For Pancakes:
Potatoes, big - 500 gm
Onion - 250gm
Green chilies - 50gms
Amchur powder - 1 tsp
Coriander leaves - 4-5 leaves
Cumin powder - as per taste
Eggs : 2 (Lightly whisked)
Ghee: 1 tbsp
Salt as per taste
For Chutney:
Mint leaves - 5-10 leaves
Coriander leaves- 20 gm
Garlic - 4-5 pods
Green chillies - 2
Lemon juice - 1 tsp
Salt as per taste
For Pancakes:
- Grate the potatoes and onion using a grater. Over a fine mesh sieve, squeeze and discard as much liquid as possible out of the potato and onion.
- In a bowl add chillies, amchur powder, coriander and cumin powder. Lastly, add salt as per taste. Mix all the ingredients well.
- In the mixture add the whisked eggs and stir again to combine.
- Preheat the oven to 180℃. Grease the pan with 1 tbsp of ghee and spread out the potato mixture to form an even layer.
- Now transfer the pancake to the oven until the top is golden brown and crispy. And the potatoes are completely cooked for 15-20 minutes.
For Chutney
- Take coriander, mint, chillies, garlic and salt in a mixer blender.
- Add some water and blend well.
- Chutney is ready to be served.
Goodness of baked potatoes with fresh chutney. This is a lovely breakfast on your winter morning or an evening snack.
One of iThrive’s biggest focus is to teach anyone how to harness the healing power of food. In order to do this, we have been creating innovative and delicious recipes that are filling, tasty and full of healing benefits. This one is just one of those recipes.
