When I was a kid, buttery mashed boiled potato wrapped in Persian flatbread was often my school lunch. Nowadays most kids turn up their noses at basic sandwiches and I am sure this recipe can turn a standard sandwich into a fancy wrap to perk up your child’s lunch.
Pancake batter ingredients:
- 1tsp cumin seeds
- 1 garlic cloves, peeled and finely sliced
- 1 tsp grated ginger
- 125 g plain flour
- 1 large egg
- 250 ml milk
- sea salt and freshly ground pepper
- some olive oil for frying
Potato filling ingredients:- 1 onion, peeled and thinly sliced
- 1 tsp ground turmeric
- 4–6 boiled potatoes, boiled and roughly smashed
- sea salt and freshly ground pepper
- some Olive oil for frying
To make the batter:
Put all the ingredients in a bowl and whisk until well combined and smooth.
Leave the batter to rest for 10 minutes.
To make the filling:
Heat a little oil in a large frying pan over a medium heat.
Add the onion and fry for 5 minutes until golden brown.
Add in the turmeric and cooked potatoes and season with salt and pepper.
Fry for 3–4 minutes until softened and heated through.
To make the pancakes:
Add a little oil to a frying pan.
Pour in a ladleful of pancake batter.
Move the pan to spread the batter out to cover the bottom of the pan.
Cook for a minute on one side then flip and cook the other side for 1 minute as well.
To assemble:
Place a large spoonfull of the potato filling in the middle of each pancake and roll-up.
These pancakes are best served with fresh yoghurt though perfect on their own.
