Bring a large saucepan of water to the boil. Peel the potatoes and cut into chunks, then cook them for 10-15 minutes until tender. Drain and set aside.
For the pancake batter:
Meanwhile, in a bowl or large jug, mix the gram and plain flours together, and add the bicarbonate of soda and salt.
Use a pestle and mortar or grinder to grind the spices for the batter then add them to the flours.
Gradually add 400ml water and whisk until you have a smooth pancake batter. (If you do still have a few lumps of flour, you could use a stick blender to blitz until smooth).
For the potato filling:
Place a small frying pan on a medium heat, and add the 3 tbsp oil. Add the garlic, chilli, ginger, garam masala and turmeric. Fry gently for a couple of minutes then remove from the heat.
Mash the cooked potatoes together with the dairy-free milk using a potato masher or fork. Season well with salt and black pepper, taste and adjust as required.
Pour the spiced oil into your mashed potato, followed by the juice of the lemon.
Trim and finely chop the spring onions and add to the potato mixture. Mix until well combined.
For the pancakes:
Place a large frying pan on a high heat. Add a small splash of oil, and spread it around with a spatula. Spoon in some batter and swirl around until it just coats the entire pan.
When the underside of the pancake is golden and small bubbles are forming on the top, flip it over to cook the underside for a minute.
Flip the pancake back to the original side, then spread about a sixth of the potato mixture over the pancake. Leave it for another minute until fully heated through, then tip onto a plate, roll up and cut in half.
Repeat for the remaining pancakes - you can keep them warm in a medium oven until ready for serving.