Awadhi Potato Pancakes

Ingredients

In this adaptation, the Lithuanian bulviniai blynai are transformed into Awadhi Potato Pancakes by incorporating traditional Awadhi spices and cooking techniques. The original recipe is modified to include flavors such as cumin, coriander, and garam masala, which are commonly used in Awadhi cuisine. Additionally, the pancakes are pan-fried instead of being baked or deep-fried, as is typical in Lithuanian cuisine. We alse have the original recipe for Bulviniai blynai, so you can check it out.

• 4 large potatoes, peeled and grated 4 large potatoes, peeled and grated
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons rice flour 2 tablespoons rice flour
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the grated potatoes, chopped onion, rice flour, cumin seeds, coriander powder, garam masala, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Heat vegetable oil in a frying pan over medium heat.
3. 3.
   Take a small portion of the potato mixture and shape it into a flat, round pancake.
4. 4.
   Carefully place the pancake in the hot oil and fry until golden brown on both sides.
5. 5.
   Remove the pancake from the pan and drain excess oil on a paper towel.
6. 6.
   Repeat the process with the remaining potato mixture.
7. 7.
   Serve the Awadhi Potato Pancakes hot with chutneys or yogurt.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with other ingredients to prevent the pancakes from becoming soggy.

Tips & Tricks

• For extra flavor, you can add finely chopped green chilies or ginger to the potato mixture.
• To achieve a crispier texture, you can lightly coat the shaped pancakes with rice flour before frying.
• Serve the pancakes immediately after frying to enjoy them at their best.

Serving advice

Awadhi Potato Pancakes can be served as a snack or a side dish. They pair well with mint chutney, tamarind chutney, or yogurt.

Presentation advice

Arrange the Awadhi Potato Pancakes on a platter and garnish with fresh coriander leaves. Serve them alongside a bowl of chutney or yogurt for dipping.