Lentil pancakes with potatoes
4 servings
40 minutes
Lentil flatbreads with potatoes are a traditional Indian dish inspired by street food. Their base is a fragrant dough made from rice and lentils that becomes crispy on the outside and soft on the inside after frying. The filling of spiced potatoes with ginger, cumin, and mustard gives the flatbreads a rich flavor with a hint of heat. These flatbreads pair perfectly with spicy chutneys or cooling yogurt, creating a harmony of flavors. In India, they are often served for breakfast or as a snack; they are great for cozy home evenings or friendly gatherings. Easy to prepare and rich in flavors, they provide a sense of warmth and comfort while showcasing the richness of Indian culinary traditions.
1
Rinse the rice and lentils well and soak them separately in bowls overnight. The next day, drain the water, dry the rice and lentils, then grind them in a blender, adding a little water. It should result in a homogeneous semi-liquid mass.
- Rice: 1 glass
- Green lentils: 100 g
2
Mix rice and lentil paste, add pepper, sugar, and salt. Cover with a lid and let it sit for 1-2 hours.
- Red chili pepper: 2 pieces
- Sugar: 0.5 teaspoon
- Salt: to taste
3
Before baking, whisk the dough; it should be quite liquid (add more water if necessary).
4
Heat the pan and grease it with melted butter. For each pancake, pour 4 tablespoons of batter into the pan, quickly spreading it evenly across the surface, starting from the center.
- Clarified butter (ghee): 8 tablespoons
5
Bake for 2-3 minutes, then flip to the other side and fry for 1 minute. The pancake should be golden, but the second side should be less browned. Stack the finished flatbreads on a plate, covering them with a napkin.
6
For the filling, boil the potatoes unpeeled, then cool, peel, and mash with a fork until smooth.
- Potato: 6 pieces
7
Peel the ginger and grate it on a fine grater.
- Grated ginger root: 3 teaspoons
8
Cut the pepper lengthwise, remove the seeds, and chop the flesh.
- Red chili pepper: 2 pieces
9
Heat 1 tsp of oil in a pan and fry cumin and mustard seeds. When the seeds start to crackle, add ginger and pepper and stir.
- Clarified butter (ghee): 8 tablespoons
- Cumin seeds: 2 teaspoons
- Mustard seeds: 2 teaspoons
- Grated ginger root: 3 teaspoons
- Red chili pepper: 2 pieces
10
Fry for 1 minute, then add potatoes, turmeric, and salt. Stir-fry for another 2-3 minutes, then remove from heat.
- Potato: 6 pieces
- Turmeric: 0.5 teaspoon
- Salt: to taste
11
Place filling on each flatbread, fold it in half, and lightly fry on both sides in oil.
- Clarified butter (ghee): 8 tablespoons
