Spicy Gluten Free Indian Potato Pancakes with Easy Tomato Chutney

Containing common and easily obtained Indian spices, these spicy gluten free potato pancakes make an incredible gluten free side dish. Make the easy tomato chutney or your favorite dipping sauce. I even enjoy sweet red chile sauce from a bottle. Adjust the heat on these potato pancakes to your liking. I like to add a little red hot chili oil when serving them plain. They are simply scrumptious! Serve them for breakfast with eggs or lunch or dinner as a side.

Spicy Gluten Free Indian Potato Pancakes with Easy Tomato Chutney

Prep Time: 45 minutes

Cook Time: 27 minutes

Total Time: 1 hour, 12 minutes

Yield: Makes 30 potato pancakes

Spicy Gluten Free Indian Potato Pancakes with Easy Tomato Chutney

Spicy gluten free potato pancakes made with easy to find Indian spices. Delicious alone or with tomato chutney.


  • 2 medium russet potatoes, peeled and cut into 3/4 to 1-inch cubes (2 cups)
  • 1/2 teaspoon ground turmeric, divided
  • 1-1/2 tablespoons neutral-flavored oil, plus more for frying (I used avocado oil)
  • 1/2 teaspoon cumin seeds
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped red bell peppers (or¬†1/4 chopped tomatoes)
  • 3 tablespoons canned diced green roasted chiles (La Victoria)
  • 1 tablespoon dried cilantro (or 2 tablespoons freshly minced)
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon ground ginger (or 1/2 teaspoon freshly grated)
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1 large egg* (optional)
  • For the Easy Indian Tomato Chutney:
  • 1/2 cup gluten free salsa (I used Trader Joe's No Salt Added Fire-Roasted Tomato Salsa.)
  • 1 tablespoon granulated sugar
  • Freshly chopped dill, for garnish


    To Make the Indian Potato Pancakes:
  1. Add potatoes and 1/4 teaspoon turmeric to a saucepan, cover with water, bring to a boil, lower heat, and simmer for 15 minutes.
  2. While the potatoes are boiling, preheat a heavy skillet over medium heat. Add 1 tablespoon of oil, remaining turmeric, and cumin seeds. Swirl the oil around the pan. Add onion and, if using, bell pepper. Stir and saute until tender, about 8 minutes.
  3. Add diced chiles, and, if using, tomatoes; stir.
  4. Add cilantro, 1/4 teaspoon salt, ginger, and cayenne. Stir and cook for 2 minutes.
  5. Drain water from potatoes and add to the skillet that contains the vegetables. Mash the potatoes and combine with the vegetables. Transfer to a bowl and aside to cool.
  6. Form 1 tablespoonsful of mixture into balls and mash them into patties. Set on a platter, sheet of plastic, or parchment paper; set aside.
  7. Preheat a clean, 12-inch skillet with 1 tablespoon oil over medium heat. Fry half the potato pancakes in two separate batches, cooking for 3 - 4 minutes on each side or until golden brown. (_Watch carefully as they brown quickly._)
  8. To Make the Tomato Chutney:
  9. Add the salsa to a saucepan along with sugar. Simmer over medium heat until the sugar melts.
  10. Serve the chutney along with the potato pancakes.


*While adding egg to this recipe is not typical, it does help hold together all of the ingredients in the potato mixture. Just be sure to cool the potato mixture completely. (I like to make the mixture a day in advance and refrigerate. Then add the egg and knead into the mixture.

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