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The ingredients needed to cook Potato veggies pancake with coconut chutney & tomato sauce:
- Use 1 cup Wheat flour
- Provide 1/2 cup semolina
- Use 4 Peeled & grated potatoes
- Use 1 big onion chopped
- Get 2 carrot grated
- Use 2 green chilli chopped
- Get 2 tbsp curry leaves handful powder
- Use 1 tsp garam masala
- Provide 1 tsp cumin powder
- Take 1/2 tsp dry mango powder
- Prepare 1 tsp Red chilli powder
- Prepare to taste Salt
- Provide as required Water
Steps to make Potato veggies pancake with coconut chutney & tomato sauce:
- Firstly, grate 4 raw potatoes, carrot from big side of grater. Cut and finely chopped onion, green chilli and handful roasted curry leaves powder. Add salt in grated raw potatoes, mix well and keep aside for 5 minutes. After 5 minutes squeeze out the water.
- Add 1 cup of wheat flour, 1/2 cup of semolina, 1 tsp garam masala, 1 tsp Cumin powder, 1/2 tsp dry mango powder, 1 tsp Red chilli powder, Squeezed potato, grated carrot, onion, curry leaves powder, green chilli, adjust salt as needed in a big bowl.knead like a dough with hands. check the binding and adjust with little water.
- Grease pan with oil. Take 1 big spoon of mixture and spread it. Pour some oil on the sides.
- Cook till crisp from the downside, flip and move it to the sides.
- Now, Potato veggie pancake is ready. Serve with coconut chutney and tomato sauce.
Followed by a glass of tender coconut water, it makes a very healthy and tasty. Incredibly fluffy, moist, melt in your mouth coconut flour pancakes make for the ultimate healthy breakfast. Not only are they delicious, but they have a Coconut flour can be sensitive to heat, which is why the instructions say to lower the heat once the pancakes start cooking. Place cooked potato pancakes on paper towels to drain, then transfer to an ovenproof platter and keep warm in oven until all pancakes are cooked. Make three or four more potato pancakes this way, and add to skillet without crowding pan.
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