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Potato pancakes (alu paratha) with Salad and Chutney

usha balagopal
0 minutes
Prep Time
35 minutes
Cook Time
3 People
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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.

Recipe Tags

  • Veg
  • Everyday
  • Indian
  • Frying
  • Breakfast and Brunch
  • High Fibre

Ingredients Serving: 3

  1. potatoes boiled peeled & mashed with 1 tbsp of butter
  2. 1 & 1/2 cup all purpose Flour
  3. 1/4 tsp. chilly powder Cumin powder Pepper & Garam masala
  4. 1 tbsp. coriander leaves chopped
  5. 1/4 cup clarified butter
  6. For the chutney:
  7. tamarind 50 gms
  8. dates 100 gms
  9. 1/2 cup grated jaggery
  10. 1/4 tsp chilly powder & Cumin powder
  11. For the salad:
  12. 1 cabbage thinly sliced
  13. 1/2 cup carrot cut into strips
  14. 1/4 cup spring Onion chopped
  15. 1/4 tsp. ginger and garlic grated
  16. 1 tsp. chilly flakes Soya sauce Sugar & Salt
  17. 1 tbsp vinegar
  18. 1 tbsp. olive oil


  1. Make soft dough by adding all the spices to mashed potato. Add flour if required.
  2. 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.
  3. To make salad, toss the cut vegetables with the ingredients mentioned under ‘Salad’. Leave this in the fridge to chill. Serve chilled.
  4. To make chutney, pit the dates and soak them in hot water along with tamarind for at least 2 hours.
  5. Using a sieve, strain the liquid and grind the pulp. Mix this pulp to the strained liquid along with jaggery.
  6. Heat until jaggery dissolves completely. Strain again and boil till it reaches the desired consistency.
  7. 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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Zarina Kauser
Zarina Kauser   Oct-31-2016


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