This is originally a non vegetarian recipe made with clams or prawns. Since I was never a fan of non vegetarian food, my Mom converted it into a vegetarian recipe by replacing clams with boiled potato. I am hoping to make the original recipe with clams someday, but for now, we will make do with the adapted version 🙂
This dish can be had in various forms…sandwiched between bread slices with sliced onion and tomato thrown in, or can be had as rolls with whole wheat chapatis or tortillas and given for tiffin. It can also be had with plain dal rice or just as a snack with some ketchup. Dal rice and this pancake makes for a great comfort food…
4 boiled potatoes peeled
1 large onion chopped
2 tsp cumin seeds
2 green chillies chopped or 1 tsp red chilly powder
3 tbsp besan or chickpea flour
Salt to taste
Rava or semolina for coating
Oil for shallow frying
- In a bowl, mash boiled and peeled potatoes.
- Add cumin seeds, chopped onions, salt, green chillies, chickpea flour and mix well.
- Shape this mixture into 5 round balls.
- Heat a pan or tawa on a stove top.
- Put a tsp of oil on it.
- Take one ball of this mixture and place it on a plate filled with semolina. Press it lightly.
- Gently flip the side and again press it gently.
- Place it on the tava. Press it further on tava till it reaches a thickness of 2-3 mm from all sides.
- Cook on medium heat till the lower side becomes reddish brown.
- Then flip gently and pour a tsp of oil at the sides of the pan cake.
- Let the other side cook till it becomes reddish brown.
- Once ready, serve hot with ketchup as a snack or as a part of the main course.
Please Note: One needs to be very gentle while handling as they tend to break. If it breaks during preparation, add more chickpea flour. Chickpea flour is the binding agent in this recipe. Being liberal with chickpea flour can alter the taste of this dish, hence add only as much as needed.