Spiced Potato Cakes with Chickpeas

This is a typical Mumbai street snack; the kind that locals would happily eat while walking along the beach or watching a cricket match. It is the kind of food that unites different communities.

Category: Side Dish

Cuisine: not set

Ready in 45 minutes
by sulis-minerva

Ingredients

30 ml/2 tbsp vegetable oil

30 ml/2 tbsp ground coriander

30 ml/2 tbsp ground cumin

2.5 ml/ 1/2 tsp ground turmeric

2.5 ml/ 1/2 tsp salt

2.5 ml/ 1/2 tsp granulated sugar

30 ml/2 tbsp gram flour mixed with a little water to make a paste

450 g/1 lb/3 cups cooked chickpeas drained

2 fresh green chillies chopped

5 cm/2in piece fresh root ginger crushed

75 g/3oz/1 cup fresh coriander cilantro) chopped

2 firm tomatoes chopped

fresh mint sprigs to garnish

For the potato cakes

450 g/1 lb potatoes boiled and mashed

4 fresh green chillies finely chopped

50 g/2oz fresh coriander (cilantro) finely chopped

7.5 ml/ 1 1/2 tsp ground cumin

5 inl/1 tsp dry mango powder (amchur)

vegetable oil for shallow frying salt


Directions

To prepare the chickpeas, heat the oil in a karahi, wok or large pan. Add the coriander, cumin, turmeric, salt, sugar and grain flour paste and cook until the water has evaporated and the oil has separated. Add the chickpeas to the spices in the pan, and stir in the chopped chillies, ginger, fresh coriander and tomatoes. Toss the ingredients well and simmer gently for about 5 minutes. Transfer to a serving dish and keep warm. To make the potato cakes, place the mashed potato in a large bowl and add the green chillies, chopped fresh coriander, cumin, dry mango powder and salt. Mix together until all the ingredients are well blended. Using your hands, shape the potato mixture into little cakes. Heat the oil in a shallow frying pan and fry the cakes on both sides until golden brown. Transfer to a serving dish, garnish with mint sprigs and serve with the spicy chickpeas.

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