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Aloo Gobi Latkes with Tomato Chutney

Spice up your Chanuka this year with these Indian inspired latkes! 
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Side Dish
Cuisine Indian, Jewish, Kosher
Servings 12 Latkes
Calories 1 kcal


Aloo Gobi Latkes

  • 5 Russet Potatos Peeled and Shredded in a medium bowl
  • 1/2 Yellow Onion Sliced large
  • 3 cups Small Cauliflower florets yes you want the whole florets, not riced!!
  • 1 tsp cumin
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper or to taste
  • 1 tsp garam masala powder
  • 1 tsp coriander powder
  • 2 tsp salt
  • 1 tbs crushed ginger or 1 tsp ginger paste
  • 3 cloves crushed garlic
  • 3 eggs
  • 1/2 cup flour

Tomato Chutney

  • 2 cups chopped tomato
  • 1 tbs chopped cilantro
  • 2 cloves crushed garlic
  • 1 tsp crushed ginger
  • 1/2 tsp chili powder
  • salt to taste



  • Heat 3 tbs oil in pan, and add spices except salt, heat until fragrant, add ginger and garlic. Add onion and sauté until they begin to soften, 5 min, then add the cauliflower, and sauté until soft, 7 min. 
  • Add sauté mixture into bowl with potato, add eggs, salt, and flour and mix well. 
  • Fry 1/2 cup scoops of the mixture in pan, with pre-heated frying oil of choice, until each side is golden brown, about 2-3 min on each side. 

Tomato Chutney

  • Simmer all ingredients together in a small sauce pan until tomatoes have broken down slightly and a thick sauce forms, about 5 min.
  • Spread chutney on top of latkes and serve!


While these latkes, or any latkes, are best made fresh, they can be made ahead and refrigerated or frozen over night and reheated in an oven uncovered to keep crispy exterior
Keyword Aloo Gobi, Latke