| • | Grind ginger and chilies in a grinder. Set it aside.
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| • | Grate potato and pumpkin into a bowl of 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 out water from grated veggies completely. Add them to the flour-mixture.
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| • | Now add chili-ginger paste and salt to the above. Mix everything into an even batter. The batter must be thick enough to spread 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 pan and pour one ladleful batter in the centre and spread to form a pancake; keep the pancake as thin as possible.
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| • | Allow the pancake to cook, drizzle with some oil and roast until crisp.
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| • | Potato Pumpkin Pancake is ready to eat. Serve hot with pumpkin chutney or green chutney. |
