Aloo Gobi Latkes
2 cups large pieces of cauliflower
½ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon garam masala (or simply add more coriander & cumin, if you have no garam masala)
1/8 or ¼ teaspoon cayenne pepper
2 teaspoons salt
2 large potatoes, grated (I used Russet potatoes)
1 medium onion, grated
1 large egg
Oil for frying (vegetable oil or any other kind you prefer)
1 cup plain greek yogurt
3 tablespoons mint, chopped (layer the mint leaves, roll up tightly and cut across the rolled up leaves to create thin strips)
3 tablespoons cucumber, finely chopped
¼ teaspoon cumin
A pinch of cayenne pepper
Salt and pepper, to taste
1. In a small bowl, mix together the ingredients for the raita and refrigerate until you’re ready to use it.
2. Bring water to a boil in a medium pot; add the pieces of cauliflower and cook for 4 minutes, until just tender. Drain the water and place pieces back into the pot.
3. Using your fingers, break cauliflower into small florets, discarding the stems. Place the florets in a large bowl and set aside.
4. Heat 1 ½ tablespoons of oil in a small skillet. Add the spices and warm them until they become fragrant, 1 or 2 minutes. Add the spices to the cauliflower.
5. Grate potatoes and onion, place on a clean dishtowel or cheesecloth, and squeeze to remove excess liquid. Place the potato-onion mixture in the bowl with the cauliflower. Add the egg and mix to combine all ingredients.
6. Heat about ¼ cup of oil in a large skillet over medium high heat. Once the oil is hot, place heaping tablespoons of the batter into the skillet, using your spatula to flatten the mixture into rounds. Be sure not to crowd the skillet and only cook about 4 latkes at a time. When the edges are brown, flip the latkes and cook until the second side is golden brown. Transfer to a paper lined plate and repeat with remaining batter.
7. Serve latkes with the cucumber and mint raita.