| • | Grind ginger and chilies in a grinder. Set it aside.
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| • | Grate white potato and pumpkin into a normal bowl of ice-cold salted water.
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| • | Take kuttu and sighare ka atta in a deep bowl, and add coriander leaves to it.
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| • | Press aside water from grated veggies completely. Add them to the flour-mixture.
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| • | Now add chili-ginger paste and table salt to the above. Mix everything into an even batter. The batter must be thick enough to spread aside on nonstick pan. Keep it aside for 30 minutes.
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| • | Heat 1 tbsp of oil and add it to the batter. Mix it well.
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| • | Heat a nonstick cooking pan and pour one ladleful batter in the center and spread aside to form a pancake; keep the pancake as slim as possible.
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| • | Allow the pancake to cook, drizzle with few oil and roast until crisp.
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| • | Potato Pumpkin Pancake is ready to eat. Serve red-hot with pumpkin chutney or green chutney.
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