Sindhi Potato Pancake
Crispy on the outside, soft and fluffy on the inside, these golden potato pancakes are a beloved Sindhi breakfast and snack. Seasoned with fresh green chilies, aromatic cumin, and bright cilantro, they come together with just a handful of pantry staples. Serve them hot with mint chutney or a simple yogurt dip for a comforting meal that tastes like home.
For 8 servings
- boil · ~20 min
Boil the potatoes until fork-tender.
Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until easily pierced with a knife, about 15-20 minutes. Drain and let cool just enough to handle, then peel off the skins.
TIPStart potatoes in cold water so they cook evenly. Overboiling makes them watery, so drain as soon as they are tender. - mix · ~5 min
Mash the potatoes and mix the dough.
In a large mixing bowl, mash the peeled potatoes until smooth with no lumps. Add chopped onion, green chili, grated ginger, coriander leaves, cumin seeds, red chili powder, dry mango powder, salt, and rice flour. Mix well with your hands until everything is evenly combined and the mixture holds together when pressed.
TIPMash potatoes while still warm for the smoothest texture. Do not use a food processor or the mixture will become gluey. - prep · ~4 min
Shape the pancakes.
Divide the potato mixture into 8 equal portions. Roll each into a ball, then flatten gently between your palms into a round patty about 0.5 cm thick. Place formed pancakes on a plate and keep aside.
TIPIf the mixture feels sticky, lightly oil your palms. Thinner pancakes crisp up better, but do not make them too thin or they will break. - fry · ~10 min
Shallow fry the pancakes until golden.
Heat 2 tablespoons of oil in a skillet over medium heat. Place 4 pancakes in the pan and fry for 3-4 minutes per side until deep golden brown and crisp. Press down very lightly with the spatula. Transfer to a paper towel-lined plate. Add the remaining 2 tablespoons of oil and fry the remaining 4 pancakes.
TIPDo not crowd the pan — cook in two batches for even browning. Medium heat ensures the outside crisps without the inside staying cold. - serve
Serve hot with chutney or yogurt.
Arrange the hot potato pancakes on a serving plate. Serve immediately with mint chutney, tamarind chutney, or plain yogurt on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use waxy potatoes like Yukon Gold for a fluffier interior and less water absorption.
- 2Drain boiled potatoes well and let them steam dry for a minute to remove excess moisture.
- 3Rice flour is key for crispness; do not skip it or substitute with wheat flour.
- 4Shape the patties evenly thick (about 0.5 cm) so they cook through without burning.
- 5Cook on medium heat; high heat will burn the outside while leaving the center raw.
- 6Shallow-fry in two batches to maintain oil temperature and achieve even browning.
- 7Serve immediately — these pancakes lose their crunch quickly as they cool.
Adapt it for your goals.
Gluten-free
This recipe is naturally gluten-free as written (rice flour is used). Perfect for those avoiding wheat.
high proteinHigh-protein
Add 1/4 cup of boiled, mashed chickpeas or crumbled paneer to the potato mixture for extra protein and a heartier texture.
low oilLow-oil
Brush the pancakes lightly with oil and air-fry at 180°C (350°F) for 10-12 minutes, flipping halfway, to reduce fat while keeping them crisp.
veganVegan
The recipe is already vegan as written — no dairy or eggs. Serve with a vegan chutney or coconut yogurt.
spice swapSpice-swap
Replace red chili powder and green chilies with 1 teaspoon of garam masala for a warmer, less spicy flavor profile.
Why this is on our healthy list.
Rich in Complex Carbs
Potatoes provide sustained energy from slow-digesting carbohydrates, making these pancakes a satisfying breakfast or snack.
Natural Anti-Inflammatory Spices
Ginger and cumin seeds contain bioactive compounds that may help reduce inflammation and aid digestion.
Source of Vitamin C
Potatoes and fresh cilantro contribute vitamin C, supporting immune health and collagen production.
Gluten-Free and Easily Digestible
Rice flour and potatoes make this dish suitable for gluten-sensitive individuals and gentle on the stomach.
Frequently asked questions
Sogginess usually comes from undercooked or overboiled potatoes that retained too much water. Be sure to boil potatoes whole and drain them well before mashing.
