Potato Egg Pancake with Mint-Coriander Chutney

January 11, 2023
1 - 2 persons


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:

  1. 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. 
  2. In a bowl add chillies, amchur powder, coriander and cumin powder. Lastly, add salt as per taste. Mix all the ingredients well. 
  3. In the mixture add the whisked eggs and stir again to combine. 
  4. Preheat the oven to 180℃. Grease the pan with 1 tbsp of ghee and spread out the potato mixture to form an even layer. 
  5. 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

  1. Take coriander, mint, chillies, garlic and salt in a mixer blender. 
  2. Add some water and blend well. 
  3.  Chutney is ready to be served.

Health Benefits

Goodness of baked potatoes with fresh chutney. This is a lovely breakfast on your winter morning or an evening snack.

Recipe Created By
Team iThrive

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.

Team iThrive

Collection of iThrive's Nutrition teams posts