Potato laccha pancakes Recipe

Cooking Directions

• STEP 1.Peel and grate the potatoes. Squeeze out any excess moisture.
• STEP 2.In a bowl, mix the grated potatoes with cumin, coriander, red chili powder, salt, and cornflour.
• STEP 3.Heat oil in a non-stick pan. Take a portion of the potato mixture and flatten it into a pancake shape.
• STEP 4.Place the pancake in the hot oil and cook on medium heat until golden and crispy on both sides.
• STEP 5.Remove the pancake from the pan and drain on a paper towel to remove excess oil.
• STEP 6.Repeat the process with the remaining potato mixture.
• STEP 7.Serve the potato laccha pancakes hot with mint chutney or ketchup.

Cooking Tips

• Make sure to squeeze out any excess moisture from the grated potatoes to ensure crispy pancakes.
• You can adjust the spices according to your taste preferences.
• For extra crispiness, you can add a little rice flour to the potato mixture.

Storage and Serving

• Potato laccha pancakes are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, simply heat them in a pan or oven until warmed through.