Indian Pancakes with Spiced Potato Filling

Cook the recipe

Method

1. 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. 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. 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. 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. 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. 6

   Mash the drained potatoes with 2 tbsp dairy-free milk until smooth. Season with salt and black pepper to taste.

7. 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. 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. 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. 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. 11

    Repeat with remaining batter and filling, keeping cooked pancakes warm in a medium oven until ready to serve.