Pancakes with Potatoes
Savory spiced pancakes filled with soft turmeric potatoes and onion, served with yogurt and fresh coriander. Note: skip mustard seeds because they can splash dangerously in hot oil.
Product list ingredients
- eggs
- yogurt
- onions
- garlic
- potatoes
- cilantro
- chili pepper
- milk
- flour
- cumin
- turmeric
- ginger
Ingredients
Pancakes:
- •1 to 2 tsp cumin seeds
- •Olive oil, for frying
- •1/2 to 1 green chili, deseeded and finely chopped
- •2 garlic cloves, finely sliced
- •3 cm fresh ginger, peeled and finely chopped or grated
- •125 g plain flour
- •1 large egg
- •275 ml whole milk, plus extra if needed
- •Sea salt and black pepper, to taste
Potato side:
- •1/2 onion, peeled and thinly sliced
- •1 tsp ground turmeric
- •4 to 6 potatoes, peeled, boiled, and roughly chopped
- •6 tbsp natural yogurt
- •2 tbsp chopped coriander (cilantro)
Directions
Pancakes:
Toast cumin seeds with a pinch of salt in a dry pan for about 1 minute until fragrant. Add a little oil, then saute green chili, garlic, and ginger for 2 minutes. Remove from heat.
Sift flour into a bowl, season lightly, make a well, then whisk in egg and half the milk. Gradually add remaining milk until smooth. Stir in 1 tsp oil and the spice mix. Let batter rest 10 minutes.
Potato side:
Make filling: heat oil in a pan, add onion and cook until golden. Add turmeric and chopped potatoes, season, and fry for 3 to 4 minutes until heated through.
Pancakes:
Cook thin pancakes in a lightly oiled pan until golden on both sides. Keep warm as you finish all batter.
Mix yogurt with chopped coriander and season to taste.
Fill each pancake with potato mixture, add a spoon of yogurt sauce, and roll to serve.