How to Make Bengali Spiced Potato Cakes

Co-authored by wikiHow Staff

Last Updated: March 29, 2019

Fried potato cakes are sold as street food and cooked at home in northern India and nearby regions. Try this spicy version, or alter it to use your favorite combination of South Asian spices, from coriander and cumin to a homemade garam masala spice blend.

Ingredients

1 lb (0.5 kg / three large) potatoes (Yukon Gold recommended)
4 Tbsp (60 mL) vegetable oil
½ tsp (2.5 mL) whole fennel seeds
1 medium onion, peeled and minced
¹/₁₆ tsp (a tiny pinch) ground red chile
2 tsp (10 mL) ginger puree (finely grated fresh ginger)
½ tsp (2.5 mL) ground turmeric
1 tsp (5 mL) dried cilantro (or 2 Tbsp / 30 mL fresh)
¾ tsp (4 mL) sea salt or kosher salt
1 Tbsp (15 mL) cornstarch
1 egg, beaten

Steps

1
Boil and mash the potatoes. Boil the potatoes until tender, then remove from the water and let cool. Peel the potatoes and mash well.
- You can prepare the potatoes the night before as long as you cover and refrigerate them.
2
Fry fennel, onion, ground chile, and ginger. Heat two tablespoons (30 mL) vegetable oil over medium heat until it shimmers or barely begins to smoke. Add ½ tsp (2.5 mL) fennel seeds and let sizzle for a few seconds, then add one minced onion, a small pinch of ground chile, and 2 tsp (10 mL) ginger puree. Fry over medium heat, stirring constantly, until the onions soften. This takes about three or four minutes.
3
Stir in spices and remove from heat. Stir in ½ tsp (2.5 mL) tumeric, 1 tsp (5 mL) dried cilantro, and ¾ tsp (4 mL) salt. Remove from heat immediately.
4
Form the potato cake mix. Mix together the mashed potatoes and the hot onion mixture in a large bowl. Add 1 Tbsp (15 mL) cornstarch and 1 beaten egg to hold the mix together, and mix them in well.
5
Shape them into individual cakes. Spoon up large spoonfuls of the potato cake mix and form flattened patties or croquettes. Set these aside on a large plate.
6
Fry the potato cakes over medium heat. Heat the remaining 2 tbsp (30 mL) oil over medium heat. Once hot, add the potato cakes and fry for five or six minutes, turning frequently. The cakes are ready once well-browned and hot on the inside.
7
Drain on paper towels. Transfer the fried cakes onto a plate lined with paper towels to absorb the excess oil. Once drained, serve warm with tamarind chutney or your favorite condiment.
8
Finished.