Potato Cake recipe | How to make potato cake | Aloo Dhokla Recipe | Breakfast

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess while buttermilk is a cost-effective alternative.

semolina

💰Cheaper: all-purpose flour

All-purpose flour is a more accessible option for those without semolina.

curry leaves

💰Cheaper: bay leaves

Bay leaves can be used in place of curry leaves for a different flavor profile.

ginger

💰Cheaper: ginger powder

Ginger powder can be a more convenient option.

Chop 3 medium-sized potatoes.

Add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, salt to taste, and 1/4 teaspoon baking soda to the chopped potatoes.

Add 1 tablespoon ginger paste and 4 tablespoons yogurt to the mixture.

Pour in 1/2 cup water to make a smooth batter.

Mix in 1 cup semolina gradually until well combined.

Cover the mixture and let it rest for 15 minutes.

After 15 minutes, stir the mixture again to ensure it's well mixed.

Grease a cake tin with oil or butter.

Pour the potato batter into the greased cake tin.

In a separate container, add 4 glasses of water and bring it to a boil on high flame, covering the container to speed up the boiling process.

Once the water is boiling, place the cake tin inside the container. If you don't have a stand, you can place an inverted bowl to keep the cake tin above the water.

Cover the container and steam for 5 minutes on medium flame.

After 5 minutes, turn off the gas and let it cool down. The cake will set as it cools.

Once cooled, demold the cake and cut it into pieces, preferably in triangle shapes.

Heat 1-2 tablespoons of oil in a pan for frying.

Add chopped green chilies to the hot oil and sauté briefly.

Place the potato cake pieces in the pan and fry on low to medium flame until golden brown.

Serve the fried potato cakes hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens