Indian Pancakes

Indian Pancakes

Indian Pancakes



Total time



Indian Pancakes turn a traditional comfort food into an exotic and delicious meal with just a few simple tweaks.

They are a snap to make and lots of fun to eat, and quite versatile. They are not just a part of our Chanukkah Latkas/Fritters Repertoire; We whip them out anytime.  They are very easy to make the Vegan and/or the gluten-free way.

Indian Pancakes are substantial enough to be a significant part of a main course.

The types and amounts of spices and fillings suggested are totally flexible, just as long as you leave the curry in. Frozen chopped spinach, kale, frozen diced zucchini, red pepper, mushroom, diced tomatoes etc… are all good: Frozen vegetables are a great choice and a great time saver.
No problem making Indian Pancakes in advance, even freezing them, and reheating them.


  • BASIC BATTER: 1 1/2 cups flour, any flour including Gluten-Free

  • 1 cup milk or dairy-free milk, low-fat OK

  • 1 egg

  • (Vegan: 1 tablespoon flax meal mixed with 3 tablespoons warm water)

  • 2 tablespoons olive oil

  • Salt to taste

  • Pepper to taste

  • 1 teaspoon baking powder

  • 1 tablespoon curry

  • 1 teaspoon cumin

  • FILLING: 4 scallions, sliced very thin

  • 1 medium carrot, grated fine

  • 1/4 cup frozen corn kernels

  • 1/4 cup frozen peas

  • 3-4 tablespoons minced cilantro leaves or other fresh herb

  • Vegetable oil for frying


  • Mix all the pancake ingredients in a blender or food processor. Fold in the vegetables by hand.
  • In a large skillet, heat enough vegetable oil to come up about 9mm. When the skillet is really hot, set the flame on medium high, and add the mixture in small mounds, trying to fit 2 to 3 pancakes in the skillet.
  • Cook about 1 minute on each side.
  • Transfer the pancakes to a platter lined with paper towels to absorb excess oil.
  • Serve the Indian Pancakes hot, alone or with plain yogurt, chutney or raita. To reheat, warm covered in one layer in a 300°F oven for about 10 minutes (a little longer if they were frozen).


  • Variations:

    Corn muffins: Grease a muffin pan and place in the oven while you prepare the batter. Proceed exactly as above. Bake 20 to 35 minutes.

    Cheddar dill corn bread or muffins: No sugar. Throw in ½ cup minced dill and 1 cup grated cheddar.

    Smoked salmon corn bread or muffins: No sugar and no salt. Throw in ½ cup shredded smoked salmon.

    Tex-Mex corn bread or muffins: No sugar and no salt. Throw in 1 cup frozen corn kernels and add 1 cup grated Cheddar or Kashkaval, minced onion, 3–4 tablespoons chopped cilantro, 1 tablespoon cumin, 1–2 tablespoons bottled hot sauce.

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