In a bowl, add banana flour, salt, mashed potato, ginger, saunf, green chili, pepper powder, curd and coriander leaves. Mix well and using water make a smooth thick batter. There should be no lumps of flour. Whisk it well.
Heat a non-sticky tawa.
Once tawa is very hot, add 1 big ladle full of the batter and spread it to a 5-6-inch diameter circle.
Medium the heat, pour 1 teaspoon oil over it evenly and cover it.
After 2-3 minutes, flip it, pour ½ teaspoon oil and cover it.
After 2-3 minutes, remove the cover and increase the heat.
Roast it for another 2-3 minutes flipping both sides and making it crispy.
Use Fresh curd for the recipe, otherwise it will be sour.
Place a strainer in a deep bowl. Place a clean cotton cloth or muslin cloth on the strainer. Pour the curd on the cloth and tie a knot in the cloth tightly. Leave the cloth on the strainer hanging over the bowl. Place the whole setup in fridge for 5-6 hours or overnight.
Take out the curd from fridge. You will get thick hung curd in the cloth and curd water in the bowl. You may discard the curd water or use it while preparing any gravy.
Transfer the thick hung curd in a bowl.
Heat 1 tablespoon milk in a small container.
Add saffron strands in the hot milk and mix well. Leave it for 5 minutes.
Add this saffron milk in the hung curd bowl.
Mix everything well to a smooth thick batter. Be gentle while mixing everything, otherwise curd will be watery and runny.
Garnish with pistachios and keep in fridge for minimum 30 minutes to set.
You may keep this in fridge for 4-5 days and serve as required.
You may add a pinch of cardamom powder (elaichi) and any dry fruits of your choice.