Kale and Red Potato Fritters or pancakes
Kale and Red Potato Fritters or pancakes is a vegan and gluten-free side or breakfast recipe for any day. Made using protein rich gram flour, these fritters are eggless and are dairy-free too.
Servings: 10 medium size
Ingredients
- 1 Cup Gram flour
- 1 cup Kale Chopped
- 2 Red Potatoes medium size , Grated (Any type of potato will work)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- 2-3 Green Chilli chopped finely
- ¼ teaspoon asafoetida powder **Please see notes for gluten-free
- Salt to taste
- Water as required.
- teaspoon Oil - more would be required to shallow fry
Instructions
- Rinse and chop the 1 cup chopped kale. leaves.
- Peel and grate 2 Red Potatoes.
- In a bowl, sift in the 1 Cup Gram flour.
- Add in the 1 teaspoon Cumin Seeds, 1 teaspoon Red chili powder, ½ teaspoon Turmeric powder, 2-3 Green Chilli and Salt.
- Give it a quick mix.
- Add the chopped kale and grated potatoes.
- Slowly add Waterand make a smooth and thick batter.
- Water should not be very runny, but of dropping consistency.
- Heat a heavy bottom pan to medium hot.
- Add or grease it with teaspoon Oil.
- Add around 2 tablespoons of batter and spread it to 3–4-inch diameter.
- Cook it on a medium stove until the fritters start releasing the edges.
- Once done from the bottom flip and cook on the other side.
- Cook until they are golden brown.
- Enjoy.
Notes
- Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
- Measurements are a rough guide. One can change as per their liking.
- Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free. Gluten-intolerant’s can either skip completely or opt for Gluten Free Asafoetida (Hing)