Sylheti Style Potato Pancakes

Ingredients

In this Sylheti adaptation, we infuse the traditional Polish potato pancakes with the vibrant flavors of Sylheti cuisine. The addition of aromatic spices such as cumin, coriander, and turmeric gives the dish a distinct Sylheti twist. The pancakes are also cooked in mustard oil, a staple in Sylheti cooking, which adds a unique flavor and aroma to the dish. We alse have the original recipe for Placki ziemniaczane, so you can check it out.

• 4 large potatoes, peeled and grated 4 large potatoes, peeled and grated
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• 2 tablespoons chopped fresh coriander leaves 2 tablespoons chopped fresh coriander leaves
• Mustard oil for frying Mustard oil for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 2g
• Protein: 3g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes, chopped onion, minced garlic, cumin powder, coriander powder, turmeric powder, red chili powder, salt, and fresh coriander leaves. Mix well to combine.
3. 3.
   Heat mustard oil in a frying pan over medium heat.
4. 4.
   Take a small portion of the potato mixture and shape it into a flat pancake.
5. 5.
   Carefully place the pancake in the hot oil and fry until golden brown and crispy on both sides.
6. 6.
   Remove the pancake from the oil and drain on a paper towel to remove any excess oil.
7. 7.
   Repeat the process with the remaining potato mixture.
8. 8.
   Serve the Sylheti Style Potato Pancakes hot with your choice of chutney or yogurt.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out the excess moisture from the grated potatoes to achieve crispy pancakes.
• Mustard oil — If you don't have mustard oil, you can substitute it with vegetable oil, but the distinct Sylheti flavor will be missing.

Tips & Tricks

• For extra crispiness, you can add a tablespoon of rice flour to the potato mixture.
• Serve the pancakes immediately after frying to retain their crispiness.
• Experiment with different spices and herbs to customize the flavor according to your preference.
• These pancakes can be reheated in a toaster or oven to regain their crispiness.

Serving advice

Serve the Sylheti Style Potato Pancakes as a snack or appetizer with a side of mint chutney or yogurt. They can also be enjoyed as a main course with a side of salad or pickles.

Presentation advice

Arrange the Sylheti Style Potato Pancakes on a platter and garnish with fresh coriander leaves. Serve them with a dollop of yogurt or a drizzle of chutney for an appealing presentation.