This vibrant Masala Potato and Red Lentil Pancakes recipe is a flavorful, wholesome dish perfect for any meal of the day.
Combining protein-rich red lentils with fiber-packed potatoes and aromatic Indian spices, it offers a balanced plant-based meal that supports digestive health and sustained energy.
The inclusion of turmeric and garam masala adds anti-inflammatory and antioxidant benefits, while the optional homemade cashew cream provides a luscious, healthy fat boost without saturated fats.
These pancakes are naturally gluten-free, low in saturated fat, and rich in complex carbohydrates, making them both satisfying and nourishing.
Easy to prepare and versatile for meal prep, this recipe transforms simple ingredients into a delicious, nutrient-dense dish that’s ideal for quick weekday meals or casual gatherings.
Must-Have Tools for Perfect Results
Cast Iron Skillet
Perfect for evenly frying the masala potatoes to a crispy golden finish. Its excellent heat retention also makes it a versatile pan for searing, sautéing, and baking.
High-Speed Blender
Essential for blending soaked lentils and cashews into smooth batters and creamy sauces, ensuring silky texture and consistent flavor every time. It’s a kitchen powerhouse for smoothies, soups, and dips too.
Non-Stick Pancake Pan
Designed to create evenly cooked pancakes with minimal oil, this pan prevents sticking and makes flipping easy, ideal for delicate batters like red lentil pancakes.
Silicone Brush
A handy tool for lightly oiling pans with precision, reducing excess oil usage and promoting healthier cooking. Its heat-resistant bristles make it easy to clean and durable.
Delicious Crispy Lentil and Potato Cakes
Equipment
- 1 Cast iron skillet
- 1 High-Speed Blender
- 1 Non-Stick Pancake Pan
- 1 Silicone Brush
Ingredients
Masala Potatoes & Toppings
- 650 g raw potatoes or 500 g cooked
- 1 –2 tbsp frying oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- Salt to taste
- 8 curry leaves fresh or dry
- 1 tsp ground turmeric
- 1 tsp garam masala
- Thick vegan yogurt or sour cream store-bought or homemade
- Store-bought chutney
- Small bunch fresh coriander chopped
Red Lentil Pancakes
- 165 g red split lentils soaked overnight
- 1 tsp salt scant
- ½ tsp baking powder optional
- 1½ tbsp chickpea besan flour (optional)
- Optional spices: 1 tsp each cumin turmeric, coriander, ½ tsp chili powder
- Optional aromatics: 1 garlic clove 1 thick slice fresh ginger
- Vegetable oil for frying
Homemade Cashew Cream (Optional)
- 70 g raw cashews soaked 20 minutes in boiling water
- ½ lime zest and juice, approx. 2 tbsp
- Salt and pepper to taste
Instructions
- Cube and Boil the Potatoes: Begin by peeling your potatoes and cutting them into uniform 1.5 cm (½ inch) cubes to ensure even cooking. Place the diced potatoes in a pot of salted water and bring it to a gentle boil. Cook the potatoes until tender but still firm, about 8 minutes for starchy types like Maris Piper, then drain and let them cool completely for the best texture.
- Heat Oil and Temper Spices: Warm a cast iron skillet over medium-low heat and pour in your frying oil. Add the black mustard seeds first and wait until they start popping and crackling, releasing their distinctive aroma. Immediately add cumin seeds, curry leaves, and a pinch of salt, frying everything for a few seconds to infuse the oil with vibrant flavors.
- Fry Potatoes with Spices: Add the cooled potato cubes to the hot, spiced oil, stirring gently to coat them evenly. Continue frying the potatoes on medium heat, stirring occasionally, until they turn golden brown and develop a crispy exterior. Once browned, sprinkle turmeric, garam masala, and extra salt if needed, tossing quickly to evenly coat without burning the spices; then remove from heat.
- Prepare Lentil Batter: Drain and rinse the soaked red lentils thoroughly until the water runs clear. Transfer the lentils to a blender and add salt, baking powder, chickpea flour, and any optional spices like cumin, turmeric, coriander, and chili powder, plus garlic and ginger if using. Pour in about 300 ml of water and blend until you get a smooth, pourable batter slightly thicker than crepe batter, adjusting water as needed.
- Cook Lentil Pancakes: Preheat a non-stick pancake pan over low to medium heat and lightly brush it with vegetable oil using a silicone brush for even coverage. Pour about ¼ cup of the batter onto the pan and spread it gently into a thin, round pancake using the back of a spoon. Cook for about 3 minutes until bubbles appear and edges firm up, then carefully flip and cook the other side for 2 to 3 minutes until golden and crisp.
