Ingredients:

• 1 – large Potato
• 1 – big chunk Pumpkin
• 2 – Green chillies
• 1 inch piece – Ginger
• 1/2 cup – coriander, finely chopped
• 1 cup – kootu flour
• 1/2 cup – singhara flour
• 1/4 cup – curds
• Salt to taste
• Oil to shallow fry

Method:

1. Run ginger and chillies in mixie to crush finely.
2. Grate potato and pumpkin into a bowl of cold salted water. Take flours in a deep bowl.
3. Make a well in centre put coriander.
4. Press out water from grated vegetables completely.
5. Add in centre with chilli-ginger.
6. Add salt and mix everything into an even batter.
7. Add some water if required.
8. Batter must be thick enough to spread on non-stick pan.
9. Keep aside for 30 minutes.
10. Heat 1 tbsp of oil. Add to batter and mix well.
11. Heat non-stick tawa or flat pan.
12. Pour one ladleful batter in centre.
13. Spread to form a pancake, thin as possible.
14. Allow to cook. Drizzle with some oil.
15. Roast further till crisp.
16. Serve hot with pumpkin chutney or coconut chutney.

Recipe courtesy of Saroj Kering