Easy Vegan Latkes (Potato Pancakes)- Gluten Free!
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
7 pancakes
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Calories
176 kcal
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Course
Appetizer
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Cuisine
American, International
Easy Vegan Latkes (Potato Pancakes)- Gluten Free!
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A mild twist to the classic recipe for Potato Latkes or pancakes- No eggs, No dairy, and gluten-free! Perfectly crispy, made spicy with Indian spices, and slowly cooked on the stovetop using iron flat Tawa- an amazing holiday snack!
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Ingredients
- 2 large potato grated fresh and raw
- 2 tablespoon gram flour adjust quantity as, besan
- 4 tablespoon sesame oil
- 1.5 teaspoon fenugreek leaves I have used dried - kasoori methi, fresh or dried
- 1 small green chili
- 1 teaspoon amchur Amchoor
- 2 teaspoon red chili powder adjust the heat
- salt as per taste
Instructions
- Grate fresh raw potatoes and place them in a bowl. Add besan (gram flour), salt, red chili powder, raw mango powder, and kasoori methi to the grated potatoes. Mix well.
- Heat a tawa (griddle) and brush it with sesame oil. Form small patties from the potato mixture using your hand and place them on the hot tawa.
- Add sesame oil and let Fry the latkes until they are golden brown and crispy on both sides, about 2-3 minutes per side.
- Serve the hot Vegan Potato Pancakes with green chutney or cream cheese and enjoy!
Notes
- While many recipes suggest draining water after grating potatoes, I find it best to use that water and mix besan in it. This way I don't have to add any water to mix well and latkes are tender within.
- Tawa has to be hot else the pancakes might break. You may cover it with a lid for cooking faster.
- While many recipes suggest draining water after grating potatoes, I find it best to use that water and mix besan in it. This way I don't have to add any water to mix well and latkes are tender within.
- Tawa has to be hot else the pancakes might break. You may cover it with a lid for cooking faster.
- The batter will be a bit runny as potatoes leave water after grating and that is totally fine.
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