Potatoes Wrapped in Crispy Rice Pancake 

Potatoes Wrapped in Crispy Rice Pancake

Chef : Muhammad Ikram, Team Pakistan

Recipe Servings : 5

Recipe Cook Time : 45 Minutes

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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!

Ingredients

For the potato filling:

5-6 potatoes

100 grams fresh cream

2 Tbsp (get 1 small pack) cream cheese

1 Tbsp green chilli paste

1 tsp green cardamom powder

1 tsp white pepper powder

Juice of 2 lemons

1 Tbsp ginger paste

1 Tbsp garlic paste

100 grams kasoori methi

1/4 bunch fresh mint (for garnish)

2 cucumbers (for garnish)

2 tomatoes (for garnish)

Salt to taste

For the pancake:

100 grams urad dal (white-dhuli), soaked

200 grams rice flour

100 grams cornflour

100 grams maida

1/4 tsp fenugreek seed powder

200 grams desi ghee

Salt to taste

3 eggs

Please Note:

Urad ki dal (dhuli - white) to be soaked 1 hour before cooking.

Charcoal or grill should be ready 1/2 hour before cooking the potatoes.

Method

For the potatoes (aloo) : 

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.

For 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.

Key Ingredients: Potatoes, cream, cream cheese, green chillies, green cardamom, white pepper, lemon juice,ginger, garlic, dried fenugreek leaves, mint leaves,cucumber, tomato, Salt, rice flour, cornflour, flour,fenugreek seeds, clarified butter, egg,