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! Potatoes are my daughter’s all-time favorite in curries- sweet potato pan-fried, bathua aloo, snacks- potato pakora air-fried, potato salad, and this humble root vegetable finds its way into almost everything I cook:) These Potato Latkes are made using raw potatoes, grating them, adding besan (gram flour), salt, dried fenugreek leaves (kasoori methi), red chili powder, dry mango powder, and fresh green chilies. They were a super hit in the family. While you can bake them, I have used stovetop method and iron tawa works amazingly well to make them crispy. Team these vegan and gluten-free potato pancakes with cream cheese or green chutney or have them as is!
Ingredients
See Recipe card for the exact ratio of the ingredients.
Potato- any good variety of potatoes work well. Indian Spices- red chili powder, dried fenugreek leaves, fresh green chilies, amchur powder. Besan- for binding the potatoes. You may use arrowroot flour, almond powder, or corn flour as well. Sesame oil-I love the strong flavor of sesame oil. Feel free to use any cooking oil of your choice.
How To Make Vegan Potato Pancakes / Latkes (No Gluten Flour)
Step 1. Grate Potatoes
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.
Step 2. Make Potato Latkes on Tawa
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. Gently spread to make it flat as much as possible.
Step 3. Cook from both sides
Add sesame oil and let Fry the latkes until they are golden brown and crispy on both sides, about 2-3 minutes per side.
Step 4. Serve It
Serve the hot Vegan Potato Pancakes with green chutney or cream cheese and enjoy! Don’t forget to subscribe to my Weekly Newsletter for a free Recipe!
