Heat oil in a pan and add cumin seeds and mustard seeds to it. Once they sizzle add chopped garlic and saute until light brown. Add it to a bowl which has AP flour and mix well.

Add the beaten egg and milk in batches which will prevent the formation of lumps. Season with salt.

Heat a cast iron skillet over medium-heat. Brush it with oil.

Pour a ladle-full of batter onto the cast iron skillet, spreading it thin in a circular motion using the back of the ladle. Fry until golden brown on both sides.

Heat oil in a pan and add mustard seeds to it. Once they splutter add asafoetida and red chilies and roast for a minute.

Add onions and saute till soft and translucent. Add turmeric powder and potatoes. Stir to coat.

Season with salt and garnish with coriander leaves.

In a grinder add coriander and yogurt. Grind to make a smooth paste.Remove the mixture in a bowl.

Dry roast cumin seeds and mustard seeds in a small pan.

Add the tempering to the above chutney and season with salt.