Fast Guide to Preparing Perfect Potato veggies pancake with coconut chutney & tomato sauce

Hoping to eat Potato veggies pancake with coconut chutney & tomato sauce a 5-star restaurant's, but for some reasons are not able to go to restaurants. This site is going to help you with helpful instructions on preparing a Potato veggies pancake with coconut chutney & tomato sauce like a famous chef made.

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To prepare an extraordinary Potato veggies pancake with coconut chutney & tomato sauce, below are the ingridients needed:

1. Get 1 cup of Wheat flour.
2. Prepare 1/2 cup of semolina.
3. Provide 4 of Peeled & grated potatoes.
4. You need 1 of big onion chopped.
5. Take 2 of carrot grated.
6. Take 2 of green chilli chopped.
7. Take 2 tbsp of curry leaves handful powder.
8. Provide 1 tsp of garam masala.
9. Get 1 tsp of cumin powder.
10. Provide 1/2 tsp of dry mango powder.
11. Prepare 1 tsp of Red chilli powder.
12. Use to taste of Salt.
13. Get as required of Water.

After preparing the materials, next you are good to make your appetizing Potato veggies pancake with coconut chutney & tomato sauce by following the instructions below:

1. Firstly, grate 4 raw potatoes, carrot from big side of grater. Cut and finely chopped onion, green chilli and handful roasted curry leaves powder. Add salt in grated raw potatoes, mix well and keep aside for 5 minutes. After 5 minutes squeeze out the water..
2. Add 1 cup of wheat flour, 1/2 cup of semolina, 1 tsp garam masala, 1 tsp Cumin powder, 1/2 tsp dry mango powder, 1 tsp Red chilli powder, Squeezed potato, grated carrot, onion, curry leaves powder, green chilli, adjust salt as needed in a big bowl.knead like a dough with hands. check the binding and adjust with little water..
3. Grease pan with oil. Take 1 big spoon of mixture and spread it. Pour some oil on the sides..
4. Cook till crisp from the downside, flip and move it to the sides..
5. Now, Potato veggie pancake is ready. Serve with coconut chutney and tomato sauce..

Packed with eggs, potatoes, veggies, sausage AND bacon it is truly a full breakfast in one dish. The overnight cooking method makes this a winner in my house! Once your family is convinced that potato pancakes are wonderful (you might skip anything green on the first attempt if you have Gordon, I prefer coconut oil for frying because it holds up really well under high heat, but butter is a simple choice as. Our hearty potato pancake topped with chard and a runny egg makes the perfect healthy brunch for two. Our vegetarian spiced sweet potato filling is complemented with cooling coconut and coriander yogurt.

Recipe : Potato veggies pancake with coconut chutney & tomato sauce

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Simple tips to make Potato veggies pancake with coconut chutney & tomato sauce

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