I am that annoying person that watches cooking shows while on the treadmill. One of the shows that got me through many hours of exercise was Gordon Ramsey’s Ultimate Cookery Course. In one of the episodes he made Spicy Pancakes. They looked good o me so I decided to give them a go.
2 tsp light olive oil, for frying
1 jalapeno, seeded and finely chopped
1 tbs fresh grated ginger
½ onion, peeled and thinly sliced
4 cold, peeled boiled potatoes, roughly chopped
Toast cumin seeds with a pinch of salt in a dry, medium-hot pan for about 1 minute until aromatic. Add 1 tsp oil and sauté the chilli, garlic and ginger for a further 2 minutes until softened. Remove from the heat.
Put spice and garlic mix into a bowl. Sift in flour, season and make a well in the middle, then break in egg and add half the milk. Whisk flour in slowly until well incorporated, then gradually add remaining milk. Continue whisking until the mixture is smooth. Whisk in 1 teaspoon of oil, then taste and adjust seasoning if necessary. Rest batter for 10 minutes.
While batter is resting, heat a little 2 tsp oil in a large frying pan over a medium heat, add mustard seeds and cook for 1-2 minutes until the seeds begin to pop. Add onion and cook for 5 minutes until soft and golden brown. Stir in turmeric and boiled potatoes and season. Cook over medium heat for 3-4 minutes until softened. Set aside while pancakes are cooking.
Heat a large frying pan over medium heat, then add a little oil. If batter has thickened too much, add an extra 1-2 tbs of milk. Pour in a ladleful of batter and tilt the pan to spread. Cook for a minute on one side, then flip and continue for a further minute. Keep warm while repeating with the remaining batter.
To serve, place potato filling in middle of each pancake, add a dollop of dollop of yugurt and sprinkle with cilantro.
He says these are traditionally eaten or breakfast in India but I made them for dinner. These were good, very carby and woul;d benefit a bit more oomph. I will definitely be making these again but with double or triple the chilies, herbs and spices.
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