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Crispy on the outside, soft on the inside, these savory potato pancakes are a beloved Sindhi snack. Made with mashed potatoes, bread, and simple spices, they're perfect with a side of green chutney.
Prepare the Potato and Bread Base
Create the Pancake Mixture
Shape the Patties
This recipe goes great with these complete meals
Crispy on the outside, soft on the inside, these savory potato pancakes are a beloved Sindhi snack. Made with mashed potatoes, bread, and simple spices, they're perfect with a side of green chutney.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 225.35 calories per serving with 6.08g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or brunch.
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Shallow Fry the Pancakes
Drain and Serve
Add 1/4 cup of finely chopped or grated vegetables like carrots, peas, or bell peppers to the potato mixture for added nutrition and texture.
For a more robust flavor, add 1/2 teaspoon of garam masala and 1/2 teaspoon of roasted cumin powder to the spice mix.
Replace the bread slices with 1/2 cup of soaked and drained poha (flattened rice) or use 1/4 cup of rice flour as a binder.
Place a small cube of mozzarella or processed cheese in the center of each patty before sealing and flattening for a gooey, melted surprise.
Potatoes are a rich source of complex carbohydrates, which provide a steady release of energy to keep you active throughout the day.
Ingredients like ginger and coriander are traditionally known for their digestive properties, helping to soothe the stomach and improve gut health.
The spices used, such as turmeric and red chili powder, contain powerful antioxidants that help protect the body against cellular damage from free radicals.
Sindhi Potato Pancake is a source of carbohydrates for energy. As it's shallow-fried, it's a treat to be enjoyed in moderation. To make it healthier, you can use whole wheat bread, pan-fry with minimal oil, or cook it in an air fryer.
One serving, which consists of two pancakes, contains approximately 240-260 calories, depending on the amount of oil absorbed during frying.
The most common reasons are excess moisture in the potatoes or bread. Ensure your boiled potatoes are cool and dry, and squeeze the bread very firmly to remove all water. If the mixture still feels too soft, you can add a tablespoon of rice flour or cornstarch to help bind it.
Yes, absolutely! Preheat your air fryer to 190°C (375°F). Brush or spray the patties with a little oil and place them in the basket in a single layer. Air fry for 12-15 minutes, flipping halfway through, until golden and crisp.
Yes. Simply substitute the regular bread with certified gluten-free bread slices. Alternatively, you can use 1/2 cup of soaked and drained poha (flattened rice) as an excellent gluten-free binder.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat and restore crispiness, warm them on a skillet over low heat or in an air fryer for a few minutes.
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