- Keep Pancakes Warm: Stack the cooked pancakes on a plate and keep them warm by placing them in a low-temperature oven. Repeat the cooking process with the remaining batter, brushing the pan with oil between pancakes to prevent sticking. Keeping the pancakes warm ensures they stay soft and ready to serve when you finish cooking all.
- Blend Cashew Cream (Optional): Drain the soaked cashews and place them in a blender with lime zest, lime juice, salt, pepper, and about 45 ml (3 tbsp) of water. Blend on high speed until you achieve a smooth, creamy consistency, scraping down the sides as necessary. If your blender is less powerful, double the cashew quantity for a silkier cream.
- Assemble and Serve: Place a warm red lentil pancake on a plate and spoon a generous amount of the spiced masala potatoes onto the center. Add dollops of thick vegan yogurt or the homemade cashew cream, drizzle with your favorite chutney, and sprinkle fresh chopped coriander for a vibrant finish. Fold or roll the pancake around the filling and serve immediately to enjoy the best flavor and texture.
Notes
- Use starchy potatoes like Maris Piper or Yukon Gold for best texture; waxy varieties tend to fall apart.
- Soaking red lentils overnight helps soften them and reduces cooking time for smoother pancakes.
- Baking powder in the pancake batter is optional but helps create a lighter, fluffier texture.
- Chickpea flour adds structure and makes the pancakes easier to handle; rice flour is a good alternative.
- Homemade cashew cream is optional but adds a creamy richness that balances the spices beautifully.
- If using cooked leftover potatoes, ensure they are completely cooled for optimal frying.
- Curry leaves can be fresh or dried; fresh leaves provide a more aromatic flavor.
- Pancake batter can be frozen without baking powder—add it fresh before cooking.
Chef’s Secrets for Flavorful Success
One of the key secrets to this recipe’s vibrant taste is the tempering of mustard seeds, cumin, and curry leaves in hot oil.
This process releases essential oils and infuses the dish with layers of warm, aromatic flavors that elevate the humble potatoes.
Using a cast iron skillet is another trick to achieve perfectly crisp potatoes, thanks to its excellent heat retention and even cooking.
For the pancakes, blending the lentils until completely smooth is crucial; any graininess can affect the texture.
Adjust the water gradually for a batter that’s pourable but not too thin—this ensures pancakes that cook evenly and hold together well.
Lastly, resting the cooked pancakes in a warm oven keeps them soft and ready to assemble, preventing drying out before serving.
Serving Suggestions to Elevate the Meal
This dish is wonderfully versatile and pairs beautifully with a variety of condiments.
Serve it with tangy mango or mint chutney to add a refreshing contrast to the spiced potatoes. A dollop of thick vegan yogurt or creamy cashew sauce complements the heat and adds a cooling element.
Fresh coriander sprinkled on top brightens the dish and enhances the flavors.
For a heartier meal, serve alongside a simple cucumber and tomato salad or a light green chutney.
These pancakes also make a delicious handheld wrap for picnics or packed lunches—simply roll them up with the filling and enjoy on the go!
Storage Tips for Freshness and Convenience
Cooked masala potatoes and red lentil pancakes can be stored separately in airtight containers in the refrigerator for up to three days.
To reheat, gently pan-fry the potatoes to restore their crispness and warm the pancakes in a low oven or microwave covered with a damp paper towel to prevent drying out.
The cashew cream should be stored in a sealed container and used within two days for optimal freshness.
The pancake batter itself freezes well without baking powder; thaw and add baking powder fresh before cooking.
Preparing components ahead makes this dish excellent for meal prepping, saving time on busy days while maintaining great flavor and texture
Frequently Asked Questions (FAQs) with Answers
Q1: Can I use other types of lentils for the pancakes?
A1: While red split lentils work best for their mild flavor and smooth texture, yellow split peas or moong dal can be good alternatives. Keep in mind that cooking and soaking times may vary slightly.
Q2: How do I make this recipe gluten-free?
A2: This recipe is naturally gluten-free if you use chickpea or rice flour as a binder in the pancake batter. Avoid wheat flour or other gluten-containing ingredients.
Q3: Can I prepare the pancakes and potatoes in advance?
A3: Yes! Both pancakes and potatoes store well in the refrigerator for up to three days. Reheat pancakes gently in a pan or oven and crisp the potatoes in a skillet before serving.
Q4: What if I don’t have curry leaves?
A4: Curry leaves add a unique aroma but if unavailable, you can omit them or substitute with a bay leaf or a pinch of dried fenugreek leaves for some earthy notes.
Q5: Is the cashew cream necessary?
A5: Cashew cream is optional but highly recommended for its creamy richness and tang. You can substitute with thick vegan yogurt or skip it entirely if preferred.
This recipe is inspired by lazycatkitchen and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
