Crispy, golden & perfect South Indian delight.
Heat oil, crackle mustard seeds and urad dal. Add curry leaves, green chillies and onions. Sauté until soft.
Stir in turmeric, salt and boiled potatoes. Mash lightly, sprinkle a splash of water and cook 2 minutes.
Heat a flat tawa. Pour a ladle of batter at the centre and spread quickly in concentric circles. Drizzle ghee around the edges.
When golden and crisp, place a spoonful of potato masala along the centre. Fold and serve hot with coconut chutney and sambar.
North Indian classic packed with flavour.
Tangy, aromatic & perfect for every day.
Steamed rice cakes with lentil soup.
