Filling
5 peeled boiled potatoes, roughly cut
1/2 yellow onion, thinly sliced
1 tsp mustard seeds
1 tsp turmeric
Pancake
1 cup all-purpose flour
1 egg
1 cup whole milk
2 tsp cumin seeds
3 garlic cloves, minced
1 fresh serrano chili, very finely chopped
1.5 inches ginger route, very finely chopped, or grated
Simplified Mango Chutney
One mango
Two tbsp white vinegar
2 tbsp brown sugar
1 shallot, finely chopped
1/3 cup golden raisins, or crushed candied dates
Serves Two Total Time: 45 minutes
Filling
Add mustard seeds and tbsp olive oil to pan on low heat. After one minute add in onions, and stir for about 4 minutes. Then add in potatoes and turmeric, salt, pepper, and several more tbsp olive oil. Stir for another 4 minutes.
Pancake
In a small pan toast cumin seeds on low heat for about 2 minutes. Then add tbsp olive oil, garlic, ginger and serrano chili and try on medium heat for about 4 minutes.
In a mixing bowl mix the egg, pan mixture, and flour. Very slowly add milk stirring continuously. Heat a large pan to medium heat. Take a ladle of the mixture and carefully pour into center of pan. As quickly as possible twirl the pan around so the mix spreads out across the whole pan as thinly as possible. Cook for one minute, or until pancake comes loose when you shake the pan. Then flip over and cook other side for one minute, turning heat down slightly so as not to burn other side. Repeat for each pancake.
Simplified Mango Chutney
This is a quick alternative to real mango chutney which is far more complex. Another side you can do instead of this is simply some greek yogurt with chopped cilantro.
Cut the mango into small pieces, add the rest of the ingredients, stir, and then salt to taste.
To serve, either add line of filling at edge of pancake and then roll up pancake or add filling over one side of pancake and fold over once, serving mango chutney on the side.
