For the raita:
- 2 cups plain whole-milk or 2 percent Greek yogurt
- 1/3 cup chopped fresh mint
- 1/4 cup mango chutney
1/8 teaspoon kosher salt
For the latkes:
- 5 cups coarsely grated carrots (from 5 large; about 1 1/4 pounds)
- 1 large egg
- 1 teaspoon curry powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon finely grated fresh ginger
- 1/4 teaspoon garam masala (Indian spice blend) or large pinch ground allspice
- 1/3 cup all purpose flour (do not sift to measure)
- 1/4 cup (or more) vegetable oil (preferably grapeseed; for frying)
Fresh mint sprigs (optional)
To make the raita: Stir all ingredients in a medium bowl to blend. Cover and refrigerate while preparing the latkes, or up to 4 hours.
To make the latkes: Place a large rimmed baking sheet on the center rack of the oven and preheat to 325°F. Place the carrots in a large bowl. In a small bowl, whisk the egg, curry powder, baking powder, kosher salt, grated ginger, and garam masala to blend. Stir the egg mixture into the carrots, then mix in the flour thoroughly. Lay a large piece of foil on a work surface. Fill a 1/4-cup measuring cup with batter. Turn the cup over and, tapping the edge sharply on the foil, turn out the batter in a mound. Repeat 3 more times for 4 latkes.
Add 1/4 cup oil to a large nonstick skillet. Heat over medium heat for 3 minutes. Using a metal spatula, transfer 1 mound of batter to the skillet. Gently flatten to a 3-inch-diameter latke. Repeat 3 more times for 4 latkes. Cook until deep golden brown on the bottom, pressing stray shreds of carrot back to the latkes, about 5 to 6 minutes. Turn the latkes over. Cook until deep brown on the bottom, about 4 minutes. Transfer the latkes to the baking sheet in the oven to keep warm. Repeat with the remaining batter, adding more oil to the skillet by tablespoonfuls as needed and making at least 12 latkes.
Divide the latkes among plates. Spoon the raita alongside. Garnish with mint, if desired.
Makes 12 latkes; makes about 2 cups raita