This Hanukkah, try an Indian-style potato pancake. They go by different names in different parts of the country: alu chop, batata vada, alu tikka. No matter what they’re called, they are vegan, gluten-free and very yummy!
- 2 lb potatoes
- 3/4 cup corn (fresh or frozen)
- 1 teaspoon ginger paste
- 2 green chilies minced (optional)
- 1 teaspoon salt, adjust to taste
- 3/4 cup chickpea flour (besan)
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon ground cumin (optional)
- About 1/4 cup of water
Boil the potatoes. Drain well. Peel and mash, keeping some texture. Add the corn, ginger paste, green chilies and salt and mix. Divide the potato mixture into golf ball sized portions, and shape each into 1/2-inch thick patties.
To make the batter, mix the chickpea flour and water, a little at a time, to make a thick and smooth batter. Add salt to taste, and cumin if using.
Heat oil in a frying pan until shimmering.
Dip each patty into the batter to coat well. Gently drop into the frying pan. Fry on each side until golden brown, about 5 minutes. Drain on paper towels.
If serving as an appetizer or snack, serve with lime wedges or spicy chutney. Enjoy!