1 cup mashed potatoes; unsalted
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon cayenne
3 tablespoon rice flour
1 teaspoon ghee
1 peanut oil of ghee for frying
Directions: How to Cook Indian Potato Pancakes
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.
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