Savory Potato and Vegetable Pudla (Pancakes)

1.In a blender or food processor, combine the chopped capsicum, carrot, and tomato. Blend until a smooth puree is formed. Add a splash of water if needed to help with blending, ensuring no large chunks remain.

2.In a large mixing bowl, combine the wheat flour, rice flour, semolina, the pureed vegetable mixture, and the grated potato. Add the torn bread slices.

3.Add the ginger-garlic paste (if using), turmeric powder, cumin powder, red chili powder, and salt to the bowl. Mix well.

4.Gradually add water, about 1/4 cup at a time, while whisking continuously to form a smooth, lump-free batter. The batter should have a consistency similar to pancake batter – thick enough to coat the back of a spoon but still pourable. The grated potato will release some moisture, so adjust water accordingly.

5.Stir in the finely chopped fresh coriander leaves.

6.Heat a non-stick pan or griddle over medium heat. Lightly grease it with a little oil or ghee.

7.Once the pan is hot, pour about 1/4 to 1/3 cup of batter onto the center of the pan. Gently spread it outwards with the back of a ladle to form a round pancake, about 1/2 inch thick.

8.Cook for 3-4 minutes on one side, until the edges start to crisp and small bubbles appear on the surface. Drizzle a little oil or ghee around the edges.

9.Flip the pancake and cook for another 3-4 minutes on the second side, until golden brown and cooked through.

10.Repeat with the remaining batter, greasing the pan lightly before each new pancake.

11.Serve the savory potato and vegetable pudla hot with chutney, yogurt, or ketchup.