Crunchy Potato Pancakes ( Acidity Recipe)

by Tarla Dalal

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A wonderful recipe for a busy morning. Cook these pancakes as soon as you prepare the mixture, to prevent the potatoes from getting discolored. To speed up your cooking, cook 2 to 3 pancakes at a time on a large non-stick pan.

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Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 5 servings
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Ingredients

1/2 cup grated potatoes
3 tbsp rice flour (chawal ka atta)
2 tbsp chopped coriander (dhania)
1 tsp roasted cumin seeds (jeera) powder
salt to taste
1 1/4 tsp oil for cooking
3 tbsp chopped onions for the topping

Method

Combine all the ingredients in a bowl, add 3 tablespoons of water and mix well.
Divide the mixture into 5 equal portions.
Heat a non-stick pan and spread a portion of the mixture on the non-stick pan with the back of a spoon to make a circle of 75 mm. (3") diameter.
Cook on both sides using ¼ teaspoon oil till lightly cooked.
Sprinkle little onions on the pancake and cook on both sides till the onions are translucent.
Repeat with the remaining batter to make 4 more pancakes.
Serve hot.

RECIPE SOURCE : Acidity Cook Book

1 review received for Crunchy Potato Pancakes ( Acidity Recipe)

1 FAVOURABLE REVIEW

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Reviewed By
Foodie #569108, March 03, 2013

Amazing Indian-style pancake.. I had it with curd and it was super delicious. And it was done in like 15 min... indeed a quick, filling & tasty recipe!

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Reviewed March 03, 2013 by Foodie #569108

Amazing Indian-style pancake.. I had it with curd and it was super delicious. And it was done in like 15 min... indeed a quick, filling & tasty recipe!

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