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Indian pancakes with spiced potatoes & okra
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3 large potatoes, peeled and cut into small chunks
3 tbsp ghee or sunflower oil, plus extra for cooking
1 onion, finely chopped
2 cloves garlic, finely chopped or grated
1 green chilli, deseeded and finely chopped
15g fresh ginger, peeled and finely chopped or grated
25g pack Green Saffron Indian Bombay Potatoes Fresh Spice
½ tsp bicarbonate of soda
50g gram flour
50g plain flour
175g pack okra, cut into short, diagonal pieces
Mango chutney or raita, to serve
1. Bring a saucepan of salted water to the boil then add the potatoes and cook for about 10 minutes until tender, drain and set aside. Heat 2 tbsp ghee or oil in a large frying pan, add the onion and sweat for 10-15 minutes until soft and tinged golden. Add the garlic, chilli, ginger and the spice mix to the frying pan and cook for 3-4 minutes before adding the potatoes along with 6 tbsp water. Stir together and cook for 4-5 minutes, season then place in a bowl and set aside.
2. Mix the bicarbonate of soda in a large bowl with the flours, then gradually beat in the beer and 150ml water. Wipe out the frying pan you used to make the filling, add 1 tbsp ghee or oil and place the pan over a high heat. Once hot add the okra, season and fry for 4-5 minutes until just cooked and looking burnished, then tip into the bowl with the potatoes.
3. Wipe the pan out again and return to a medium heat, adding a little more ghee or oil (about 1 tsp). Ladle in some mixture and swirl to spread out evenly, cooking for 3-4 minutes or until set on the surface and crisp underneath. Repeat with the remaining batter to make 4 pancakes. Keep warm.
4 Scoop a quarter of the potato filling into the centre of each one and roll up the pancakes to serve. Delicious with chutney or raita.
Typical values per serving:
Including 1 tbsp mango chutney.
This recipe was first published in March 2020.