Aloo Chillah (Potato filled savoury pan cakes)

For the chillah (pan cake)

• 1 cup gram flour (besan)
• 1 cup water, approx.
• ¼ tsp. red chilli powder
• Salt to taste
• 1 tbsp. finely chopped coriander leaves
• 1 pinch baking powder
• Oil to shallow fry

For the filling:

• 1 large potato, peeled and chopped
• ½ tsp. cumin seeds
• ¼ red chilli powder
• Salt to taste
• 2 tsp. oil

• Heat oil in kadai, splutter the cumin seeds, add the potatoes, salt and chilli powder, stir fry them till they are completely cooked, keep aside.
• Mix all the ingredients for the pan cake in a bowl and make a batter of pouring consistency.
• Heat a nonstick pan (do not heat too much), spread 1 tsp. oil all over the pan
• Remove the pan from fire to add ¼ cup of batter, tilt a little to spread chillah evenly and then cook till the underside is crisped.
• Turn the chillah to cook lightly the other side as well.
• Turn again, put the filling at right side of chillah and fold the left side over it and press lightly.
• Serve hot with tomato sauce.