Spiced Potato and Tomato Pancakes

1Preparing Pancake Batter In a mixing bowl, combine maida (1 cup), sooji (½ cup), grated potato (1 large), diced tomato (1), turmeric powder (½ teaspoon), cumin powder (1 teaspoon), chili powder (½ teaspoon), coriander powder, garam masala, and salt. Add water gradually to form a smooth batter.

2Making Pancakes Heat a non-stick pan over medium heat. Drizzle some oil. Pour a ladleful of batter onto the pan and spread it into a circular shape. Cook until the bottom is golden brown, then flip and cook the other side until crispy. Repeat for the remaining batter.

3Serving Serve the spiced potato (1 large) and tomato (1) pancakes hot with a side of curd dip garnished with fresh coriander leaves.