Name: Potato pancakes (alu paratha) with Salad and Chutney recipe by usha balagopal at BetterButter
Cook time: 35 min
Total time: 35 min
Yield: 3
Ingredients: Potatoes boiled peeled & mashed with 1 tbsp of butter; 1 & 1/2 cup all purpose Flour; 1/4 tsp. Chilly powder Cumin powder Pepper & Garam masala; 1 tbsp. Coriander leaves chopped; 1/4 cup clarified Butter; For the chutney:; Tamarind 50 gms; Dates 100 gms; 1/2 cup grated Jaggery; 1/4 tsp Chilly powder & Cumin powder; For the salad:; 1 Cabbage thinly sliced; 1/2 cup Carrot cut into strips; 1/4 cup spring Onion chopped; 1/4 tsp. Ginger and garlic grated; 1 tsp. Chilly flakes Soya sauce Sugar & Salt; 1 tbsp Vinegar; 1 tbsp. Olive oil

ABOUT Potato pancakes (alu paratha) with Salad and Chutney RECIPE

'Paratha' with a difference. It's between a tikka and a pancake b'cos there is more mashed potato than flour.

Ingredients Serving: 3

Potatoes boiled peeled & mashed with 1 tbsp of butter
1 & 1/2 cup all purpose Flour
1/4 tsp. Chilly powder Cumin powder Pepper & Garam masala
1 tbsp. Coriander leaves chopped
1/4 cup clarified Butter
For the chutney:
Tamarind 50 gms
Dates 100 gms
1/2 cup grated Jaggery
1/4 tsp Chilly powder & Cumin powder
For the salad:
1 Cabbage thinly sliced
1/2 cup Carrot cut into strips
1/4 cup spring Onion chopped
1/4 tsp. Ginger and garlic grated
1 tsp. Chilly flakes Soya sauce Sugar & Salt
1 tbsp Vinegar
1 tbsp. Olive oil

Instructions

Make soft dough by adding all the spices to mashed potato. Add flour if required.
As the dough is soft and crumbly to handle, we will keep the parathas small. Roast by brushing clarified butter. Serve hot with salad and chutney.
To make salad, toss the cut vegetables with the ingredients mentioned under ‘Salad’. Leave this in the fridge to chill. Serve chilled.
To make chutney, pit the dates and soak them in hot water along with tamarind for at least 2 hours.
Using a sieve, strain the liquid and grind the pulp. Mix this pulp to the strained liquid along with jaggery.
Heat until jaggery dissolves completely. Strain again and boil till it reaches the desired consistency.
Stir in the spices and salt. Bottle up upon cooling. You can store this chutney in the fridge for 3-4 months. Serve this with salad.

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