These spicy pancakes are traditionally served for breakfast in India.

Some people might baulk at so much spice for breakfast but they are  strangely addictive.

There is no reason why you shouldn’t have them for lunch or supper instead.


1-2 tsp cumin seeds

Olive oil, for frying

1 green chilli, deseeded and finely chopped

2 garlic cloves, peeled and finely sliced

3cm piece of fresh root ginger, peeled and finely chopped or grated

125g plain flour

1 large or 2 small eggs

275ml whole milk, plus extra 2-3 tbsp if necessary

Sea salt and freshly ground black pepper


Olive oil, for frying

1 tsp mustard seeds

1/2 onion, peeled and thinly sliced

1 tsp ground turmeric

4-6 cold, peeled boiled potatoes, roughly chopped


6 tbsp natural yoghurt

2 tbsp chopped coriander.


Toast the cumin seeds with a pinch of salt in a dry, medium – hot pan for about 1 minute until aromatic.

Add a dash of oil and sauté the chilli, garlic and ginger for a further 2 minutes until softened. Remove from the heat.

Put the spice/garlic mixture into a bowl. Sift in the flour, season and make a well in the middle, then break in the egg and add half of the milk.

Whisk the flour into the egg slowly until well incorporated, gradually add the remaining milk.

Continue whisking until mixture is smooth and has the consistency of double cream. Whisk in 1 tbsp of oil, taste and adjust the seasoning. Leave batter to rest for 10 minutes.

Meanwhile, make the spiced potato filling. heat a little oil in a large frying pan over a medium heat, add the mustard and cook for 1-2 minutes.

Add the onion and cook for 5 minutes until soft and golden brown. Stir in the turmeric and cooked potatoes and season, adding a dash of olive oil if necessary to aid fry. Fry over medium heat for 4 minutes until heated through.

Heat a large, wide frying pan, then add a little oil. Pour in a ladleful of batter and tilt the pan to spread.

Cook for 1-2 minutes on each side until golden and crisp, do the same with the remaining batter.

Mix the yoghurt and coriander together and season to taste.
To serve, place a large spoonful of the potato filling in the middle of each pancake, a dollop of the yoghurt.