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    Indian-style pancakes with spiced Jersey Royals

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour

    Makes: 6


    160g gram flour
    120g plain flour
    ½ tsp baking powder
    ½ tsp salt
    150ml milk
    750g Jersey Royals
    1-2 tbsp olive oil, for frying
    1 onion, chopped
    1 tsp dried chilli flakes
    3 tsp ground cumin
    3 tsp ground coriander
    5 garlic cloves, crushed
    5 salad onions, finely sliced
    200g natural yogurt
    28g pack coriander, leaves chopped
    50g toasted flaked almonds


    1. Put the flours, baking powder and salt in a bowl. Whisk in the milk and 400ml water until smooth; set aside. Meanwhile, cook the potatoes in a large pan of salted boiling water for 15 minutes until tender. Drain and cut into large bite-sized pieces.

    2. Coat the inside of a large non-stick frying pan with olive oil and set over a high heat. Add the potatoes, onion, ½ tsp chilli flakes and 2½ tsp each of the ground cumin and coriander. Fry for about 12 minutes, tossing every now and again, until golden and crispy in places. Reduce the heat, add in most of the garlic and fry for 1 minute until aromatic. Stir in the salad onions, season and transfer everything to a bowl.

    3. Wipe out the pan with kitchen paper, add 1 tsp olive oil and set over a medium heat. Add a ladleful of the batter and swirl to cover the base. Fry for 2 minutes until the surface of the pancake begins to dry out and the underside is a rich golden colour. Flip over and fry for another 30 seconds, then turn out onto a plate. Spoon 1 /6 of the spiced potatoes down the centre of the pancake and roll it up to encase the filling. Keep warm in a low oven while you cook the remaining pancakes (it should make 6).

    4. In a bowl, mix together the yogurt with most of the coriander and flaked almonds plus the remaining garlic and spices; season. To serve, cut the pancakes in half diagonally, spoon some yogurt on the side and scatter with the remaining coriander leaves and flaked almonds. Serve immediately. 

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    This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue


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