Crunchy Potato Pancakes ( Acidity Recipe)


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A wonderful recipe for a busy morning. Cook these pancakes as soon as you prepare the mixture, to prevent the potatoes from getting discolored. To speed up your cooking, cook 2 to 3 pancakes at a time on a large non-stick pan.

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Makes 5 servings
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1/2 cup grated potatoes
3 tbsp rice flour (chawal ka atta)
2 tbsp chopped coriander (dhania)
1 tsp roasted cumin seeds (jeera) powder
salt to taste
1 1/4 tsp oil for cooking
3 tbsp chopped onions for the topping

  1. Combine all the ingredients in a bowl, add 3 tablespoons of water and mix well.
  2. Divide the mixture into 5 equal portions.
  3. Heat a non-stick pan and spread a portion of the mixture on the non-stick pan with the back of a spoon to make a circle of 75 mm. (3") diameter.
  4. Cook on both sides using ¼ teaspoon oil till lightly cooked.
  5. Sprinkle little onions on the pancake and cook on both sides till the onions are translucent.
  6. Repeat with the remaining batter to make 4 more pancakes.
  7. Serve hot.
RECIPE SOURCE : Acidity Cook BookBuy this cookbook
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 on 03 Mar 13 10:57 AM

Amazing Indian-style pancake.. I had it with curd and it was super delicious. And it was done in like 15 min... indeed a quick, filling & tasty recipe!