Crunchy Mini Potato Pancake

Easy methods, common ingredients, fast preparation, perfect texture, great taste, enough nutrients – the Crunchy Mini Potato Pancake has all that is takes to make your morning! With potatoes and peanuts for energy, and coriander and chillies for taste, these pancakes are great for breakfast but can be served as a snack any time. Cook these Crunchy Mini Potato Pancakes as soon as you prepare the mixture, to prevent the potatoes from getting discolored.

Crunchy Mini Potato Pancake

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Crunchy Mini Potato Pancake recipe - How to make Crunchy Mini Potato Pancake

Preparation Time:    Cooking Time:    Total Time:     14Makes 14 mini pancakes
Show me for mini pancakes


1 cup peeled and grated potatoes (raw)
1/2 cup rice flour (chawal ka atta)
1/4 cup finely chopped coriander (dhania)
2 tsp finely chopped green chillies
2 tbsp coarsely crushed roasted peanuts
salt to taste
oil for greasing and cooking

For Serving
green chutney
tomato ketchup

  1. Combine all the ingredients along with 1 cup of water in a bowl and mix well.
  2. Heat a mini uttapa pan and grease it lightly using a little oil.
  3. Pour 2 tbsp of the batter in each mould and spread into a circular motion to make a 75 mm. (3”) diameter round.
  4. Cook them, using a little oil, till they turn golden brown in colour from both the sides.
  5. Repeat steps 3 and 4 to make 1 more batch of pancakes.
  6. Serve immediately with green chutney and tomato ketchup.
Nutrient values per mini pancake
Energy57 cal
Protein0.8 g
Carbohydrates5.9 g
Fiber0.4 g
Fat3.3 g
Cholesterol0 mg
Vitamin A54.4 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.6 mg
Vitamin C1.7 mg
Folic Acid1.7 mcg
Calcium3.5 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium1 mg
Potassium21.7 mg
Zinc0.1 mg


Crunchy Mini Potato Pancake
 on 05 May 16 10:51 AM

As the name suggests it is really crunchy. My kids liked it very much. The combination of potatoes, rice flour and peanuts is amazing. Thank you for sharing such a wonderful recipe.