Heat the oil in a skillet over medium heat, then add the onions and garlic, mustard seeds and cumin. Cook about one minute, or until seeds start to pop.
Add the turmeric, cayenne, and curry powder. Stir to combine, sauté for two minutes until onions are starting to soften. Season with salt.
Add the potatoes and water. Mix until everything is combined. Cook over medium-low heat for 10-12 minutes, stirring occasionally, until the potatoes start to soften and the water is mostly absorbed.
Remove from heat and fold in cilantro, scallions, and green chilies.
CREPES
Combine wheat flour, rice flour, baking soda, and salt. If you cannot find rice flour, you can blitz white rice in a coffee mill to make your own, or substitute more wheat flour. Add water and lemon juice to the flour and mix until uniform.
Preheat a crepe pan, or large (non-stick) skillet over medium high heat.
Sprinkle water on a hot pan and wipe, it should evaporate very quickly if the pan is ready. Pour 1 small ladleful (2-ounce/60 mL) of the batter in the middle of the pan, then, using the back of the ladle, start in the middle, and use a circular motion to quickly spread the batter out evenly into a thin crepe that is about 6 inches (15 cm) around.
Sprinkle a bit of oil on top of the crepe. Cook for two minutes or until it is golden and comes easily away from the pan.
Transfer the crepe to a plate or work surface, spread a portion of the potato filling inside the cooked crepe, roll (like an omelette), then transfer to a plate. Continue until all of the batter and filling have been used and serve the stuffed crepes warm with red chutney and garnished with
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