Potato Pancake Recipe

Ingredients

• 150 gPotato
• 1Egg
• to tasteSalt and pepper
• 2 tbspOnion
• ¼ tspRed chilli powder
• 1 tspDried basil
• 1Green chilli, finely chopped
• 1 tspBreadcrumbs
• to tasteChaat masala
• to tasteOnion slices
• 1 wedgeLemon

Instructions

1. 1

   Shred the potato

   Add the cubed potato to a mini food processor and blitz until finely shredded.

2. 2

   Mix the ingredients

   Remove the blade, then add the egg, salt, pepper, green chilli, red chilli powder, onion and basil. Mix until everything is incorporated.

3. 3

   Heat the tawa

   Grease a cast-iron tawa, heat it, and add the potato mixture.

4. 4

   Cook the first side

   Spread the mixture evenly over the tawa with a spoon. Cover and cook over a low flame until the underside is browned and the pancake is firm enough to flip.

5. 5

   Cook the other side

   Flip the pancake and cook until the second side is browned too.

6. 6

   Serve in wedges

   Cut the pancake into wedges, sprinkle with chaat masala and serve with onion slices and a lemon wedge.

What is an Indian potato pancake?

This is a savoury pancake made from shredded potato bound with egg and seasoned with chilli, onion and dried basil. The Indian-inspired finish comes from chaat masala, with lemon and raw onion alongside.

It is a compact, one-pan version rather than a batter-based pancake. The shredded potato gives it a crispable surface while the egg helps it hold together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 9g protein, 32g carbs, 5g fat.

Most of the carbohydrates come from the potato, with a little more from the breadcrumbs; the egg provides most of the protein, while its fat contributes to the dish's fat content. To make the plate more substantial and varied, serve it with a side of vegetables or salad.

Why shred the potato finely?

Fine shreds spread more evenly across the tawa and cook through while the pancake firms. Keep the pieces fairly consistent so they have a similar chance of browning.

Getting the mixture to hold

Egg: it binds the potato and other additions as the mixture cooks. Mix until the seasonings and onion are distributed throughout.

Breadcrumbs: the small amount is part of the mixture and helps give it body. Avoid adding extra ingredients that could change the balance of the recipe.

Cook gently, then check

Low heat: cooking the covered pancake gently gives the potato time to soften while the base browns. The method does not specify a cooking time, so use the browned underside and firm texture as your cues.

Flipping: wait until the pancake is firm enough to turn. If it still breaks apart, give the first side more time to set.

The finish matters

Chaat masala adds a tangy, savoury seasoning at the end, while the lemon wedge gives you a fresh squeeze just before eating. Add the onion slices when serving to keep their crisp texture.

Cutting the pancake into wedges makes it easy to serve as a meal or share as a snack.

What to serve with it

The recipe pairs the pancake with onion slices and lemon, which provide a crisp, bright contrast to the browned potato. Serve those accompaniments alongside rather than cooking them into the pancake.

Recipe notes & tips

• Cut the potato into cubes small enough for your mini food processor to shred evenly.
• Spread the mixture to a consistent thickness so it cooks more evenly.
• Keep the tawa at low heat while the pancake cooks covered.
• Wait for a browned base and a firm texture before attempting to flip.
• Season with chaat masala at the end and serve the lemon wedge alongside.

Variations

• Adjust the chilli: Use less green chilli for a milder pancake.
• Add fresh herbs: Swap the dried basil for a different herb if you prefer.
• Change the topping: Serve with extra onion slices for more crunch.
• Brighten each wedge: Squeeze lemon over the pancake just before eating.

Common mistakes to avoid

• Shreds too coarse: Finely shred the potato so the mixture spreads and cooks more evenly.
• Uneven thickness: Spread the mixture evenly across the tawa to avoid thin, over-browned edges.
• Flipping too soon: Wait until the base is browned and the pancake feels firm enough to turn.
• Heat too high: Keep the flame low so the outside does not brown before the potato cooks through.
• Skipping the cover: Cover the tawa while the first side cooks, as directed, to help the pancake firm.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a pan over a low heat until hot, turning once if needed; the surface may be less crisp than when freshly cooked.

Frequently asked questions