7-8 medium potatoes 1 onion 1 inch piece ginger 4 cloves garlic 2 green chili peppers 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 teaspoon red chili flakes salt to taste 3/4 cup plain flour or gram flour 3 eggs 1/2 cup milk a small bunch of coriander 4 tablespoons olive or sunflower oil
This Is What You Do:
Peel and cut potatoes into cubes. Boil till done. Drain and set aside.
Finely chop onions, ginger and garlic.
Chop green chili peppers and coriander.
Heat 1 tablespoon oil in a frying pan. Add mustard and cumin seeds. Sauté for a minute or till the seeds begin to splutter.
Add chopped onions, ginger and garlic. Add red chili flakes. Sauté the mix for another minute.
Add boiled potatoes to a big mixing bowl. Mash till smooth. Stir in the sautéed onions and spice mix. Add flour, eggs, milk, green chilis and coriander. Add salt. Mix to make a soft batter.
Batter shall be quite thick but soft enough to spread in the pan.
Heat a nonstick frying pan on medium heat. Grease it lightly every time before making a new pancake.
Reduce heat to low. Place a serving spoon full of batter in the middle of the pan, gently spread it out in a 1/2 inch thick and 5 inches wide circle. Let it cook on one side for 2 minutes or till the pancake is firm enough to flip.
Cook on the other side similarly. Should have nice golden brown spots on both sides. Repeat with all batter.
Don’t over crowd the pan, make at the most two pancakes if you have a big frying pan. There should be enough space to flip them.
Serve warm with thick yogurt, coriander/cumin raita, chutney or pickle of your choice.
Corozal Town, and Chetumal, Q. Roo, Mexico, Belize
Founder and President of SUPERMAMA - an organization for pregnant adolescence and single mothers. Owner of PrehiSPAnic cocoon - a massage and health spa in Corozal Town, Belize and Chetumal, Mexico and owner of B LIFE health beverages.