I was feeling vegetarian and I had an Indian friend make this for me a while back, so I thought I'd try it. I found a recipe for fried potato cakes and varied the usual way I have been making chana masala. I was hoping for a thinner, saucier, yellower curry to pour over the cakes and this one ended up being a little reddish with more of a tomato flavor than I wanted, but it was still very good. I know it's not traditional but next time I'd like to coat the cakes in egg and panko to make them really crispy and give another layer of texture to the plate.
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