2 cups besan flour (also called gram flour or chickpea flour), separated
1 tablespoon lemon juice
½ cup finely chopped cilantro
Presentation and Garnish (optional)
½ cup chopped chives
Major Grey's Mango Chutney
In a large pot, cook the potatoes in boiling water on high heat until soft (test by piercing with fork—about 15−20 minutes). Drain well. Cut into pieces small enough for mixing bowl of food processor. Cover to keep warm.
In a large mixing bowl, add cream to potatoes and mash with large fork or masher until mixture is smooth (no lumps). Cover and set aside.
In a large sauté pan, heat ½ cup canola oil and ghee (if using) over medium heat. Add turmeric, coriander, cumin, garam masala, cayenne pepper, salt, and pepper. Sauté for 4 minutes. Add ginger and garlic to the same frying pan. Stir and fry for 2 minutes.
Add green chili and onion, stir and fry until onions are translucent (approximately 7−20 minutes). Add ½ cup besan flour to pan and mix well until thick paste is formed, about 5 minutes.
Add pan mixture to mashed potatoes in mixing bowl. Add lemon juice and cilantro and mix until all ingredients are well incorporated.
Heat the remaining oil in a large non-stick frying pan over medium heat.
Add remaining besan flour on large plate or shallow bowl.
Take an approximately 2-ounce portion of the potato mixture, make a patty, and lightly coat each side with besan flour. Drop into hot oil in frying pan.
Allow one side to become crisp and then flip over to brown other side (approximately 3 minutes per side). Remove from pan and place on paper towel to absorb excess oil. Do not stack on top of one another.
Top each patty with ½ teaspoon of Major Grey’s Mango Chutney and sprinkle with chives. Serve warm.