These really resemble crêpes more than pancakes.
Served with raita (cilantro + yogurt) sauce, and / or some of the homemade chutneys (see note on that).
- 1 T Cumin seeds
- 1 T Mustard seeds
- 1 t turmeric
- Ginger (1 1/2″), thinly sliced then finely chopped
- 2 serrano peppers, rolled between hands, finely chopped, seeds removed
- 4 cloves / garlic, finely chopped
- Onion, finely sliced
- 2 medium potatoes, boiled and peeled, then sliced
- 1 c flour (add more if needed) OR 1/2 c rice flour, 1/c c chickpea flour
- 1 egg
- 1 c milk
- Chopped cilantro
- Plain yogurt
- 1/2 c chopped cucumber
- 1/2 c chopped red onion
Boil, cool, peel the potatoes if needed.
Toast the cumin seeds in a pan, adding a little salt.
Add peanut oil, the jalapeño, ginger, and garlic to the cumin seeds. Cook for a few minutes and set aside.
Add peanut oil to hot pan. Add mustard seeds, then onion after a minute. Cook for a few minutes.
Add turmeric, cook for a few more minutes.
Add potatoes, spreading the slices around the pan. Add a little salt and pepper.
Cook until golden brown.
Put flour in the bowl with the cumin / chili / ginger mixture. Add salt & pepper, mix, then add the egg.
Whisk the batter, then gradually add milk whilst whisking. Aim for a smooth, fairly thin batter with few lumps. Whisk in 1 t oil (for crispiness).
Heat a large pan, stir the batter regularly in its bowl.
Add a little oil to the pan, reduce heat.
Lift pan off heat, add 1 1/2 ladlefuls of batter and swirl the pan around to spread out the batter. Keep the pancakes thin, and the ginger/garlic visible.
Place pan back on heat. When bubbles form, lift and shake the pan to loosen the pancake, then flip it. The pancake should be golden brown. Remove it to a flat surface, add some of the potato filling below the halfway mark, then carefully roll the pancake like an enchilada, tightly tucking it under as you go.
Blend cilantro with yogurt, mix in cucumber, red onion and a little salt.