Indian Potato Pancake Mix - cooking recipe

Ingredients

5 cups instant potato flakes
3 tablespoons chickpea flour (besan)
2 tablespoons minced onion flakes
2 tablespoons onion powder
4 teaspoons dried chives
2 1/2 teaspoons salt
2 1/2 teaspoons turmeric powder
2 teaspoons curry powder
2 teaspoons ginger powder
1 1/2 teaspoons baking powder
1 teaspoon garam masala
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes

Preparation

COMBINE all ingredients well; STORE airtight in a cool, dry place.
TO PREPARE 4 - 5 SERVINGS: Shake instant potato pancake mix before opening. Into a small mixing bowl, add 1 cup of this dry mix.
BEAT one egg with 1/2 cup milk and 1 teaspoon vegetable oil, then add to dry mix; STIR.
LET stand 10 minutes.
STIR again (if desired, stir in 1 tablespoon defrosted frozen peas and/or fresh chopped onion and minced cilantro).
PLACE disposable kitchen gloves over each hand (to protect hands and nails from turmeric staining).
SCOOP mixture using an ice cream scoop, into other hand; SHAPE into 4 - 5 one-inch-thick patties as shown in photo.
PLACE patties onto a heated, buttered skillet over medium-low heat; FRY until golden brown; TURN and fry until other side is golden brown.
DRAIN on paper towels.
SERVE hot, with a coriander-mint chutney with or without plain yogurt and ENJOY!