Best Potato Pancakes With Chick Pea Flour Cilantro And Cumin Recipes

MARTHA'S FAVORITE POTATO PANCAKES

Steps:

• Grate potatoes in long shreds, using smooth strokes to run across the large holes of a grater into a large bowl of cold water. Set a sieve or colander over a second bowl and drain potatoes, reserving liquid.
• Set liquid aside until starch sinks to bottom of bowl, about 10 minutes. Carefully pour liquid from bowl and discard, reserving milky residue (potato starch). Transfer potatoes to bowl with potato starch.
• Add onion to the bowl, then stir in eggs, beer, flour, and 1 teaspoon salt; season with pepper.
• Preheat oven to 200°F. Line a baking sheet with paper towels; set aside. In a heavy skillet, heat 1/2 inch oil. Spoon 1/4 cup potato mixture per pancake into skillet. (Make a few at a time, being careful that they don't run into one another.)
• Fry pancakes, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to prepared baking sheet to drain and keep warm in oven while frying the rest. Serve warm with apple- sauce, sour cream, and caviar, if desired.

CHICKPEA FLOUR PANCAKES WITH CRUSHED PEAS & CILANTRO (PUDLA)

Steps:

• Cook the peas, in their frozen state, in boiling water according to the packet instructions and drain well. Lightly crush with either a fork or a potato masher.
• Sift the chickpea flour, spices and salt into a roomy bowl. Make a well and slowly trickle the water into the centre, whisking in a little of the dry mixture from the sides as you go. There must be no lumps. Lumps are bad. Grate the ginger and squeeze the resulting juice into the mixture, whisk well and stir through the peas and spring onions. Rest at room temperature for 20-30 minutes.
• Warm a frying pan over a medium-high heat and drizzle in a little oil. When hot, pour in a ladle of the mixture and cook for 2 minutes. They should be golden underneath. Drizzle the uncooked side with another dribble of oil before flipping and cooking for a further 2 minutes. Serve immediately.

POTATO PANCAKES WITH CHICK-PEA FLOUR, CILANTRO AND CUMIN

Steps:

• Place grated potatoes and onion in large colander and drain well. Using hands, squeeze mixture to extract as much liquid as possible. Transfer mixture to large bowl. Mix in green onion and next 8 ingredients.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cumin seeds and turmeric and stir 30 seconds. Stir into potato mixture. Cover and let stand 30 minutes to allow flavors to blend.
• Preheat oven to 250°F. Heat 1 tablespoon oil in same skillet over medium heat. Add scant 3 tablespoons potato mixture to skillet for each pancake; using spatula, flatten to about 4-inch rounds. Cook until golden, about 5 minutes per side. Transfer pancakes to ovenproof dish; keep warm in oven. Repeat with remaining potato mixture, adding more oil to skillet as necessary. Serve warm.