Breakfast & Snacks, Nutrition, Recipes
Potato and Veggie Pancakes

Aditi Mammen Gupta

Food Product Formulator & Food Content Creator
 

Ease

5

Approx. Cost

INR 110

Serves

4

Cooking Time

30 Min

Ingredients list
  • Finely grated large potatoes: 2
  • Finely grated large carrots: 3
  • Finely chopped green onions: 6
  • Coriander leaves, finely chopped: 2tbsp
  • Toned milk: ¼ cup
  • Eggs lightly beaten: 2
  • Besan (Chickpea Flour): 3tbsp
  • Maida (All-purpose flour): 3tbsp
  • Finely chopped green chillies: 2 (Optional)
  • Ground cumin: 1tsp
  • Salt: 1tsp
  • Black pepper: 1/4tsp
  • Garam masala: 1tsp
  • Greek yoghurt or sour cream: 2 cups

Preparation


Step 1 :

Rinse grated potatoes in cold water, squeeze out as much liquid as possible & pat dry. Combine all veggies (potatoes, carrots, green onions, coriander leaves and green chillies).

Step 2 :

Add salt, pepper, ground cumin, garam masala in the given quantities & mix well. Add milk and lightly beaten egg to the mixture and mix well.

Step 3 :

Now, add the besan and maida to the given quantities and mix thoroughly. The mixture will be slightly runny but once cooked, the pancakes will come out nice and crispy.

Step 4:

Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over medium heat for about 5 min on each side or until golden brown & carrot is tender. Repeat the cooking process for the remainder of the mixture. Microwave for a minute to reheat before serving. Serve with ½ cup of sour cream or plain greek yoghurt.

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