Soft & Savoury Potato Pancakes

A Simple Weekend Breakfast Delight for My Kids

These soft and flavourful potato pancakes make a quick and satisfying breakfast. Made with simple ingredients and mild spices, they are light, wholesome, and perfect to serve with ketchup, chutney, or even a simple yogurt dip.

Ingredients

250 grams potatoes (approximately 2 medium potatoes)

1 tsp coriander powder

½ tsp cumin powder

¼ tsp pepper powder

A pinch of asafoetida powder

3 green chillies, finely chopped (or as per taste)

¼ tsp turmeric powder

1 egg, well whisked

3–4 tbsp wheat flour or maida

¼ cup finely chopped coriander leaves

Salt to taste

Around 200 ml water (to make batter)

Oil for cooking

Method

Boil the potatoes until fully cooked.

Peel and mash them well until smooth.

Add coriander powder, cumin powder, pepper powder, turmeric powder, asafoetida, green chillies, salt, and chopped coriander leaves. Mix well.

Add the whisked egg and combine well with the potato mixture.

Add 3–4 tablespoons of wheat flour (or maida) and mix again.

Gradually add about 200 ml water to make a thick, pourable batter.

Heat a flat non-stick pan and lightly brush with oil.

Pour a ladle of batter and spread slightly to form a pancake.

Cook on medium heat until bubbles appear and the edges turn light brown.

Gently flip and cook the other side until golden.

Tip

Make small-sized pancakes as they are easier to flip and cook evenly.

Here I have used Bansi wheat flour, which has a lower gluten level and a lower glycemic index, making it a healthier option.

Serving Suggestion

Serve hot with tomato ketchup or yogurt dip for a delicious breakfast.