Savory Potato Semolina Pancake

1. Shred 3 raw potatoes

2. Wash them several times to remove starch

3. Gently press to remove water and place in a bowl

4. Add 2 finely chopped green chillies

5. Add finely chopped coriander leaves

6. Add 1 finely chopped small onion

7. Optionally add garlic, ginger, carrot, or capsicum

8. Add 1 teaspoon chilli flakes or red chilli powder

9. Add 1/2 teaspoon cumin

10. Add 1/2 teaspoon turmeric powder

11. Add 2 teaspoons oil for softness

12. Add 1 cup semolina

13. Do not add salt until the end

14. If the batter is dry, add 2 tablespoons water and mix

15. Continue adding 2 tablespoons of water at a time until a thick batter forms, totaling about 5-6 tablespoons

16. Cover the bowl and let the semolina moisten for 10 minutes

17. Heat a pan and brush with oil or butter

18. Optionally use a cookie cutter for shape or shape by hand into rounds less than 1/2 inch thick

19. Cook on medium flame, cover, and cook for 2 minutes to steam the potatoes

20. Add a few drops of oil on top and flip the pancake

21. Cook until golden brown, covering and cooking for 2-5 minutes

22. Keep flipping and roast both sides

23. Optionally place processed cheese on top, sprinkle chilli flakes, cover, and cook for 2 minutes until cheese melts

24. Remove the pancake and place on a rack for aeration

25. Serve on a plate and sprinkle with Kashmiri red chilli powder and cheese

Tips

1. You can mix semolina and all-purpose flour half and half, or use only flour or only semolina

2. No need to add fruit salt as potatoes make the pancake soft

3. Add water gradually to achieve the desired batter consistency