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Green Latkes and Chutney

Green Latkes and Chutney Related:   Hanukkah, vegetarian

Prep time: 30 min

Cook time: 30 min


Mung beans are like steak for vegetarians, but healthier! Fiber, protein, iron and other minerals help with digestion and overall health. These latkes are tasty and healthy enough for breakfast!


  • Green Latkes
  • 1 cup green mung beans
  • 1/2 teaspoon cumin
  • 1 large chopped onion
  • dash of sea salt
  • dash of cayenne pepper or fresh chili to taste
  • 3 or 4 curry leaves to taste
  • 1/2 cup water
  • Spicy Chutney
  • 1 carrot, cut in large pieces
  • 1 cucumber, cut in large pieces
  • 1/2 cup plain yogurt
  • a handful (about 8) walnuts (you can substitute any nuts. I used cashews the first time and it turned out delicious!)
  • chili flakes
  • one small onion, cut in quarters
  • dash of sea salt
  • ½ teaspoon cumin
  • oil for frying
  • chopped cilantro for garnish


Green Latkes Soak the mung beans for 3 to 4 hours or overnight. Using a food processor fitted with a steel blade, blend the mung beans with all ingredients until they turn into a runny green paste. (I used frozen curry leaves heated in oil to bring out the flavor before adding them to the mixture.). The paste should be blended well, but still a bit gritty. Heat a small drop of vegetable oil in a pan or skillet. Try to use much less than you normally do for potato latkes. Pour enough mung mixture into the pan to smooth into a thin layer. It might take a few tries, but the thinner you make them, the crispier they will be. Cook on both sides until done. Top with Spicy Chutney. Note: The batter can be kept in the refrigerator for a day or two until you are ready to cook and eat these ‘latkes’. Spicy Chutney Add all chutney ingredients into an empty food processor and puree. Then stir in some chopped cilantro for freshness and color. Sprinkle a bit more cilantro on top before serving with the Green Latkes.

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