0 from 0 votes
Easy Vegan Latkes (Potato Pancakes)- Gluten Free!
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 7 pancakes
Calories: 176 kcal
Course:
Appetizer
Cuisine:
American , International
Ingredients
- 2 large potatoes grated fresh and raw
- 2 tablespoon besan (gram flour) adjust quantity as
- 4 tablespoon sesame oil
- 1.5 teaspoon fenugreek leaves (fresh or dried) I have used dried - kasoori methi
- 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!
Cup of Yum
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.