Preparation Steps

• Gather all the ingredients and tools.
• Slice leftover potatoes or boil fresh ones and slice if you have none.
• Peel and dice the onions.
• Peel and mince the ginger and garlic.
• Chop the chili

Cooking Instructions

For The Spices

• Add whole cumin seeds with a pinch of salt to a non-stick pan and dry toast.
• Add 2 tablespoons of olive oil, fresh chili, ginger and garlic to the toasted cumin and toss until fragrant for 5 minutes. Remove the spices and set aside in a bowl.

For The Potato Filling

• Place the pan back on the heat and add 2 tablespoons of olive oil to it.
• Add whole mustard seeds to pop and crackle in the oil.
• Add turmeric, then the sliced leftover potatoes (or fresh boiled potatoes). Spread them across the pan and toss until they are well mixed with the turmeric and mustard seeds. Turn off the heat and let the potatoes sit in the pan to absorb the flavors.

For The Pancake Mix

• Add plain self-raising flour to the cooled spice mixture (ginger, garlic, chili, and cumin seeds) to make the pancake mix.
• Add salt and freshly ground black pepper to taste, then mix thoroughly.
• Add the egg and the milk bit by bit as you whisk. Add a teaspoon of vegetable oil and whisk to mix it in.
• Heat a clean non-stick pan over medium-low heat.
• Stir the pancake mix with a whisk before scooping a portion with a ladle.
• Pour the ladled butter on the pan and spread it thinly by swirling the pan. Cook until you see bubbles on the pancake's surface and the edges are set. Flip with a spatula and cook the other side. Repeat until the pancake mix is finished.
• Plate the pancakes and add the potato filling at the center of each piece. Roll them and serve immediately with your favorite dipping sauce.