Latkes, Samosas...or Both?
It's not the age-old debate between latkes and jelly donuts (sufganiot) that intrigues me, but one based on my Indian roots: latkes....or samosas? The way, I figure it, why do you have to choose? Both are scrumptious, potato-ey, sizzling delicacies.
I especially love samosa chaat, a spicy, crispy and tangy street snack in which the samosas are crumbled, mixed with spices and garnished with cilantro and sev, small pieces of crunchy noodles made from chickpea flour (pictured here).
Indulge your taste buds at a local Indian restaurant on one of the nights of Hanukkah!
Or...join us on our next tour of India and taste for yourself.
You can also try these two fusion recipes for samosa-inspired latkes:
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Rahel Musleah was born in Calcutta, India, the seventh generation of a Calcutta Jewish family that traces its roots to 17th-century Baghdad.