Indian Potato Pancake Mix Recipes

INDIAN POTATO PANCAKES

Steps:

• Heat the oil in a large pan over a low heat. Add the shallots, mustard seeds, turmeric, chilli, ginger and garlic, and cook gently until the shallots are soft. Add the potatoes and continue to cook slowly for 15-20 mins, stirring occasionally, until the potatoes are soft.
• Stir through the lentils, season and continue to cook for another 2-3 mins to warm them through. Pile a quarter of the mixture into each pancake and fold the sides in to make a triangle. Pop the spinach in the pan while it's still hot, just to wilt it, and serve on the side, with mango chutney and yogurt, if you like.

INDIAN POTATO PANCAKES

Steps:

• Combine the potatoes, garam maslala or curry, salt, green onions and egg white. Warm a large nonstick skillet. Spray with cooking spray. Drop the potato batter by a scant 1/4 cup measure onto the skillet and gently flatten into a circle with a spatula. Make as many pancakes as will fit in your skillet, but leave enough room to flip them.
• cook on medium heat for about 5 minutes, or until browned. Flip the pancakes over, cover and cook for 3 minutes on the second side. Then uncover, and cook until browned about 3 minutes longer.
• VARIATION: replace the white potatoes with sweet potatoes and use 2 egg whites.

INDIAN POTATO PANCAKE MIX

Steps:

• COMBINE all ingredients well; STORE airtight in a cool, dry place.
• TO PREPARE 4 - 5 SERVINGS: Shake instant potato pancake mix before opening. Into a small mixing bowl, add 1 cup of this dry mix.
• BEAT one egg with 1/2 cup milk and 1 teaspoon vegetable oil, then add to dry mix; STIR.
• LET stand 10 minutes.
• STIR again (if desired, stir in 1 tablespoon defrosted frozen peas and/or fresh chopped onion and minced cilantro).
• PLACE disposable kitchen gloves over each hand (to protect hands and nails from turmeric staining).
• SCOOP mixture using an ice cream scoop, into other hand; SHAPE into 4 - 5 one-inch-thick patties as shown in photo.
• PLACE patties onto a heated, buttered skillet over medium-low heat; FRY until golden brown; TURN and fry until other side is golden brown.
• DRAIN on paper towels.
• SERVE hot, with a coriander-mint chutney with or without plain yogurt and ENJOY!

INDIAN POTATO PANCAKES WITH CURRY-LIME YOGURT

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
• Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
• 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. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. 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 Yogurt.