Ingredients with Measurements:
- 2 cups grated potatoes
- 1 cup Indian pokeberries
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garam masala
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped onion
- 2 tablespoons vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Wash and grate the potatoes. Squeeze out the excess water and transfer to a mixing bowl.
2. Wash and mash the Indian pokeberries and add them to the mixing bowl with the potatoes.
3. Add the flour, salt, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, cilantro, and onion to the mixing bowl. Mix well.
4. Heat the vegetable oil in a skillet over medium heat.
5. Take a handful of the potato mixture and shape it into a pancake. Place it in the skillet and cook for 2-3 minutes on each side until golden brown.
6. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 16g
Protein: 2g
Sodium: 120mg
Fiber: 2g
Substitutions for ingredients:
- Sweet potatoes can be used instead of regular potatoes.
- If Indian pokeberries are not available, you can use cranberries or blueberries.
Variations:
- Add grated carrots or zucchini to the potato mixture for extra flavor and nutrition.
- Top the pancakes with a dollop of yogurt or sour cream for a creamy finish.
Tips and tricks:
- Squeeze out as much water as possible from the grated potatoes to prevent the pancakes from becoming soggy.
- Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the pancakes from sticking.
Storage instructions:
Store the leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a skillet over medium heat for 2-3 minutes on each side until heated through.
Presentation ideas:
Arrange the pancakes on a platter and garnish with chopped cilantro and a sprinkle of red chili powder.
Garnishes:
- Chopped cilantro
- Red chili powder
Pairings:
- Chutney
- Raita
- Pickles
Suggested side dishes:
- Naan bread
- Basmati rice
- Salad
Troubleshooting advice:
- If the pancakes are too soft, add more flour to the mixture.
- If the pancakes are too dry, add a little water to the mixture.
Food safety advice:
- Wash all produce thoroughly before using.
- Cook the pancakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Indian pokeberries are a traditional ingredient in Indian cuisine, known for their tart flavor and vibrant color.
Flavor profiles:
The pancakes are savory and slightly spicy, with a tangy note from the Indian pokeberries.
Serving suggestions:
Serve the pancakes as a main dish or as an appetizer.
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