Prep 20 mins
Cook 10 mins
There is a community of people called Sindhis who live in the northwestern region of India. They are extremely hospitable and often welcome guests with one of their signature appetizers, garlic-potato croquettes. An interesting technique to note is making dough with slices of moistened bread. Do not use flavored breads as they will interfere with the robust flavors of the herbs and spices. Plain, firm white bread is ideal for this recipe; however, I do not recommend using very soft white bread because the croquettes will become gummy. This recipe comes from Betty Crocker's Indian Home Cooking... my new favorite Indian cookbook. Serve with mint-cilantro chutney if desired.
- 1 lb red potatoes, about 3 medium, peeled and cooked
- 10 slices white bread, firm, about 1/2-inch thick
- 4 cups warm water
- 1 cup fresh cilantro, chopped
- 4 -6 fresh Thai red chili peppers or 4 -6 serrano chilies or 4 -6 fresh cayenne peppers
- 3 large garlic cloves
- 1 teaspoon salt
- 1 teaspoon garam masala
- vegetable oil (for deep frying)
- Mash potaatoes in medium bowl; set aside.
- Dip bread slices into warm water just until moist. Immediately remove slices and press between palms of hands, squeezing the water out completely. Add bread to potatotes.
- Place cilantro, chilies and garlic in food processor. Cover and process until finely ground. Add to potato-bread mixture. Add salt and Garam Masala; mix well.
- Knead potato-bread mixture in bowl 3 to 5 minutes to form a compact, slightly sticky dough.
- Heat oil (2 to 3 inches deep) in wok or Dutch oven over medium high heat until thermometer inserted in oil reads 350 degrees F.
- Grease palms of hands with additional oil. Divide dough into 18 pieces. Shape each piece into a ball; flatten ball into 1/2-inch patty. Set aside.
- Carefully drop about half of the patties into hot oil and fry 3 to 5 minutes, turning occasionally, until golden brown. Remove with slotted spoon; drain on paper towels.
- Serve croquettes as is or with chutney.