Something a little different from your usual latke, but still recognizable as a good ol’ potato latke, thanks to the telltale raggedy potato shreds.  Chickpeas add texture (and protein), and the spices are unmistakably Indian.   Fried to a shattering crunch these latkes are a great addition to your Hanukkah repertoire, and with 8 nights, you’ll want to make these just when everyone is starting to get sick of the usual spud stuff.  FullSizeRender (1).

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 1 cup seltzer or water
  • 1 14.5 oz. can chickpeas, drained
  • 2 cups shredded potatoes
  • 1/4 cup fresh parsley or cilantro, chopped
  • 3 scallions, white and light green parts sliced thin
  • 1/4 cup halloumi cheese or paneer cheese, cubed (optional)
  • 1 cup safflower or olive oil

1. In a medium sized bowl combine first 6 ingredients, until a thick batter results.  Add chickpeas, potatoes, parsley/cilantro, scallions, and cheese if you are using, to batter, and mix well so that batter  coats everything somehat evenly.

2. Heat oil over medium high heat in a large skillet.  Carefully drop clumps of potato-chickpea mixture in sizzling oil and fry until golden brown approx. 2-3 minutes on each side.

Serve with chutney or sour cream (or raita!)

Yields 12-15 Latkes.

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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack