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Indian-style pancakes with spiced Jersey Royals
Indian-style pancakes with spiced Jersey Royals is a traditional Fusion recipe (based on an Indian original) for a dish of Indian-style pancakes filled with spiced new potatoes. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Indian-style pancakes with spiced Jersey Royals.
prep time
15 minutes
cook time
45 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesMilk RecipesCake RecipesFusion RecipesFusion Recipes
This is a modern British fusion recipe for a dish of Indian-style pancakes filled with spiced new potatoes that makes an excellent springtime dish. You can also make this with waxy baby potatoes such as Charlottes any time of year. This would also make an excellent alternate lunch or light supper for Shrove Tuesday (pancake day).
Ingredients:
160g gram flour
120g plain flour
½ tsp baking powder
½ tsp salt
150ml milk
750g Jersey Royals
1-2 tbsp olive oil, for frying
1 onion, chopped
1 tsp dried chilli flakes
3 tsp ground cumin
3 tsp ground coriander
5 garlic cloves, crushed
5 salad onions, finely sliced
200g natural yoghurt
28g pack coriander, leaves chopped
50g toasted flaked almonds
salt and freshly-ground black pepper, to taste
Method:
Combine the flours, baking powder and salt in a bowl. Whisk to combine then beat in the milk and 400ml (1 2/3 cups) water. In the meantime, place the potatoes in a pan of salted water, bring to a boil and cook for 15 minutes, until tender. Drain in a colander then when they are cool enough to be handled cut into large bite-sized pieces.
Place a large non-stick frying pan over high heat. Once hot, add a glug of olive oil then swirl the pan to coat in the oil. Add the potatoes, onion, ½ tsp chilli flakes and 2½ tsp each of the ground cumin and coriander. Fry for about 12 minutes, tossing every now and again, until the onions are caramelized and the potatoes are golden and crispy in places. Reduce the heat, add in most of the garlic and fry for 1 minute until aromatic. Stir in the salad onions, season then tip the contents of the pan into a bowl.
Wipe the frying pan clean with kitchen paper, add 1 tsp olive oil and set over medium heat. Add a ladleful of the batter and swirl to cover the base. Fry for 2 minutes until the surface of the pancake begins to dry out with bubbles forming on the surface and the underside is a rich golden colour. Flip over and fry for another 30 seconds, then turn out onto a plate. Spoon 1/6 of the spiced potatoes down the centre of the pancake and roll it up to enclose the filling. Keep warm in a low oven while you cook the remaining pancakes (it will be enough to make 6).
In a bowl, mix together the yoghurt with most of the coriander and flaked almonds plus the remaining garlic and spices; season to taste with salt and black pepper. To serve, cut the pancakes in half diagonally, spoon some of the yoghurt sauce on the side and scatter with the remaining coriander leaves and flaked almonds. Serve immediately.
