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salt to taste
1 cup amaranth flour / rajgeera atta
1 cup potatoes / aloo grated
1 tsp sesame seeds / til
1/2 tsp cumin seeds / sabut jeera
1/2 tsp pepper powder / kali mirch
2 tbsp fresh coriander / cilantro / hara dhaniya
1 tsp ghee
1 tsp green chillies/hari mirch chopped (optional)
few drops of oil (for greasing the pan)
Peel and grate the raw potato and keep aside.
In a bowl, add the rajgiri flour, grated potato and all the ingredients and mix. Add just enough water to make a spreadable batter, don't make it too thin. Heat a non-stick pan and apply a few drops of oil and spread with a paper napkin. Reduce the flame and spread a ladle full of batter to make round medium-thick pancakes.
Drizzle some ghee around it and cover and cook on low heat.
When it becomes dry, drizzle a little ghee on top and then flip it over. Let it become golden from both the sides.
Consume at lukewarm temperature.