Ghavan with Batata Bhaji

Heat and Season the Tawa (3 minutes)

• Place a non-stick tawa or a well-seasoned cast-iron griddle on medium-high heat. It needs to be quite hot.
• To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
• Drizzle about 1/4 teaspoon of oil on the hot tawa and spread it evenly using a paper towel, a slice of onion, or a silicone brush.

Cook the Ghavan (2 minutes per ghavan)

• CRITICAL: Stir the batter vigorously from the bottom before making each ghavan, as the rice flour settles very quickly.
• Take a ladleful of the thin batter. From a height of 4-5 inches, start pouring the batter from the outer edge of the tawa, moving towards the center in a circular motion.
• The batter should spread on its own, creating a lacy, net-like pattern. Do not try to spread it with the ladle. Fill any very large gaps with a few drops of batter.
• Drizzle another 1/2 teaspoon of oil around the edges and on top of the ghavan.
• Cook for about 90 seconds to 2 minutes on medium-high heat. The edges will become crisp and start to lift from the pan, and the top surface will appear cooked and dry.
• Ghavan is traditionally cooked only on one side. There is no need to flip it.

Fold and Serve

• Once cooked, gently fold the ghavan in half or into a quarter.
• Remove it from the tawa and place it in a casserole or serve immediately.
• Repeat the process for the remaining batter, remembering to stir the batter and lightly grease the tawa each time.

Combine and Finish

• Add the boiled and cubed potatoes to the pan, along with salt and optional sugar.
• Gently toss everything together, ensuring the potatoes are evenly coated with the tempering and spices without mashing them.
• Cover the pan and cook on low heat for 2-3 minutes to allow the potatoes to absorb all the flavors.
• Turn off the heat. Stir in the fresh lemon juice and garnish generously with chopped coriander leaves.
• Serve hot with puris, chapatis, or as a side dish.