In a large bowl, add grated potato, coriander leaves, ginger, green chillies, singhara atta, cumin seeds, crushed black pepper and rock salt. Mix well.
Heat 3-4 tbsp ghee in a non-stick pan over medium heat. Carefully drop a spoonful of potato mixture on the pan and spread it out using a spoon.
Reduce the heat to medium-low. Cook till the pancakes are crisp and golden brown. Each side takes around 4-5 minutes to cook.
Transfer to an absorbent paper and repeat the same process with the remaining mixture.
Garnish with chopped coriander leaves and lemon. Serve Navratri potato pancakes with tamarind chutney.