Potato Pancakes?!
Answers: Last week my friend went to an Indian restaurant called Royal Alberts Palace. There he ate something that resembled a potato pancake, but it was much thicker. Does anybody know what that is?
Okay... There's the recipe. I promise I wasn't trying to be rude. I hope you enjoy them. Now do I still deserve those thumbs???? :)
They were Indian Potato Pancakes. Do you need the recipe?
4 thumbs down??
I was being serious. I have a recipe for Indian Potato Pancakes.
These are the ingredients. The dish is Inspired by aloo paratha, Indian potato bread, these pancakes are loaded with flavorful herbs and spices. If you want the directions let me know.... Now about those 4 thumbs??
1/2 cup frozen peas
1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Curry-Lime Yogurt
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
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.
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.
In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
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.
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.
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.
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.
Serve pancakes hot with Curry-Lime Yogurt.
HAPPY EASTER EVERYONE!
It is called an UTTHAPAM and made up of rice & dal. It's a South Indian speciality similar to a dosa but much thicker. It usually contains vegetables.
http://indiacuisine.blogspot.com/2006/02...
Latkes
Potato Pancakes
Ingredients
2 cups potatoes, grated raw
1/2 teaspoon salt
2 eggs, beaten
1/2 cup sifted flour
1/2 onion, grated
Directions
1. Heat griddle until water drop dances on it.
2. Beat all ingredients well.
3. Place 1/4 cup of batter on grill.
4. Fry each patty for 2-3 minutes until golden.
5. Turn and repeat.
6. Serve hot.
(*-*)
Adai(Savory Indian Pancakes)
1 c Mixture of dhals*
2 c Long grained rice
Salt to taste.
Instructions:
*(use any combination of tur dhal, chana dal or even split yellow peas)
Wash and rinse the dhals and rice thoroughly. When the rinse water runs
clear, soak the dhals and rice together in a bowl with fresh water for a
couple of hours. Drain the dhal-rice mixture and grind into a somewhat
coarse mixture in a blender using water when necessary. Empty the batter
into a bowl, add some salt and let it rest for at least an hour. You could
also let it ferment overnight if you like a sourdough tang in your
pancakes.
To make the pancakes, heat a non-stick/well-seasoned cast iron skillet on a
moderate stove. If a few drops of water bounce off the pan, the pan is hot
enough and you can proceed to make the pancakes.
Drop a ladleful of the pre-prepared batter in the center of the pan and
with the back of the ladle, swirl the batter from inside to outside to form
a thin round pancake. Wait till the top looks dry, wait another minute if
you like them crisp and flip to cook the other side. Remove onto a plate
and eat immediately with a nice coriander chutney. (Continue preparing
pancakes in the same way, till you run out of batter and/or chutney. The
batter will also keep in the fridge for almost a week and you can prepare
the pancakes when the mood strikes you.)
Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a few
cumin seeds, anything you fancy, to the batter before making the pancakes.
You will however not be able to make neat circular pancakes. Instead, you
will end up with (tasty) irregular shaped ones.