Learn how to make crispy potato pancakes at home with simple ingredients. These golden, crunchy pancakes are perfect for tea time, evening snacks, and kids' tiffin boxes
Hello friends! Today, it's my turn to make a quick snack that is a favorite with everyone. Looking for a quick, crispy, and delicious snack to pair with your evening tea? These in my style Crispy Potato Pancakes (Aloo Pancakes) are the perfect choice! Made with grated raw potatoes, basic Indian spices, and fresh herbs, they are incredibly crispy on the outside and soft on the inside. Extremely easy to make and loved by kids and adults alike!
Check off ingredients as you gather them.
Peel the raw potatoes and grate them using a medium grater.
Wash the grated potatoes in cold water 2 to 3 times to remove excess starch. Squeeze them thoroughly using your hands or a clean kitchen cloth to remove all excess water. This step is crucial for achieving maximum crispiness.
Transfer the squeezed grated potatoes to a mixing bowl. Add all-purpose flour (or cornflour), red chili powder, turmeric powder, garam masala, salt, finely chopped green chilies, and fresh coriander leaves.
Mix everything together really well. Do not add any water, as the potatoes will release their own moisture after reacting with salt.
Take small portions of the mixture and shape them into small, flat round pancakes.
Heat oil in a flat pan over medium heat. Place the prepared potato pancakes in the pan.
Shallow fry them on medium heat until they turn golden brown and crispy on both sides, flipping gently in between.
Remove the pancakes from the pan and place them on a paper towel to absorb any excess oil.
Serve these hot and crispy potato pancakes with tomato chutney, green chutney, or fresh curd.
These Crispy Potato Pancakes are golden on the outside and soft on the inside, making them a perfect breakfast, evening snack, or tea-time treat. Washing and squeezing the grated potatoes thoroughly removes excess starch, resulting in an extra-crispy texture. Serve them fresh off the pan with green chutney, tomato ketchup, or curd for the best taste.
Always squeeze out as much water as possible from the grated potatoes before mixing the ingredients. Excess moisture can make the pancakes soft instead of crispy. For extra crunch, add a tablespoon of cornflour and cook on medium heat until both sides turn deep golden brown.
The key to extra crispy pancakes is squeezing out all the water from the grated potatoes completely. Also, shallow fry them on medium heat rather than high heat.
Yes, you can easily replace the all-purpose flour (maida) with cornflour, rice flour, or arrowroot powder to make them gluten-free.
Absolutely! You can mix some grated processed or mozzarella cheese into the potato mixture before shaping them. Kids will love it!
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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