INGREDIENTS
1 lb potatoes, cleaned and cubed
1 Tandoori spice mix (think ginger, chili powder, curry, and turmeric)
1 bell pepper, cored and sliced
1/4 cup onions, peeled and chopped
Sriracha for serving
salt, pepper to taste
INSTRUCTIONS
First, prepare a baking sheet with parchment paper and put the cubed potatoes on it. Then mix with the tandoori spice mix until they are well covered. Bake for around 15 minutes at 410°F.
While you’re doing this, make the pancake batter according to the directions of my Vegan Pancakes. Pay attention to my notes: you leave out the maple and vanilla this time because we want to make savory pancakes, not sweet ones.
After the potatoes have baked for 15 minutes, add the bell pepper and onions to the baking sheet. Season with salt and pepper and bake for more than 10 minutes.
Cook the pancakes in your favorite pan. I suggest making them slightly thinner so that the batter just covers the bottom of the pan everywhere.
Last is assembling. You can enjoy them open: just put the veggies and potatoes from the oven on it and garnish them with some sriracha. Or you can be more creative. Just put the veggie and potato filling, and carefully roll them. Garnish with some sriracha.
