This recipe is by far my favourite of the year! Sure, it’s a mix of a few different cuisines but who doesn’t love a good fusion recipe? I’ve taken the best of many worlds to give you a great breakfast dish that you’ll enjoy thoroughly.
We all love a good hash brown but they’re so tiresome to make. The whole tionSumprocess of readying the potatoes instantly dissuades me from making hash browns at home. These potato pancakes are a bit different. No grating, no soaking, no drying the potatoes. The batter is ready in under 10 minutes and it’s incredibly delicious. They’re also really soft and tender. I’ve used ragi flour and an egg for texture and the added nutrition.
Grinding raw potatoes might seem odd but it’s the centrepiece of this recipe. Therefore, it’s only natural that you’ll need the best machine in town to help you perfect it. At 1000W, the Wonderchef Sumo Silverado Mixer Grinder certainly lives up to its name. The Sumo can grind the hardest of ingredients so raw potatoes are no match for it. However, despite the high power, the unique cuboid shape of its base means the machine stays put on your counter. The base is also pretty eye catching; I’ve never seen a mixer like this and I absolutely love how it looks in my kitchen.
Once the batter was good to go, I used my Wonderchef Granite Non-Stick Dosa Tawa that I got free with the Granite Set to cook the pancakes. The pan has a good amount of weight to it that I associate with quality. Another thing that suggests high quality is how luxurious the handle feels. It has a soft touch handle that does not heat up when you’re using the pan. This is a pan you’re going to be able to keep for a long, long time!
I put a lot of effort into developing this recipe and I wanted to go all the way with the plating as well. Wonderchef’s new Teramo Stoneware range is an absolute favourite of mine! I particularly love the white marble collection for its neutral palette. The entire stoneware range is microwave and dishwasher safe as well.
What goes with Potato Pancakes?
Since the pancakes are heavy I thought I’d pair it with some pico de gallo for instant freshness. The pancakes are pretty healthy but there’s always room for more! The pico de gallo has just the right burst of flavour to complement these pancakes and add complexity and texture to it. It’s an extra couple of steps but I highly recommend putting in the effort. I’ve also sprinkled the pancakes with some feta, however if you’re watching your sodium intake you might want to leave it out. You can also serve this up with your favourite chutney, chilli sauce, sour cream or even a curry.
Makes 4-5 small pancakes
Time: 20 min
- 2 medium Potatoes (about 200g)
- ½ Onion
- 2 Green Chillies
- 1 clove Garlic
- ¼ tsp salt
- 2 Tbsp Ragi Flour
- 1 Tbsp Plain Flour
- 1 Egg
- Butter for frying the pancakes (optional, but recommended)
- Feta for crumbling on top of the pancakes (optional)
Pico De Gallo:
- ½ Cup Finely Chopped Tomato
- ¼ Cup Finely Chopped Onion
- 1 ½ Tbsp Finely Chopped Jalapeños
- 2 Tbsp Coriander
- ¼ Lime
- Peel, chop and prepare all the vegetables for the pico de gallo. Squeeze 1/4 of a lime over the vegetables and mix well. Set aside.*
- Peel and chop the potatoes into small cubes. Roughly chop the onions, green chillies and garlic.
- Add the potatoes, onions, green chillies, garlic and salt to a mixer jar and blend for 30 seconds. A relatively smooth mixture will do but be sure not to over-process the potatoes.
- Crack the egg into a bowl and beat it briefly.
- Add the potato mix to the egg and mix well.
- Add the ragi flour and plain flour to the mix and beat until incorporated.
- Grab a non stick pan and add a little butter to the centre.
- Pour a ladleful of your pancake mix and let it cook for a few minutes on either side
- Serve hot with pico de gallo and crumbled feta!
Author: Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen.