A fragrant Thai-inspired take featuring minced lemongrass and ginger in the potato masala.
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Heat one tablespoon of coconut oil in a pan and add mustard seeds until they pop.
Sauté the diced onions, minced lemongrass, and grated ginger for 3-4 minutes until fragrant and softened.
Add the mashed potatoes, turmeric, chopped chilies, and salt; mix thoroughly and cook for 5 minutes.
Stir in the lime juice and half of the cilantro, then remove the potato masala from heat and set aside.
Heat a non-stick griddle or tawa over medium heat and lightly grease with coconut oil.
Pour a ladleful of batter onto the center, spreading it into a thick 6-inch circle.
Spread a generous layer of the lemongrass-ginger potato mixture over the top of the wet batter and press down gently.
Drizzle oil around the edges, cover with a lid for 2 minutes, then flip and cook for 1 minute until golden brown.
