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Navratri Potato Pancakes | Easy Vegan Latkes
Sneha Paul

Navratri Potato Pancakes | Easy Vegan Latkes

Crispy and crunchy potato pancakes served with tamarind chutney. These pancakes are gluten-free and vegan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast, Side Dish, Snack
Ingredients Method Notes

Ingredients
  

  • 2 large potatoes grated
  • 1 tbsp singhara atta or water chestnut flour
  • 1 tsp cumin seeds
  • 2 tsp black pepper crushed
  • 1 tsp ginger grated
  • 1 tbsp coriander leaves chopped
  • 1 tsp green chillies chopped
  • Rock salt to taste
  • Ghee see recipe note, for frying
  • Coriander leaves garnishing
  • Lemon for garnishing

Method
 

  1. In a large bowl, add grated potato, coriander leaves, ginger, green chillies, singhara atta, cumin seeds, crushed black pepper and rock salt. Mix well.
  2. Heat 3-4 tbsp ghee in a non-stick pan over medium heat. Carefully drop a spoonful of potato mixture on the pan and spread it out using a spoon.
  3. Reduce the heat to medium-low. Cook till the pancakes are crisp and golden brown. Each side takes around 4-5 minutes to cook.
  4. Transfer to an absorbent paper and repeat the same process with the remaining mixture.
  5. Garnish with chopped coriander leaves and lemon. Serve Navratri potato pancakes with tamarind chutney.

Notes

  • If you are vegan, then instead of ghee you can use coconut oil in the recipe.
  • And if you do not consume a particular ingredient during Navratri, feel free to leave that out.