Ingredients

Aloo (alugedde//potato)—1 big one

Wheat flour (godhi hittu//atta)—1 cup

Water—1 and 1/3cup

Ginger grated (shunti//adarak)—1 teaspoon

Red chilli flakes or red chilli powder—1 teaspoon

Asafoetida (hing//ingu)—1/2 teaspoon

Turmeric powder (arisina//haldi)—1/2 teaspoon

Om kaalu (ajwain//carom seeds)—1 teaspoon

Chopped coriander leaves (kothambari soppu)—2 tablespoon

Salt—to taste

Oil—1 teaspoon

( you can also add garlic paste, jeera powder and garam masala powder)

Method

Wash aloo and chop into pieces and boil in pressure cooker for 3 whistles.

Once’s the pressure reduces open the lid and peel the skin .

Mash well with hands or with masher.

Add water to wheat flour and whisk well to a smooth batter.

Add ginger,salt,red chilli flakes ,ajwain,turmeric powder,hing,coriander leaves,oil to the mashed aloo.

Mix well with hands.

Add this to the wheat flour batter and mix well.

The batter should be like dosa batter consistency.

Don’t rest the batter use immediately.

Heat a nonstick pan or griddle and grease with oil on medium flame.

Pour a laddle full of batter in the centre and spread evenly.

Let it be little thick.

Cook on one side and turn over gently with a spatula.

Cook on both sides till you see brown spots.

Enjoy with ketchup or sauce or chutney.