Spicy Pancakes
Serves 1
Directions
- 1Dry roast cumin seeds in a non-stick pan with a touch of salt.
- 2Add olive oil, garlic, ginger, and chili to the cumin seeds, then set aside in a bowl.
- 3Heat oil in a pan, add mustard seeds, onions, turmeric, and cooked potatoes. Season and cook until flavors are absorbed.
- 4Whisk flour, the cooled garlic-ginger-chili-cumin mixture, one egg, and milk into a smooth, thin batter. Stir in a teaspoon of oil.
- 5Heat a large pan, add oil, and ladle in the batter, swirling to cover the pan thinly.
- 6Cook until the pancake releases from the pan, then flip.
- 7Fill the pancake with the potato mixture and roll tightly.
- 8Mix chopped coriander with natural yogurt for the dipping sauce.
Ingredients
- cumin seed
- ginger, thinly sliced
- chili, seeds removed
- garlic, sliced
- olive oil
- mustard seed
- onion, finely sliced
- 1 teaspoon turmeric
- potato, cooked and sliced
- plain flour
- 1 whole egg
- milk
- 1 teaspoon oil
- fresh coriander, chopped
- natural yogurt
