Vegan Masala Recipe

Indian Pancakes with Spiced Potato Filling

Name: Indian Pancakes with Spiced Potato Filling
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 130 g gram (chickpea) flour; 130 g plain flour; ½ tsp bicarbonate of soda; ½ tsp salt; 1 tsp each of: mustard seeds, cumin seeds, coriander seeds; 400 ml water; 3 tbsp rapeseed or sunflower oil (for spiced oil); 4 potatoes (medium-large, about 500g in weight); 2 tbsp dairy-free milk; 1 clove garlic, finely chopped; 1 red chilli, finely chopped; 1 cm root ginger, grated; 1 tsp garam masala; 1 tsp turmeric; 1 lemon, juiced; 4 spring onions, finely chopped; 2 tbsp oil

Savoury chickpea-flour pancakes filled with warmly spiced potato, ideal for breakfast, brunch or a light lunch.

Recipe by Craig Logue How our recipes are created

Substantially updated 24 September 2026

50 minPrep: 30 minCook: 20 minServes 3IndianVegan

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From the kitchen

What to expect

These Indian pancakes, accentuated with a zesty potato filling, are a wonderful way to explore vibrant flavors in a simple dish.

Serving idea

Best served simply

Serve with mango chutney and a side of vegan raita for a refreshing contrast.

Recipe-specific guidance

Why this method works

Gram flour brings savoury flavour while plain flour gives the pancakes enough flexibility to fold around the filling. Cooking the spiced potato until dry prevents steam and moisture from making the pancakes soggy.

Cues to watch for

•The batter should pour in a ribbon and spread easily across the pan.
•Turn a pancake when the surface loses its wet shine and the edge lifts cleanly.
•The potato filling should mound on a spoon without leaving liquid behind.

Useful substitutions

•Use all gram flour for a more fragile gluten-free-style pancake only with careful handling.
•Peas can be folded into the potato filling for sweetness and colour.
•Amchur can replace some lemon juice when a drier filling is preferred.

Storage and reheating

Store pancakes and filling separately for up to two days. Reheat pancakes briefly in a dry pan and warm the potato thoroughly before filling and serving.

Cook the recipe

Method

1
Bring a large saucepan of water to the boil. Peel the 4 potatoes and cut them into chunks, then cook for 10-15 minutes until tender. Drain and set aside.
2
In a bowl, mix 130 g gram flour and 130 g plain flour with ½ tsp bicarbonate of soda and ½ tsp salt.
3
Use a pestle and mortar or grinder to lightly crush 1 tsp mustard seeds, 1 tsp cumin seeds, and 1 tsp coriander seeds, then add them to the flour mixture.
4
Gradually whisk in 400 ml water until smooth; if there are lumps, use a stick blender to blend until the batter is completely smooth.
5
Heat a small frying pan over medium heat and add 3 tbsp oil. Once hot, add 1 clove chopped garlic, 1 chopped red chilli, and 1 grated cm ginger, along with 1 tsp garam masala and 1 tsp turmeric. Fry gently for a couple of minutes, stirring frequently, then remove from heat.
6
Mash the drained potatoes with 2 tbsp dairy-free milk until smooth. Season with salt and black pepper to taste.
7
Pour the spiced oil into the mashed potatoes, then add the juice of 1 lemon and the 4 chopped spring onions. Mix until well combined.
8
Heat a large frying pan on high and add a small splash of oil, spreading it with a spatula. Spoon in some batter and swirl to coat the pan evenly.
9
Cook until the bottom is golden and small bubbles form on top, then flip and cook the other side for about a minute.
10
Return to the original side and spread about a sixth of the potato mixture over the pancake. Heat through for another minute, then transfer to a plate. Roll up and cut in half.
11
Repeat with remaining batter and filling, keeping cooked pancakes warm in a medium oven until ready to serve.

A few useful notes

Notes

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a pan with a little oil over medium heat until warmed through.
Adjust spices based on your taste preference, adding more ginger or spice for extra warmth. The pancakes should be crisp on the outside with a soft, flavorful filling.

Gather everything first

Ingredients

130 g gram (chickpea) flour
130 g plain flour
½ tsp bicarbonate of soda
½ tsp salt
1 tsp each of: mustard seeds, cumin seeds, coriander seeds
400 ml water
3 tbsp rapeseed or sunflower oil (for spiced oil)
4 potatoes (medium-large, about 500g in weight)
2 tbsp dairy-free milk
1 clove garlic, finely chopped
1 red chilli, finely chopped
1 cm root ginger, grated
1 tsp garam masala
1 tsp turmeric
1 lemon, juiced
4 spring onions, finely chopped
2 tbsp oil

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