Quick Recipes and Easy

An Indian Slant On A Delectible Delight That Will Have Your Mouth Watering

Welcome to the Gourmet Indian Recipe Series. Today we bring you the snack that should be served to please any tastebud, Indian Potato Pancakes.

Ingredients: 1/2 cup frozen peas, 1 medium onion peeled, 4 large russet potatoes peeled, 2 large eggs, 2 tbsp. all purpose flour, 1/4 tsp. ground coriander, 1/4 tsp. ground turmeric, 1/4 tsp. ground cumin, 2 tbsp. minced peeled fresh ginger, 2 tbsp. minced fresh cilantro, 6 tbsp. vegetable oil, 6 tbsp. unsalted butter


1. Preheat oven to 200°F.

2. Place 2 nonstick baking sheets in oven.

3. In small saucepan, bring salted water to boil.

4. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes.

5. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.

6. Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink.

7. Coarsely grate potatoes, add to colander, and set aside to drain.

8. In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin.

9. Mix in ginger, cilantro, and peas.

10. Press potatoes and onion to extract as much liquid as possible, then add to bowl.

11. Season mixture with salt and freshly ground black pepper. (Using wooden spoon or hands, mix well, but do not overwork.)

12. In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tbsp. oil and 1 tbsp. butter until hot but not smoking.

13. Drop 4 scant 1/4-cup parts of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.

14. Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes.

15. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.

16. Using paper towels, carefully wipe out pan.

17. And 1 tbsp. oil and 1 tbsp. butter and fry 4 more pancakes.

18. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.

serve pancakes hot with Curry-Lime Yoghurt.


Chris Jacob is a conniseur of fine foods and wine and believes that the world should have access to all the fantastic flavours of the world and that is why he has revealed secrets at Gourmet Indian Recipes that noone else is willing to tell.
( gourmetindian.info/indian/indianarchive74.htm Gourmet Indian Recipes – Indian Potato Pancakes)

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