This Indian Carrot Pea Pancake with Curry Yogurt Sauce is an exotic twist to the traditional potato pancake, or latke. You can enjoy it as a side dish or make if the star of your meal. Enjoy!
Indian Carrot Pea Pancake with Curry Yogurt Sauce
Prep time
Cook time
Total time
Author: Chef Eli
Ingredients
- For the Pancakes:
- 2 lbs matchstick carrots (Note: you can also grate 2 lbs of carrots, however, it's easier to use the pre-cut matchstick variety)
- 1 bag frozen peas, thawed
- 1 large white onion, thinly sliced
- 4 eggs
- ⅔ cup flour
- 1 tbsp curry powder
- Salt and Pepper to taste
- Vegetable oil for frying
- For the yogurt sauce:
- 1 cup Greek yogurt
- ½ cup sour cream
- 1 tsp curry powder
- 1 tsp salt
Instructions
- Add the carrots, peas, onion, eggs, flour, curry powder, salt, and pepper into a large bowl. Stir until everything evenly combined.
- Pour about 1" of vegetable oil into a large frying pan on medium-high heat. When the oil begins to bubble slightly, pour heaping spoonfuls of the batter into the hot oil, leaving approximately an inch between each pancake.
- Pancakes should cook for 2-3 minutes on each side.
- When done, remove and place pancakes onto a plate lined with paper towels and season with more salt.
- Continue this process until you run out of batter.
- In a small bowl, whisk together Greek yogurt, sour cream, curry, and salt. Chill and serve with the pancakes.
- Enjoy!
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Namaste!