Indian Samosa Latkes

Ingredients

• 4 Potato (russet; peeled and shredded)
• 1 Red Onion (medium; shredded)
• 2 Chicken Egg
• 2 tbsp All-Purpose Flour
• 1 tsp Cumin (seeds)
• 1 tsp Black Mustard Seeds
• 1 Green Chili (thinly sliced)
• 1 tbsp Garlic (paste)
• 1 tbsp Ginger (paste)
• 1 tsp Turmeric
• 1 tsp Coriander
• ½ tsp Chili Powder
• 1 cup Frozen Peas
• 1 Table Salt (to taste)
• 1 Vegetable Oil (for frying)
• 1 cup Yogurt (whole fat)
• 1 cup Tamarind Chutney
• 1 cup Mint Chutney

Instructions

1. 1

   Shred the russet potatoes and red onion using a food processor or a box grater.

2. 2

   Place the shredded potato and onion mixture into a clean kitchen towel or cheesecloth. Squeeze vigorously over a bowl or sink to remove as much moisture as possible.

3. 3

   Transfer the dry shredded vegetables to a large mixing bowl.

4. 4

   Add the garlic paste, ginger paste, cumin seeds, black mustard seeds, sliced green chili, turmeric, ground coriander, chili powder, and salt to the bowl.

5. 5

   Add the eggs, all-purpose flour, and frozen peas. Mix thoroughly by hand until the ingredients are well distributed and the mixture begins to bind.

6. 6

   Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.

7. 7

   Using a 1/4 cup measuring cup or large spoon, scoop the mixture into the hot oil. Flatten each latke slightly with the back of a spoon.

8. 8

   Fry for 3-5 minutes per side until they are deep golden brown and crispy. Work in batches to avoid crowding the pan.

9. 9

   Remove the latkes from the oil and let them drain on paper towels or a wire rack.

10. 10

    Garnish each latke with a dollop of yogurt, followed by a drizzle of mint chutney and tamarind chutney.