Spicy curry pancake with potato filling with fresh peas served with delicious healthy low-calorie yogurt sauce Raita – easy breakfast recipe inspired by Indian cuisine. Healthy eggless pancakes with spiced potato filling seasoned with curry and coriander: Try this delicious recipe.


CURRY POTATO PANCAKES RECIPE

Ingredients (8 pancakes)

Pancakes with Potato Filling ingredients

For the dough

  • 350 g Whole-wheat Flour
  • 50 g Plain Flour
  • 2 tbsp. Vegetable Oil

For filling

  • 600 g of Potatoes
  • 1 Large Onion
  • 1 cup of fresh or frozen Green Peas
  • a Pinch of Chili
  • 1.5 tsp of Curry
  • 2.5 tsp of Coriander
  • Salt
  • Vegetable Oil

INSTRUCTIONS

Boil potatoes without peeling. Leave to cool, clean, mash the potatoes. Finely chop the onion. Fry onion in 3 tbsp of vegetable oil until soft.
Add curry, coriander, a pinch of chili pepper to the potatoes, add salt.
Add fried onion and peas (if frozen, you must first defrost). Add 2 tbsp of vegetable oil and mix.

Put whole-wheat flour and plain flour in a large bowl. Add salt, stir. Add water and knead the dough. Add 2 tbsp. of vegetable oil in the dough, mix well.

Divide the dough into 8 pieces, roll into balls.

Roll out one ball on the board or silicone mat and put the stuffing in the middle.
Close the pancake, so the edges overlap. Roll out the pancake with the filling to a thickness of about 1 cm.

Preheat the pan without oil over medium heat. Fry tortillas on medium heat until golden brown on both sides. Remove on a wire rack, let cool slightly, and then shift to a plate.

Pancakes with potato
Curry Pancakes with Potato
    Spicy curry pancake with potato filling with fresh peas served with delicious healthy low-calorie yogurt sauce Raita

    Potato Pancakes with Curry

    Servings: 8

Ingredients

    For the dough
  • 350 g Whole-wheat Flour
  • 50 g Plain Flour
  • 2 tbsp. Vegetable Oil
  • For filling
  • 600 g of Potatoes
  • 1 Large Onion
  • 1 cup of fresh or frozen Green Peas
  • a Pinch of Chili
  • 1.5 tsp of Curry
  • 2.5 tsp of Coriander
  • Salt
  • Vegetable Oil

Instructions

  1. Boil potatoes without peeling. Leave to cool, clean, mash the potatoes. Finely chop the onion. Fry onion in 3 tbsp of vegetable oil until soft. Add curry, coriander, a pinch of chili pepper to the potatoes, add salt. Add fried onion and peas. Add 2 tbsp of vegetable oil and mix.
  2. Put whole-wheat flour and plain flour in a large bowl. Add salt, stir. Add water and knead the dough. Add 2 tbsp. of vegetable oil in the dough, mix well. Divide the dough into 8 pieces, roll into balls. Roll out one ball and put the stuffing in the middle. Close the pancake, so the edges overlap. Roll out the pancake with the filling to a thickness of about 1 cm. Preheat the pan without oil over medium heat. Fry tortillas on medium heat until golden brown on both sides.
    curry pancakes, potato pancakes
      Potato Pancakes with Curry