The best delicious Indian Potato Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Indian Potato Pancakes recipe today!
Hello my friends, this Indian Potato Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Indian Potato Pancakes is amazingly delicious, and addictive, everyone will be asking for more Indian Potato Pancakes.
What Makes This Indian Potato Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Indian Potato Pancakes.
Ready to make this Indian Potato Pancakes Recipe? Let’s do it!
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1 c Mashed potatoes; unsalted
1 ts Salt
1/2 ts Turmeric
1/2 ts Cayenne
3 tb Rice flour
1 ts Ghee
Peanut oil of ghee for
-frying
Peel, dice and boil the potatoes. Mash them. Place the mashed potatoed,
salt, turmeric, cayenne, rice flour, and teaspoon ghee in a bowl. Mix
together very thoroughly until you have a firm dough. It may be necessary
to add a dash or two more of flour. The dough will be too tender to rool
but it must hold together.
In a deep fryer, heat the peanut oil (or ghee).
While the fat is heating, pinch off bits of the dough and roll them into
balls in the palms of your hands, then pat them gently into fflat cakes
abut 2 or 2 1/2 inches acrosee. Then the fat is hot enough to brown a bread
cube in 2 minutes, slip in the pancakes one at a time, and fry for 2 to 3
minutes, turning once when brown. They will be a rich gold when done, and
slightly crusty, and may or may not puff up a bit. Remove from the fat with
a slotted spoon, drain on absorbent paper, and serve while still warm.
Yields
1 Servings
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