Crunchy Mini Potato Pancake
by Tarla Dalal
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 recipe - How to make Crunchy Mini Potato Pancake
Preparation Time: Cooking Time: Total Time:
Makes 14 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
- Method
- Combine all the ingredients along with 1 cup of water in a bowl and mix well.
- Heat a mini uttapa pan and grease it lightly using a little oil.
- Pour 2 tbsp of the batter in each mould and spread into a circular motion to make a 75 mm. (3”) diameter round.
- Cook them, using a little oil, till they turn golden brown in colour from both the sides.
- Repeat steps 3 and 4 to make 1 more batch of pancakes.
- Serve immediately with green chutney and tomato ketchup.
| Energy | 57 cal |
| Protein | 0.8 g |
| Carbohydrates | 5.9 g |
| Fiber | 0.4 g |
| Fat | 3.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 54.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 1.7 mg |
| Folic Acid | 1.7 mcg |
| Calcium | 3.5 mg |
| Iron | 0.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1 mg |
| Potassium | 21.7 mg |
| Zinc | 0.1 mg |
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.