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.