Savory Mango Pancake

Ingredients

• Maida (Refined Flour) ½ cup ( 60 g)
• Egg 1
• Milk ½ cup (120 g)
• Raw mango, grated ½ cup (1 small)
• Boiled potato, peeled and grated ½ cup
• Hara dhania (Coriander leaves), chopped 1 tbsp
• Salt 1 tsp or to taste
• Pissi kali mirch (powdered black pepper) ¼ tsp
• Green chilly, chopped to taste (optional)
• Butter 1 tbsp
• Oil for cooking pancakes about 2 tbsp

Preparation

• Mix all the ingredients, except the 2 tbsp oil. The batter should be of a dropping consistency (add water if need be). Keep aside for about ½ an hour.

• Heat 1tbsp oil in a frying pan, over high heat. When oil is heated lower the heat, turn the oil around in the pan, and drain off excess oil, leaving the pan only brushed with oil.

• Increase the heat again, and pour some batter into the pan, spread with the back of a spoon to make a round of about 1/8” thickness.

• Lower the heat, and cover pan for about 30 seconds. Uncover the pan.

• When edges look cooked, flip the pancake upside down to cook slightly, on the other side (like making a chilla).

• Transfer on to a serving dish and serve with chutney of your choice.