Potato Pancake

A Chinese version of the ever famous parantha. Make this recipe if you want to give the age-old breakfast food a quirky twist

Chase the flavors

Serves 2-3

Prep time 10 Minutes

Cooking time 10 Minutes


Potatoes - 2

Onion - 1

Egg - 1

Garlic - 3 cloves

Flour - 3/4 cup

Spring onion - 1/2 bunch

Baking powder - 1 tsp

Soy sauce - 60 ml

Honey - 1 tsp

Ginger - 1 knot

Coriander - For garnish

Jalapeno - 4-5

Butter - 1 knob


1) In a bowl, grate potatoes and onion

2) Add chopped garlic, one egg, and seasoning in a bowl

3) Add flour and mix thoroughly to make a thick batter

4) Spoon in the baking powder and mix it through

5) For the sauce, mix soy sauce, honey, chopped spring onion, chopped ginger, chopped coriander, jalapeño, and one small sliced onion in a bowl

6) In a Meyer Safecook fry pan, melt butter and add in the potato batter

7) Let it cook on a slow heat till you get a brown crust

8) Flip it and repeat on the other side as well

9) Cut into triangles and serve with the dipping sauce

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