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Indian Potato Pancakes
What you will need:

For the pancake:
  • 250ml chickpea flour
  • 250ml rice flour
  • 3ml salt
  • 400ml water

    For the filling:
  • 30ml Morgenster Extra Virgin Olive Oil
  • 1 onion, chopped
  • 5ml chopped garlic
  • 10ml mustard seeds
  • 5ml turmeric
  • 5ml ground coriander
  • 5ml cumin seeds
  • a pinch of red chilli flakes
  • 2-3 potatoes peeled and diced
  • 125ml water
  • Salt & pepper
  • 125 ml chopped coriander

    Makes 8-10 Pancakes

    How to prepare:
    Combine the flours and salt in a bowl. Add the water and mix to a smooth batter. Set aside for one hour. Make the pancakes in a 20cm non-stick frying pan. Fill with potatoes and serve warm.

    Heat the Morgenster Extra Virgin Olive Oil and fry the onion and garlic until soft.
    Add the spices and fry until fragrant. Add the potato and coat with the spices. Add the water, cover and simmer until the potatoes are very soft. Add water if necessary. The mixture should be dry, not saucy. Season with salt and pepper. Stir in coriander and fill the pancakes.

    Recipe supplied by The Star, Angela Day.

    Click here to download the recipe in pdf format.

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