Take a cup of wheat flour (150 grams) in a large bowl.
Add 2 tablespoons of semolina, and 2 tablespoons of gram flour to it.
Add salt, turmeric powder, cumin powder, and black pepper powder as per taste.
Mix well and gradually add water to make a thick mixture. The batter should be medium-thick in consistency.
Leave the mixture for 10-15 minutes so that the semolina, flour, and gram flour swell.
Grate 2 medium-sized raw potatoes using a fine grater or a medium hole grater.
Remove excess water from the grated potato by squeezing it with your hands or using a strainer.
Chop the following vegetables finely: carrot, onion, green chilies, tomato (without seeds), and capsicum.
Add grated ginger and chopped coriander to the mixture and mix well.
Heat a pan over low-medium flame and add a small spoon of ghee or oil. Spread the batter evenly from all sides using a ladle.
Cover the pan and cook for 1-1.5 minutes, then carefully turn the breakfast over.
Cook on medium flame for another 2-2.5 minutes, turning it in between, until both sides are nicely colored.