Potato Pancakes With Chick Pea Flour Cilantro And Cumin Food

POTATO PANCAKES WITH CHICK-PEA FLOUR, CILANTRO AND CUMIN

Steps:

• Place grated potatoes and onion in large colander and drain well. Using hands, squeeze mixture to extract as much liquid as possible. Transfer mixture to large bowl. Mix in green onion and next 8 ingredients.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cumin seeds and turmeric and stir 30 seconds. Stir into potato mixture. Cover and let stand 30 minutes to allow flavors to blend.
• Preheat oven to 250°F. Heat 1 tablespoon oil in same skillet over medium heat. Add scant 3 tablespoons potato mixture to skillet for each pancake; using spatula, flatten to about 4-inch rounds. Cook until golden, about 5 minutes per side. Transfer pancakes to ovenproof dish; keep warm in oven. Repeat with remaining potato mixture, adding more oil to skillet as necessary. Serve warm.

CHICKPEA FLOUR PANCAKES WITH CRUSHED PEAS & CILANTRO (PUDLA)

Steps:

• Cook the peas, in their frozen state, in boiling water according to the packet instructions and drain well. Lightly crush with either a fork or a potato masher.
• Sift the chickpea flour, spices and salt into a roomy bowl. Make a well and slowly trickle the water into the centre, whisking in a little of the dry mixture from the sides as you go. There must be no lumps. Lumps are bad. Grate the ginger and squeeze the resulting juice into the mixture, whisk well and stir through the peas and spring onions. Rest at room temperature for 20-30 minutes.
• Warm a frying pan over a medium-high heat and drizzle in a little oil. When hot, pour in a ladle of the mixture and cook for 2 minutes. They should be golden underneath. Drizzle the uncooked side with another dribble of oil before flipping and cooking for a further 2 minutes. Serve immediately.

SAVORY CHICKPEA FLOUR PANCAKES

Steps:

• Place chickpea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add salt, cayenne, onion, ginger, tomato, chiles, garlic and cilantro. Mix well and set aside por 15 minutes.
• Place 1/2 tablespoon of oil in a skillet(preferably nonstick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread( as if making a crepe). Cover and cook for three minutes. Turn over and cook, uncovered, for one more minute; it should be golden. repeat with remaining batter, stirring before using.
• Serve hot with chutney.

EASY POTATO PANCAKES

Steps:

• In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
• In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.