Inspired by aloo paratha, Indian potato bread, these pancakes are loaded with flavorful herbs and spices.
Ingredients
Makes about 24 pancakes
Step 1
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Step 2
In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
Step 3
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
Step 4
In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
Step 5
Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
Step 6
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Step 7
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Step 8
Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Step 9
Serve pancakes hot withCurry-Lime Yogurt.
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Reviews (19)
Back to TopOkay, this dish has serious potential. Bravo to the creative effort. However, if you really want a more authentic flair for this dish then try adding all of the ingredients to a well seasoned batch of mashed potatoes. Dip small round patties in egg whites and then seasoned bread crumbs (create your own seasoning using spices from original recipe according to taste). Fry in heavy bottomed skillet with canola oil until golden brown. The dipping sauce gives the perfect finish. Enjoy!
crystal_berres
Chicago
8/23/2016
Very disappointing. Under-spiced and sad. I had to add curry powder and lots of extra cumin, etc., and halved the amount of potato. I like the idea of Indian latkes, but this recipe is not the one for it.
Anonymous
L.A.
12/21/2011
Most disappointing! After reading the other reviews, I increased the amount of spices to no avail. These were very bland and I found the texture kind of off-putting. Definitely not worth the effort.
givingtree
Toronto, Ontario Canada
10/29/2011
I had to quadruple the spices, but after doing so this was very, very good, alone and with the curry-lime yogurt. The first time I made them I only had a frozen peas and carrots mixture on hand, but that worked nicely.
myriad999
Boston, MA
2/27/2010
Hey, what's that sitar doing in the klezmer band?
TomCU
12/2/2009
This was delicious. I increased all of the quantities of spices. I toasted and ground the spices first, and added black mustard seeds and 2 red chiles. This was delicious with the yogurt dipping sauce. Will definitely make again. Went very well with our Oaxacan brisket.
millstrj
New Jersey
12/21/2008
These potato pancakes had no flavor until I tripled the spices and seasoning. Then they were very good. I didn't have any problems cooking them--in fact they tasted best when lighter in color. Will probably make again.
Anonymous
Encino, CA
3/11/2008
These are great. Definitely use twice as much spice as called for (or half or fewer potatoes). Be patient in heating the oil and let the pancakes crisp before flipping. If it's bland, consider that maybe your spices (in most kitchens, infrequently used) are stale. The yogurt sauce is fantastic and super versatile. Will be making these again for sure!
Anonymous
Chicago
12/9/2007
This was actually pretty good, but only after modifications. I think it would have been VERY bland as is. I weighed out my potatos, but ended up throwing out about a third because one had gone bad and gotten on the rest. I doubled the spices, and would still call it subtly flavored. Also added 2 shallots. I can't imagine how it would taste with so few spices. Think about how much cumin you use just to season a pound of meat for tacos, are you really going to use 1/4 a teas for 3.5 lbs of potatos? So glad I added more. Also, made a manjo-jalepeno relish to serve along with the curry yogurt. Ended up really enjoying it. Try it - and make the pancakes small and flat so there are more crispy edges.
brittydear_cook
7/28/2007
I made this dish as a side for some gemfish and it didn't disappoint. Though I didn't fry the cakes in oil and butter as the recipe suggested, they still came out crisp and delicious. The dipping sauce didn't really add that much, although it would probably be nice on a hot night.
all_amerikan_grl
Australia
2/27/2007
Holy Moses - what the heck went wrong? I followed this recipe to a T, but the end result was not worth the effort. First, the amount of potato is out of whack - way too much. Second, the seasoning is far too subtle - follow the other reviewers' warnings, and cut back on the potatoes while upping the spices. Even with the flattest of pancakes, the cooking time per side was too long to make the dish worth it. The curry lime yoghurt dressing is pretty good, however. But it doesn't make up for the drab pancakes!
Anonymous
San Diego, CA
10/27/2006
I was very pleased with how these pancakes came out and the whole family loved them. I would definitely make these again and maybe make them a little bit smaller and serve them as appetizers at my next party. I also added a little bit more of the lime juice to the dipping sauce.
randi15
Wilton, Connecticut
10/11/2006
Very tasty pancakes
tcook1
uk
10/4/2006
these pancakes were very simple to make and delicious. i halved the recipe but kept the same amount of spices, and thought it was just about right. the trick with the potatoes is keeping the heat low enough so they cook through but don't get burnt on the outsides. for my stove, it took about 6 minutes per side. delicious and easy!
engk916
New York, NY
9/26/2006
I subed sweet potato and it was wonderful. Squeeze as much water out of the potatoes as possible and do not undercook. Also, don't skip the curry lime yogurt. Also fantastic. I served it for breakfast.
favolaus
Park Slope, NY
9/6/2006
