Indian Spicy Pancakes

Ingredients

Pancakes

• 1 tsp whole cumin
• 1″ ginger, diced
• 3-5 cloves garlic, diced
• 1/2 jalepeno, diced (about 1 tbsp)
• 1c flour (MAYBE MORE, can’t remember.)
• 1 egg
• 1c milk

Filling

• 1 tsp mustard seeds
• 1/2 large onion, sliced thin
• 1 tsp turmeric
• 2-3lbs boiled / leftover potatoes

Dipping Sauce

• 6tbsp plain yogurt
• 2tbsp chopped cilantro

Instructions

Prep Pancake Batter

1. Toast cumin with some salt in a dry pan until aromatic.
2. Add olive oil, then add the ginger, jalepeno, and garlic.
3. Remove to a bowl.
4. Add flour.
5. Whisk in egg.
6. Add the milk a little at a time, whisking thoroughly before continuing. Continue adding milk a little at a time until you have a pourable batter.  Remember this is batter, not dough – it should have a thin, almost watery consistency.  You may not need all of the milk.
7. Add 1 tsp oil
8. Salt & pepper to taste.

Prep Filling

1. In the same pan, add oil if needed.  Allow to warm, then add the mustard seeds.
2. Add the onion.  Mix in turmeric.
3. Spread the potatoes across the pan.  Add salt.
4. Cook until warmed through.

Make the Dosas

1. In a clean, hot pan, add oil and spread with a spatula.
2. Pour some batter in the middle, picking up and tilting the pan to spread it evenly across the surface.  They should be very thin out to the edges.
3. Cook until the pancake starts to bubble and lift away from the pan.
4. Flip and cook until starts to brown.
5. Slide onto a plate.  Spoon a line of the potato mixture onto the pancake and roll.  Serve immediately.

Make the Dipping Sauce

1. Mix the chopped cilantro into the yogurt.

NOTES:

The filling tastes even better when the flavors have had a chance to meld together; leftovers may be slightly soggy but are delicious.  Alternatively, make the filling the day before and reheat in the microwave under a wet paper towel.