How to Make Instant Wheat Flour and Potato Spicy Pancakes

Updated on July 7, 2018
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Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. I use minimal oil and no artificial colors.

Wheat Flour and Potato Spicy Pancakes
Wheat Flour and Potato Spicy Pancakes

I Want Something Special for Breakfast!

This pancake batter is made of wheat flour, chickpea flour, curds, and many spices. This is a special combination that makes the pancakes tasty and flavorful.

Wheat flour potato pancakes are super healthy, smooth, delicious, and colorful. Turmeric powder, chopped fresh coriander, chili flakes, and red chili powder is responsible for the vibrant color of this yummy dish.

I love the texture of these pancakes. They are crispy outside and soft inside. They are spicy due to chili flakes and red chili powder. Ginger-garlic paste, chopped onions, carom seeds, coriander powder, and roasted cumin gives an irresistible aroma to them.

Serve them hot as is or with a pickle. Enjoy eating these soft, yummy, and filling pancakes.

Off to the detailed recipe!

5 stars for Wheat Flour and Potato Pancakes Recipe

Cook Time

Prep time: 10 min
Cook time: 18 min
Ready in: 28 min
Yields: Serves three people

Ingredients

  • 1 1/2 cups wheat flour
  • 1/4 cup chickpea flour(besan)
  • 2 small potatoes, boiled, peeled, grated
  • 1/2 cup curds, moderate sour
  • 1 tbsp ginger-garlic paste, or crushed ginger and garlic
  • 1 tsp cumin seeds, roasted
  • 1/2 tsp carom seeds
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1 tsp chili flakes
  • 1/4 tsp red chili powder
  • 2 tbsp onions, finely chopped
  • 1/2 cup fresh coriander, finely chopped
  • 1/2 tsp salt, or as per taste
  • 1/2 tsp oil, for each pancake
  • 1/2 tsp cooking soda, for instant pancakes, no need to add soda if you set the batter aside for 1-2 hours.

Step-By-Step Instructions and Images for Making Wheat Flour and Potato Pancakes

  1. Boil potatoes. Peel them and grate the flesh. Keep aside.
  2. Put wheat flour, chickpea flour(besan) and curds in a large mixing bowl.
  3. Make a lump-free batter by adding water little by little.
  4. Add grated potatoes, finely chopped onions, chopped coriander, carom seeds, roasted cumin seeds, turmeric powder, coriander powder, chili flakes, chili powder, and salt to it.
  5. Thoroughly mix them. Add cooking soda, if you want to make the pancakes instantly. Mix well.
  6. Otherwise, set aside the batter covered for 1-2 hours and no need to add cooking soda.
  7. Add water to adjust the consistency. Keep the batter moderately thick.
  8. Now, you start making the pancakes. Heat a flat pan. Pour a ladle full of batter in the center. Spread it a little. Add a few drops of oil on the surface. Flip it, once the bottom becomes golden brown.
  9. Add a few drops of oil on the top. Make both the sides golden brown.
  10. Remove, and place it on a serving plate. Make more pancakes like this.
  11. Eat them hot with a pickle or tomato sauce. You can eat them even without an accompaniment. Enjoy the taste!

Step one: Put wheat flour, chickpea flour, and curds in a mixing bowl.
Step one: Put wheat flour, chickpea flour, and curds in a mixing bowl.
Mix them well, adding water little by little to make a smooth and thick batter
Mix them well, adding water little by little to make a smooth and thick batter
Step two: Add all other ingredients as per instructions.
Step two: Add all other ingredients as per instructions.
Mix thoroughly to make a lump-free batter. Add cooking soda, if you want to make the pancakes instantly. Otherwise, rest the batter for 1-2 hours and don't add soda.
Mix thoroughly to make a lump-free batter. Add cooking soda, if you want to make the pancakes instantly. Otherwise, rest the batter for 1-2 hours and don't add soda.
Step three: Pour a ladle full of the batter on a hot pan. Spread it a little. Add a few drops of oil on the top.
Step three: Pour a ladle full of the batter on a hot pan. Spread it a little. Add a few drops of oil on the top.
Flip it once the bottom turns golden brown. Add a few drops of oil on the other side.
Flip it once the bottom turns golden brown. Add a few drops of oil on the other side.
Make both the sides golden brown. In the same way, make more pancakes.
Make both the sides golden brown. In the same way, make more pancakes.
Your favorite wheat flour and potato pancakes are ready to serve. Place them on a serving plate. Enjoy eating them with a pickle or tomato sauce.
Your favorite wheat flour and potato pancakes are ready to serve. Place them on a serving plate. Enjoy eating them with a pickle or tomato sauce.

Nutritional Information of Wheat Flour and Potato Pancake

Nutrition Facts
Serving size: 1
Calories 162
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 0 g
Carbohydrates 26 g9%
Sugar 0 g
Fiber 3 g12%
Protein 5 g10%
Cholesterol 0 mg
Sodium 78 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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