Ingredients:
3 large potatoes, boiled and mashed
1/2 cup grated processed cheese or paneer
1 tsp. Ginger grated
1 tsp. Garlic grated
5-6 mint leaves finely chopped
1 tsp. Coriander finely chopped
1 tbsp. Cornflour
salt to taste
1/2 tsp. Black pepper powder
oil to deepfry
cornflour to dust
Method
- Take potatoes in a large plate.
- Add all ingredients, and knead into a soft dough.
- Divide into 8-10 portions, shape into oblong croquettes.
- Place in refrigerator for 10-15 minutes.
- Heat oil in a deep frying pan.
- Roll each croquette in cornflour and dust away extra flour.
- Let into hot oil, and fry on medium flame.
- When evenly golden, remove and drain excess oil on thick kitchen paper.
- Serve hot with ketchup or tamarind and green hot chutneys.
Making time: 30 minutes
Makes: 8-10 croquettes
Shelflife: Best fresh after frying.
Dough may be refrigerated 4-5 hours ahead.
Christmas' Index
