Kashmiri-style Potato Pancake

Ingredients

While the original Bulgarian Patatnik is traditionally made with grated potatoes, eggs, and cheese, the Kashmiri-style Potato Pancake omits the cheese and incorporates Kashmiri spices to infuse it with the flavors of the region. The spices used in this adaptation, such as fennel seeds and Kashmiri red chili powder, give the pancake a distinct Kashmiri taste and aroma. We alse have the original recipe for Patatnik, so you can check it out.

• 4 large potatoes, peeled and grated 4 large potatoes, peeled and grated
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon Kashmiri red chili powder 1 teaspoon Kashmiri red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 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, 2g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the grated potatoes, fennel seeds, ginger paste, Kashmiri red chili powder, turmeric powder, and salt. Mix well to ensure the spices are evenly distributed.
2. 2.
   Heat vegetable oil in a frying pan over medium heat.
3. 3.
   Take a handful of the potato mixture and shape it into a flat pancake. Gently place it in the hot oil.
4. 4.
   Fry the pancake on both sides until golden brown and crispy.
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 Kashmiri-style Potato Pancakes hot with yogurt or chutney.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with the spices. This will help achieve a crispier texture.

Tips & Tricks

• For an extra kick of flavor, add a pinch of Kashmiri garam masala to the potato mixture.
• Serve the pancakes with a dollop of tangy tamarind chutney for a delightful contrast of flavors.
• If you prefer a spicier pancake, increase the amount of Kashmiri red chili powder according to your taste.
• To make the pancakes more nutritious, add finely chopped spinach or grated carrots to the potato mixture.
• Experiment with different toppings such as mint yogurt or mango chutney to add variety to your meal.

Serving advice

Serve the Kashmiri-style Potato Pancakes as a main course accompanied by a side of yogurt or chutney. They can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the golden-brown pancakes on a platter and garnish with fresh coriander leaves. Serve them with a side of vibrant chutney to enhance the visual appeal.