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Spicy Potato Mixture in Pancakes

 INGREDIENTS:

  1. Potatoes 4 large boiled and roughly chopped
  2. Oil 4tbsp for frying
  3. Mustard Seeds 1tsp
  4. Onion 1 peeled and thinly sliced
  5. Turmeric powder 1 tsp
  6. All-purpose flour 1 and 1/2 cup (125 grams)
  7. Egg 1 large
  8. Milk 2 cups
  9. Black pepper 1/2 tsp freshly ground
  10. Cumin seeds 2 tsp
  11. Green chilis 2-3 deseeded and chopped
  12. Garlic cloves 2 finely chopped
  13. Ginger 1 inch grated

METHOD:

Serving Size: 4-5

Heat oil in a pan and add cumin seeds. When they splutter add minced garlic, ginger and green chilis. Fry gently for a couple of minutes and keep aside in a large bowl.

Beat the egg into the same bowl and add all-purpose flour. Pour 2bsp oil so that you get a nice crispy edge of the pancakes. Gradually add milk and whisk until you have a smooth pancake batter. Season with salt and pepper.

In another pan heat oil and add mustard seeds. When they crackle add onion and sauté for 2 minutes.

Add the potatoes and turmeric powder and stir fry 4-5 minutes. Season with salt.

Heat a large frying pan. Spoon in a ladle full of batter and swirl around it until it just coats the entire pan.

Cook for 2 minutes and flip the pancake. Apply 1 tsp oil and cook for a minute. 

Flip the pancake back to the original side. Spread the potato mixture over the pancake. Roll up and cut in half. Repeat for the remaining batter.

Serve with coriander yogurt sauce or any dip or sauce of your choice.









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