POTATO PANCAKES

                   POTATO PANCAKES

                                                       (Yield: 7 Pancakes)

Grated potatoes mixed with green chilies, coriander leaves, ginger, garlic and lemon juice added to balance the sweetness of the potatoes and very little amount of coarse flour is added to bind grated potatoes and shallow fried on both sides until golden brown and crisp.

Potato pancakes are great for breakfast.

These pancakes make a pretty good midday snack too.

INGREDIENTS:

·      1 Large Potato, peeled and grated (slightly more than 1 cup grated potatoes) DO NOT SQUEEZE THE WATER OUT FROM THE GRATED POTATO. Flour will absorb extra moisture.

·      1-2 Green Chilies or as per taste, chopped

·      2-3 T Coriander Leaves, finely chopped

·      1 tsp. Ginger, grated, grate on the smaller hole of the grater

·      1 tsp. Garlic, pressed through the garlic press

·      1/3 tsp. Kashmiri Red Chili Powder

·      Salt as per taste

·      ½ tsp. Freshly Squeezed Lemon Juice

·      1 ½ T Handvo Flour (You can use Dhokla Flour or Coarse Corn Flour/Corn Meal too)

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·      2 tsp. Oil to roast pancakes

·      You will also need mini uttapam pan/tava (if you do have mini uttapam pan then use flat heavy bottom non stick pan)

LET’S COOK:

Make all prep ready then grate potato to avoid grated potato turning dark/red.

Chop green chilies and coriander leaves.

Grate ginger and press garlic through a garlic press.

Place non stick mini uttapam pan on stove on medium low heat.

Peel and grate potatoes (AVOID GRATING IT TOO THIN AND DO NOT SQUEEZE WATER FROM GRATED POTATO) and mix all ingredients in bowl and mix lightly.

Drizzle few drops of oil in pan and let it heat.

Take a small portion of potato mixture and carefully spread it on the pan.

Drizzle few drops of oil around the pancake edge.

Once bottom turns golden brown carefully flip pancakes and drizzle few drops of oil around the edge to make bottom side golden brown and crispy.

Cook until both sides are golden brown and crispy.

Place on a plate lined with paper towel to absorb extra oil.

Serve hot Potato Pancakes with Mint Raita.

It can also be served with Ketchup.

Enjoy…

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FOR FASTING:

Use Rajgara Flour or any other fasting flour like singoda flour instead of handvo flour.