Friday, December 5, 2014

Potato Pancakes

Potato Pancakes

with an Indian twist


2 big boiled potatoes
1/4 cup chopped corriander leaves
1 large egg, beaten
fine flour 1/2 cup
milk 1/2 cup
Salt and freshly ground pepper to taste
Vegetable oil for frying


1. Peel the potatoes and  mash well. 

2. Mix the mashed  with corriander leaves, beaten  egg, flour , milk and salt and  pepper in big bowl.

Mix well to make smooth batter

3. Heat non-stick pan and coat with a thin film of vegetable oil.

Take enough  potato mixture in big spoon snd pour in pan  and flatten to mske circular shape.

Flatten with a large spatula, and fry for a few minutes until golden.

Flip the pancake over and brown the other side.

Repeat for another pancake

Serve immediately with dip of your choice.

I made grated radish and hung curd dip.

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