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Potatoes Wrapped in Crispy Rice Pancake Recipe

Potatoes Wrapped in Crispy Rice Pancake
How to make Potatoes Wrapped in Crispy Rice Pancake

About Potatoes Wrapped in Crispy Rice Pancake Recipe: Stunning flavors added to potatoes that are grilled on the charcoal, and then encased in a pancake full of flavor. It's chatpatta, it's snacky and different!

  • Total Cook Time1 hr
  • Prep Time 15 mins
  • Cook Time 45 mins
  • Recipe Servings5
  • Medium

Ingredients of Potatoes Wrapped in Crispy Rice Pancake

  • For the potato filling:
  • 5-6 Potatoes
  • 100 Gram Fresh cream
  • 2 Tbsp Cream cheese
  • 1 Tbsp Green chilli paste
  • 1 tsp Green cardamom powder
  • 1 tsp White pepper powder
  • 2 Lemons (juiced)
  • 1 Tbsp Ginger paste
  • 1 Tbsp Garlic paste
  • 100 Gram Kasoori methi
  • 1/4 Bunch Fresh mint (for garnish)
  • 2 Cucumbers (for garnish)
  • 2 Tomatoes (for garnish)
  • To taste Salt
  • For the pancake:
  • 100 Gram Urad dal (white-dhuli), soaked
  • 200 Gram Rice flour
  • 100 Gram Cornflour
  • 100 Gram Maida
  • 1/4 tsp Fenugreek seed powder
  • 200 Gram Desi ghee
  • To taste Salt
  • 3 Eggs

How to Make Potatoes Wrapped in Crispy Rice Pancake

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Prepare the potatoes:

Boil the potatoes and peel them.
Add fresh cream, green chilli paste, green cardamom powder, cream cheese, white pepper powder, ginger paste, garlic paste, lemon juice, kasoori methi.
Marinate potatoes in mixture.
Put on skewer and cook on charcoal.

Prepare the pancake:

Grind soaked dal.
Mix and beat egg, rice flour, cornflour, maida and methi seed powder into dal paste.
Add little water until batter is thin.
Put non-stick pan on flame and add ghee. Pour half a ladle of batter and spread onto hot pan.
Cook on high flame. Keep aside.
Wrap in pancake and heat on tawa to give brown colour.
Garnish with cucumber, mint and tomato.

Recipe Notes

Urad ki dal (dhuli - white) should be soaked 1 hour before cooking.
Charcoal or grill should be ready 1/2 hour before cooking the potatoes.

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