Print

Aloo ka cheela , Indian Savoury Potato Pancakes

Very easy to make
Course Breakfast, Brunch, Lunch
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 -4 people
Author Monika Sharma ! Splashofflavours

Ingredients

  • 1 Cup Gram Flour chickpea flour
  • 1 Cup Chapatti Flour if not chapatti flour use the normal flour
  • 4 Red onions - chopped
  • 5 Boiled potatoes - peeled cut into small pieces
  • 2- 3 green chillies - chopped optional
  • Handful of fresh coriander leaves - chopped
  • Salt per taste
  • 450 Ml - 500 Ml water ( see after 450 Ml if it requires more water shouldn’t be very thick in consistency, neither watery)
  • 1/2 teaspoon - Kasturi Methi - Optional Fenugreek leaves, if pantry doesn’t have it
  • 1/2 teaspoon - red chilli powder
  • Some Cooking oil/olive oil

Instructions

  1. Mix all the dry ingredients first, now add onions, potatoes ,coriander leaves , mix it with a fork and now add water.
  2. Mix well . Put a heavy bottom pan on the stove, add oil , now start pouring the batter and make it in to the form of pancakes. Flip it when it start sizzling/ cooking at the bottom.
  3. Cook it both the sides and serve it hot. Repeat the process for the remaining batter.

Recipe Notes

It tastes like aloo ka paratha, if Kasturi Methi ( Fenugreek leaves) is not available at home, skip it. Otherwise it tastes good with Kasturi Methi ( Fenugreek leaves).

Don’t make the batter very runny or very thick. Both will not work.

Control the water after 450 Ml, believe that it will be thick but at times preference can be different. I had used 500 Ml water.

Don’t cook it on high heat/flame .

Always serve it hot