Indian potato pancakes

Indian potato pancakes

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(2 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4

Try something new with a savoury pancake filling of green lentils and potatoes with chilli and ginger that's ideal for Shrove Tuesday or midweek dining.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal490
  • fat29g
  • saturates7g
  • carbs43g
  • sugars5g
  • fibre4g
  • protein12g
  • salt0.8g


  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallots, finely chopped
  • 1 tsp mustard seeds
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 green chilli, deseeded and chopped into small pieces
  • 1 tsp finely grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, crushed
  • 300g potatoes, chopped into small chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 400g can green lentils, drained



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 4 pre-made pancakes
  • 80g bag baby spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • mango chutney, to serve (optional)
  • natural yogurt, to serve (optional)


  1. Heat the oil in a large pan over a low heat. Add the shallots, mustard seeds, turmeric, chilli, ginger and garlic, and cook gently until the shallots are soft. Add the potatoes and continue to cook slowly for 15-20 mins, stirring occasionally, until the potatoes are soft.

  2. Stir through the lentils, season and continue to cook for another 2-3 mins to warm them through. Pile a quarter of the mixture into each pancake and fold the sides in to make a triangle. Pop the spinach in the pan while it’s still hot, just to wilt it, and serve on the side, with mango chutney and yogurt, if you like.

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Comments, questions and tips

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5th Mar, 2019
Extra ginger, garlic, chili, turmeric and mustard seeds and a diced red pepper at the start made it all a bit spicier and interesting. Always the way with Indian food - double the flavour ingredients and you'll be getting somewhere :)
Minoo's picture
2nd Mar, 2017
This was alright. I made it to the recipe felt it could have had more spice and punch. An interesting way to have pancakes!
Frantic Flapjack
28th Apr, 2015
This was really lovely but I used wraps instead of pancakes and stirred the spinach into the hot potato mixture at the end to wilt it. Served with sausages, mango chutney and natural yogurt.
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