5Russet Potatos Peeled and Shredded in a medium bowl
1/2Yellow Onion Sliced large
3cupsSmall Cauliflower floretsyes you want the whole florets, not riced!!
1/4tspcayenne pepper or to taste
1tspgaram masala powder
1tbscrushed gingeror 1 tsp ginger paste
1/2 cup flour
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.
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