Indian Potato Pancakes Recipe
Servings: 1
Ingredients
- 1 c. Mashed potatoes, unsalted
- 1 tsp Salt
- 1/2 tsp Turmeric
- 1/2 tsp Cayenne
- 3 Tbsp. Rice flour
- 1 tsp Ghee Peanut oil of ghee for frying
Directions
- Peel, dice and boil the potatoes. Mash them. Place the mashed potatoed, salt, turmeric, cayenne, rice flour, and tsp. ghee in a bowl. Mix together very thoroughly till you have a hard dough. It may be necessary to add in a dash or possibly two more of flour. The dough will be too tender to rool but it must hold together.
- In a deep fryer, heat the peanut oil (or possibly ghee).
- While the fat is heating, healthy pinch off bits of the dough and roll them into balls in the palms of your hands, then pat them gently into fflat cakes abut 2 or possibly 2 1/2 inches acrosee. Then the fat is warm sufficient to brown a bread cube in 2 min, slip in the pancakes one at a time, and fry for 2 to 3 min, turning once when brown. They will be a rich gold when done, and slightly crusty, and may or possibly may not puff up a bit. Remove from the fat with a slotted spoon, drain on absorbent paper, and serve while still hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 150g | |
| Calories 202 | |
| Calories from Fat 7 | 3% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2333mg | 97% |
| Potassium 543mg | 16% |
| Total Carbs 44.62g | 12% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.04g | 1% |
| Protein 4.23g | 7% |
