Radish Pancakes with Tamarind Chutney

Grate the radish and mix it with chopped tomatoes, onions, green chilies, ginger, salt, turmeric powder, coriander powder, carom seeds, cumin seeds, wheat flour, and gram flour.

Mash the mixture well and let it rest covered for 15 minutes.

After 15 minutes, add water and chopped coriander leaves to the batter and mix it thoroughly.

Heat a pan and grease it with oil. Spread the batter thinly on the pan, drizzle oil over it, cover, and cook.

Once cooked, flip the pancake and cook the other side. Serve hot with tamarind chutney.

Mash the soaked tamarind and strain it to extract the pulp.

Mix the tamarind pulp with jaggery, boiled and chopped potato, red chili powder, black salt, regular salt, coriander powder, cumin powder, chopped onion, mint leaves, and coriander leaves.

Blend the mixture until smooth and adjust the seasoning as needed. Serve with the radish pancakes.