Any Indian food lovers out there? This one’s for you.
I was craving potato pancakes last night but as I am on an Indian cooking craze right now I decided skip the regular pancakes and try out something new and came up with these Indian-style potato pancakes! These are delicious warm or cold, just brush with a bit of ghee and enjoy just on their own or with a chunky mango chutney, soup or salad. The fragrance of Indian spices and melted ghee are so comforting, kind of like a warm blanket wrapping around you on a chilly summer evening.
(makes 6 pancakes)
– 5 medium sized potatoes, peeled
– 2 cups corn flour
– 1/2 cup rice milk
– 2 eggs (replace for flaxseed if vegan – 1 egg=1 tbsp ground flaxseed + 3 tbsp water)
– 1 tbsp of ghee plus extra for brushing
– 1 tsp of salt
– 1 tsp of black pepper
– 2 tbsp of cumin seeds
– 1 tbsp of coriander
– 1 tsp of tandoori masala or any other Indian spice blend that you prefer
– Put the peeled potatoes into a pot with some water, cover with a lid and boil until the potatoes are soft. Drain the liquid and mash the potatoes with a potato masher.
– To the potatoes add the rice milk, eggs, a tbsp of ghee, salt, pepper and the spices and mix through until all is well combined. Gradually add the corn flour, mix until it forms a dough.
– Divide the dough into 6 balls.
– Heat a non-stick pan over medium heat. Flatten one ball of the dough with your hand and put it on the pan. Let it dry fry for 2-3 minutes on each side until it’s slightly browned. Remove from the pan and put it on a plate. – Brush the pancake with some ghee. Repeat with the other pancakes and stack them on top of each other, brushing each one with ghee.
Love and Peace,