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The idea of Potato Lacchaa Pancake is of a unique Indian vegetarian recipe that fuses pancake and lacchha paratha. This recipe is not to be confused with that of Aloo Paratha, as this is distinctively prepared with grated potatoes and your favorite veggies being pan fried in a little bit of oil. The grated potato gives it the “lacchha” effect or the spiraling pattern, and the pan frying, gives it the coveted crispiness. This simple and easy to make veg snack recipe can ideally be an awesome breakfast food that’s healthy and wholesome.
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There are many types of parathas in Indian cuisine, and lacchaa paratha happens to be one of the popular ones. It‘s distinct feature is the layer by layer formation, created by spiraling the dough. A similar effect could be achieved with this Potato Panckake. This is the reason why I am not using boiled potatoes, purposely, so as to achieve the lacchaa effect at its best. Because boiled potatoes will get mashed in the grating stage itself, while the raw potato will better hold the layered formation in a way, and when fried the crisp tends to stay longer than done with boiled potato.
Whenever it comes to the consummation of potatoes, there is always a question of health. But contrary to popular belief, potatoes are really healthy vegetables that pack in essential nutrients like fiber, potassium and lots of antioxidants that help reduce stress at large. This recipe is certainly not ideal for diabetic patients, or even those diagnosed with a high risk of acquiring the disease. Whatsoever, if served to generally people, this is as healthy as a normal aloo paratha.
Be generous with the oil, and add more from the sides, if the pancake soaks it up. Cook on a medium flame, with occasional pressing of the spatula. Remember that you are cooking raw potatoes, so give it some time to cook till the inside evenly.
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I am adding a little bit of ajwain (carom seed) in the potato to give it a tangy aroma. Moreover, ajwain is also very good for stomach, and avoids occasions of bloating or acidity. I’m using the whole spice, if you like you may crush it.
Make this lovable and simple vegetarian snack at home, and enjoy with loved ones. Serve with some dhania chutney or tomato ketchup. You can check out my Potato Lacchaa Pancake recipe video online, in my Youtube Channel: Mint Recipes.
Potato Laccha Pancakes
Ingredients
- 2 big potatoes raw
- 2 tsp gram flour
- 1 cup vegetables Chopped beans, carrot, tomato, capsicum
- 1/2 tsp ginger garlic paste
- 2 pieces green chilly chopped
- Salt to taste
- ¾ tsp carom seed
- 1/3 tsp turmeric powder
- ½ tsp Red chilly powder
- coriander leaves Freshly chopped
- Oil for shallow frying
Instructions
- Wash, peel and grate potatoes.
- Add all the ingredients except oil and vegetables.
- Mix it until well combined. Do not add water as potato will release some water after adding salt.
- Heat a non- stick pan on a high flame when it becomes hot reduces the flame on medium.
- Pour a spoonful batter evenly in a clock wise and drizzle little oil all around the edges.
- Spread the vegetable mixture on top and pour some oil on it.
- Slightly press the vegetables with the spatula so that it gets stick to the pancakes.
- After 2 minutes flip it over, drizzle some oil and cook from another side.
- Cook on medium flame till it becomes brown and crisp.
- Repeat the same process with the remaining batter.
- Serve hot with green chutney or tomato ketchup.
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Notes
Heat the pan before pouring the batter. If you put batter on non-heated pan it will get stick to the pan.
Nutrition
How to make Potato Laccha Pancakes:
- Wash, peel and grate potatoes.
- Add all the ingredients except oil and vegetables.
- Mix it until well combined. Do not add water as potato will release some water after adding salt.
- Heat a non- stick pan on a high flame when it becomes hot reduces the flame on medium.
- Pour a spoonful batter evenly in a clock wise and drizzle little oil all around the edges.
- Spread the vegetable mixture on top and pour some oil on it.
- Slightly press the vegetables with the spatula so that it gets stick to the pancakes.
- After 2 minutes flip it over, drizzle some oil and cook from another side.
- Cook on medium flame till it becomes brown and crisp.
- Repeat the same process with the remaining batter. In the same way you can make 2 small pancakes.
- Serve hot with green chutney or tomato ketchup.
Note:
- Add chopped vegetables as per your choice.
- Heat the pan before pouring the batter. If you put batter on non-heated pan it will get stick to the pan.
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Mints Recipes is founded by Reshu Drolia 
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