Indian Potato Pancake Mix
This is my bulk recipe for quick and easy Indian potato pancakes. Aloo Tikki is a popular North Indian pan-fried potato cake. It makes a terrific snack or side dish when served with a coriander-mint yogurt sauce. Just mix 1 cup mixture with one egg and 1/2 cup milk... throw in fresh onion, cilantro or frozen peas if desired... then fry in butter.
READY IN: 25mins
SERVES: 24-30
YIELD: 6 batches potato pancakes
UNITS: US
INGREDIENTS
Nutrition- 5cups instant potato flakes
- 3
- 2tablespoons minced onion flakes
- 2tablespoons onion powder
- 4teaspoons dried chives
- 2 1⁄2teaspoons salt
- 2 1⁄2teaspoons turmeric powder
- 2teaspoons curry powder
- 2teaspoons ginger powder
- 1 1⁄2teaspoons baking powder
- 1teaspoon garam masala
- 1teaspoon garlic powder
- 1⁄4teaspoon red pepper flakes
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DIRECTIONS
- COMBINE all ingredients well; STORE airtight in a cool, dry place.
- TO PREPARE 4 - 5 SERVINGS: Shake instant potato pancake mix before opening. Into a small mixing bowl, add 1 cup of this dry mix.
- BEAT one egg with 1/2 cup milk and 1 teaspoon vegetable oil, then add to dry mix; STIR.
- LET stand 10 minutes.
- STIR again (if desired, stir in 1 tablespoon defrosted frozen peas and/or fresh chopped onion and minced cilantro).
- PLACE disposable kitchen gloves over each hand (to protect hands and nails from turmeric staining).
- SCOOP mixture using an ice cream scoop, into other hand; SHAPE into 4 - 5 one-inch-thick patties as shown in photo.
- PLACE patties onto a heated, buttered skillet over medium-low heat; FRY until golden brown; TURN and fry until other side is golden brown.
- DRAIN on paper towels.
- SERVE hot, with a coriander-mint chutney with or without plain yogurt and ENJOY!
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