Indian Potato Pancakes
Crispy, golden, and brimming with bold spices, Indian Potato Pancakes are a savory delight that brings authentic Indian flavors to your breakfast or snack table. Made with freshly grated potatoes and infused with aromatic ginger, green chili, and fresh cilantro, these pancakes are elevated by the earthy warmth of cumin, turmeric, and red chili powder. A touch of gram flour (besan) binds the mixture, creating a perfect balance of texture and taste. Quick to prepare in just 35 minutes, these pancakes are pan-fried to perfection, offering a satisfying crunch with every bite. Serve them hot with your favorite chutney, cooling yogurt, or classic ketchup for a versatile dish that's sure to brighten your day. Whether you're craving a spicy twist on comfort food or exploring vegetarian Indian recipes, these potato pancakes are a must-try!
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Recipe Information
Ingredients
- 3 medium Potatoes
- 1 small Green chili
- 2 tablespoons Fresh cilantro
- 1 teaspoon Ginger
- 0.5 cup Gram flour (besan)
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 0.75 teaspoon Salt
- 2 tablespoons Water
- 3 tablespoons Vegetable oil
Instructions
Peel and grate the potatoes into a large bowl.
Finely chop the green chili and fresh cilantro leaves. Add them to the grated potatoes.
Grate or finely mince the ginger and mix it into the bowl with the potatoes.
Add gram flour (besan), ground cumin, turmeric powder, red chili powder, and salt to the potato mixture.
Pour in 2 tablespoons of water to help bind the mixture. Stir everything well to create a slightly thick batter.
Heat a non-stick skillet or frying pan over medium heat and add a teaspoon of vegetable oil. Spread it evenly across the surface.
Take a small portion of the potato mixture (about 1/4 cup) and flatten it lightly in your hands to form a pancake about 1/4 inch thick.
Place the pancake on the hot pan and cook for 3-4 minutes on one side, until golden brown and crispy. Flip gently and cook for an additional 3-4 minutes on the other side.
Repeat with the remaining batter, adding more oil to the pan as needed to prevent sticking.
Serve the Indian Potato Pancakes hot with chutney, yogurt, or ketchup for dipping.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 14.0 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3876 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
