Indian potato pancake famous as aloo patties prepared with shredded potatoes seasoned with Indian spices and pan fried to get golden brown color with crispy texture. Perfect recipe to serve as party snack or as a dinner appetizer.
Indian Potato Pancake
Indian potato pancake are basically a form of aloo patties or cheela prepared with shredded potatoes and indian spices. Egg and gram flour added as binding agent to pan fry the golden fry pancake.
Potato pancakes basically come from the eastern European countries of Russia, Germany, Austria, and Poland as peasant food. Here I made these potato pancakes Indian style by using local spices. Potato pancakes are popular and people love to eat it in the South Asian region with the local flavor. Believe me, it's crispy from outside and extremely soft and fluffy from inside. Best to serve with Indian sauces. If you have Indian taste bud and haven't tried yet then give it try!
Potato pancakes are international recipe that people make all around the world according to their taste. Only a slight change in seasoning otherwise the recipe is more or less the same. Indian version of potato pancakes are spicy and nutty in flavor that blends so well with crispy and crunchy texture.
Potatoes: Best to take Russet or Yukon gold potatoes as it's perfect for frying.
Seasoning: spiced with salt, red chili powder, and chaat masala
Onion and Green chilies: Used chopped onion and green chilies in potato batter.
Gram Flour (Basin): Roasted gram flour will add a nutty flavor and best binding to make potato pancake (aloo patties).
Corn Flour - Used as binding agent
Egg (optinal) - Used an egg to get the fluffy texture of aloo patties.
Oil: Use canola or any other vegetable oil for For pan frying
How To Make Aloo Patties
Take starchy potatoes, wash and properly peel the skin and grate it with grater. Wash the poatoes with runny water after grating. Don't soak, just squeeze with tight hands to release excess water.
Spice the grated potaotes with salt, red chili powder, and chaat masala. Add chopped onion, and green chilies along with roasted gram flour (basin), cornflour and egg. Give it a good mix to combine all the ingredients together.
In a pan, add oil for pan frying. With the help of a spatula, add small scoops of potato batter in the pan and flatten it with the help of a spoon to make a circular shape. As the potato fry from one side then flip it and fry from the other side. Make it golden brown from both sides on medium/low temperature.
Take it out as it gets golden and serve hot with chutney.
Indian Potato Pancake Video
It's a quick and easy recipe of "potato pancakes" that you can easily make at home and serve your family and friends. You can join our Facebook group of foodies to interact with other foodies!! At Hinz cooking, you can find more recipes related to breakfast, lunch, dinner, and teatime. Explore recipe collection to get your desired recipes.
I made this recipe in an easy way as I didn't soak the potatoes for a long time but if you want then you can soak it before a day or at least 30 minutes before making it. If you want crunchy, chewy and crispy pancakes with a soft twist then try this idea without soaking and I am sure you will love it.
Starchy potatoes bring more taste in aloo patties. Grated potatoes is another important part of this recipe. Many people make it with mashed potatoes but the traditional idea is to make with grated potatoes. Proper squeezing of potatoes after grating is important to get rid with excess water. This step is vital to make the aloo patties crispy, crunchy and chewy in texture. If potatoes retain its water then the end result will not be as good as it should be. If you are a fast-food lover then you love the concept of crispy and crunchy pancake.
Indian potato pancake or aloo patties are ideal to serve as snack and best for party menu. You can simply serve with different sauces. Green chutney pair up well but you can also try with sweet and sour honey garlic sauce, cheese sauce, or simple with any sort of mayo dressing.
You can serve it solo or make a wrap, sandwich or burger. Once tried the leftover with chapati roll and it was great in taste.
Q & A
Use rice flour along with cornflour in potato batter to make it extra crunchy.
Initially place the potato batter scoop on high heat and as it get the first layer then flip it over and get harden from other side. Then turn the heat to medium to low to cook from inside. Don't overcrowd the pan. It will take 10 minutes to cook with crispy texture.
To avoid this problem, choose the right potatoes and follow the frying tips. Use grater and make sure to squeeze water after grating. Don't soak the potaotes in water for so long. This one is the main reason to get mushy.
Starchy potatoes like russet or yukon gold are extremely fluffy and have crispy texture after frying. So use it for for frying and baking. Non starchy are waxy potatoes slightly sugary in taste and maintains moisture so not recommending for frying.
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Potato Pancake (Aloo Patties)
- Potatoes – 3
- Salt – ½ Tsp
- Red Chili Powder – ½ Tsp
- Chaat Masala Powder – ½ Tsp
- Onion – 1 Tbsp
- Green Chilies – 1 Chopped
- Roasted Gram Flour (Basi– 1 Tbsp
- Corn Flour – 2 Tsp
- Egg – 1
- Oil – For Shallow Fry
- Take 3 Potatoes, peel the skin.
- Grate potatoes with the grater.
- Now wash the grated potatoes.
- Squeeze potatoes to release excess water.
- Now add spices.
- Add salt, red chili powder, chaat masala powder, chopped onion, green chilies.
- Also, add roasted gram flour (basiin potatoes. In a hot pan, add gram flour and stir until it gets aromatic. Take it out as it changes color.
- Add cornflour.
- Mix all the ingredients.
- Now add 1 egg and again mix well.
- In a pan, add oil for shallow fry.
- With the help of a spatula, add small scoops of potato batter in the pan and flatten it with the help of a spoon to make a circular shape.
- As the potato fry from one side then flip it and fry from the other side.
- Make it golden brown from both sides on medium/low temperature.
- Take it out as it gets golden.
- Potato pancake are ready to serve.