Step 1

Toast the cumin seeds with a pinch of salt in a dry, medium-hot pan for about 1 minute until aromatic. Add a dash of oil and sauté the chilli, garlic and ginger for a further 2 minutes until softened. Remove from the heat.

Step 2

Put the spice/garlic mix into a bowl. Sift in the flour, season and make a well in the middle, then break in the egg and add half of the milk. Whisk the flour into the egg slowly until well incorporated, then gradually add the remaining milk. Continue whisking until the mixture is smooth and has the consistency of double cream. Whisk in 1 teaspoon of oil, then taste and adjust the seasoning if necessary. Leave the batter to rest for 10 minutes.

Step 3

Meanwhile, make the spiced potato filling. Heat a little oil in a large frying pan over a medium heat, add the mustard seeds and cook for 1–2 minutes until the seeds begin to pop.

Step 4

Add the onion and cook for 5 minutes until soft and golden brown. Stir in the turmeric and cooked potatoes and season, adding a dash of olive oil if necessary to aid frying. Fry over a medium heat for 3–4 minutes until softened and heated through. Leave to one side while you cook the pancakes.

Step 5

Heat a large, wide frying pan, then add a little oil. If the batter has thickened too much, add a tablespoon or two of milk. Pour in a ladleful of batter and tilt the pan to spread the batter out. Cook for a minute on one side until golden and crisp, then flip the pancake and continue to cook for a further minute until cooked through. Keep warm while repeating with the remaining batter.

Step 6

Mix the yoghurt and coriander together and season to taste.

Step 7

To serve, place a large spoonful of the potato filling in the middle of each pancake, adding a dollop of the yoghurt if you like, then roll up into a sausage shape.