Name: Crispy Eggless Potato Pancakes: A Delicious Indian Twist
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Ingredients: 2 medium Potatoes; 2 Tbsp Tapioca Flour; 1 1/2 tsp Salt (or to taste); 1/2 tsp Pepper (black, ground); 1/2 tsp Chili Flakes; 1/2 tsp Herbs (mixed); 1 Tbsp Vegetable Oil

Crispy Eggless Potato Pancakes: A Delicious Indian Twist

Tanu Nigam

UpdatedJuly, 2025

1 hour 20 minutes

1051 reads

4.25 from 4 votes

Indian

About Crispy Eggless Potato Pancakes: A Delicious Indian Twist

Craving crispy, flavorful pancakes with an Indian twist? These eggless potato pancakes deliver a delightful crunch and satisfying warmth, perfect for any time of day.

We're talking grated potatoes mingling with aromatic herbs and spices, all bound together with tapioca flour for that irresistible crispiness. Imagine these golden delights for breakfast, brunch, or a quick, savory snack.

Simple to make and bursting with flavor, these pancakes are guaranteed to be a crowd-pleaser. Get ready for a taste sensation!

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Recipe Time & More

Prep40

Cook40

Total1 20

Calories100 kcal

Serves

Served AsBreakfast Brunch Snacks

Recipe TasteSalty Spicy

Ingredients

Potatoes

▢ 2 medium Potatoes

For Cooking

▢ 1 Tbsp Vegetable Oil

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Instructions

Peel and grate the potatoes into a bowl of cold water. Soaking the potatoes helps release excess starch, resulting in crispier pancakes.
After 30 minutes, drain the potatoes in a colander. Rinse the grated potatoes under cold running water to remove any remaining starch.
Press the potatoes firmly in the colander to remove as much water as possible. Excess water can make the pancakes soggy.
Transfer the drained potatoes to a mixing bowl. Add the tapioca flour, salt, black pepper, chili flakes, and mixed herbs.
Mix the ingredients thoroughly until the potatoes are evenly coated.
Heat the vegetable oil in a large skillet over medium heat. The oil should shimmer when ready.
Form small patties with the potato mixture using your hands. Gently flatten each patty.
Place the potato pancakes in the hot skillet. Cook for 7-8 minutes per side, or until golden brown and crispy. Lower the heat if the pancakes brown too quickly.
Serve the crispy potato pancakes hot with your favorite toppings, such as sour cream or chutney.

Recipe Notes

Good To Know

This recipe can be adapted for fasting/upvas by using dried mint leaves and cumin powder instead of mixed herbs.
Parmesan cheese can be added for extra flavor.
If tapioca flour isn't available, you can make it at home: Wash tapioca pearls and immediately dry them in the sun. Grind the dried pearls 2-3 times until a fine powder forms.
New potatoes are recommended for faster cooking and better flavor.

Expert Tips

For extra crispy pancakes, remove excess moisture from the grated potatoes by spreading them on a clean towel and squeezing gently before mixing with other ingredients.
Customize the spice level by substituting chili flakes with finely chopped green onions or fresh coriander for a milder flavor.
These pancakes can be prepared ahead of time. Shape them and refrigerate on a parchment-lined tray for up to 8 hours. Pan-fry directly from the fridge when ready to serve.