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
- salt and pepper
- some olive oil to grease the pan
Potato filling ingredients- 2 onions, chopped
- 1 tsp ground turmeric
- 4 peeled boiled potatoes, cut in cubes
- salt and pepper
- some olive oil for frying
To make the batter:
Put all the ingredients in a bowl and whisk until well combined and smooth.
To make the filling:
Heat a little oil in a large frying pan over a medium heat.
Add the onion and fry for 5-10 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 spoonful 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.
