Ingredients
- Potatoes (grated and excess water squeezed out): 2 medium
- Besan (gram flour) or whole wheat flour: 2 tablespoons
- Onion (finely chopped): 1 small
- Green chilies (finely chopped, optional): 1
- Ginger (grated): ½ teaspoon
- Black pepper powder: ½ teaspoon
- Salt: to taste
- Cumin powder: ½ teaspoon
- Coriander leaves (chopped): 1 tablespoon
- Oil (for shallow frying): 1-2 teaspoons
Preparation
In a mixing bowl, combine grated potatoes, flour, chopped onions, chilies, ginger, black pepper, salt, cumin powder, and coriander leaves.
Mix well to form a slightly sticky batter. If too dry, add a teaspoon of water.
Divide the mixture into small portions and flatten them into round pancakes.
Heat a non-stick pan with a little oil.
Place the potato pancakes and cook on medium heat until golden brown and crisp on both sides (about 3-4 minutes per side).
Enjoy with green chutney, yogurt.
Servings: 2
Notes
- For added protein, mix in grated paneer or cooked lentils.
- For a gluten-free version, use besan (gram flour) instead of wheat flour.
- Bake at 200°C for 20 minutes (flipping halfway) for an oil-free version.
