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.  .

• 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.