Indian Carrot Pea Pancake with Curry Yogurt Sauce
 
Prep time
Cook time
Total time
 
Author:
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
  1. Add the carrots, peas, onion, eggs, flour, curry powder, salt, and pepper into a large bowl. Stir until everything evenly combined.
  2. 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.
  3. Pancakes should cook for 2-3 minutes on each side.
  4. When done, remove and place pancakes onto a plate lined with paper towels and season with more salt.
  5. Continue this process until you run out of batter.
  6. In a small bowl, whisk together Greek yogurt, sour cream, curry, and salt. Chill and serve with the pancakes.
  7. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/indian-carrot-pea-pancake-curry-yogurt-sauce/