These are absolutely delicious and fairly simple to make. They are soft on the inside but with a wonderful crisp exterior. Eat these as they are, or with tomato ketchup or your favourite spicy dip.
Makes 10 croquettes
3 medium potatoes (about 500g)
2 tablespoons vegetable oil, plus more for deep-frying
½ teaspoon cumin seeds
2 medium onions, finely chopped
3 garlic cloves, peeled and finely chopped
1 fresh green chilli pepper, de-stemmed, de-seeded (if you wish) and finely chopped
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
A pinch of store-bought or homemade garam masala powder (or to taste)
Salt to taste
2 tablespoons finely chopped coriander leaves
2 eggs, beaten
All-purpose flour (Maida) for dusting
3 slices of white bread, crumbed, plus more if needed
1. Place the potatoes in a pan with enough water to cover and cook until the potatoes are just cooked through. Drain well. When warm to the touch, peel the potatoes and mash them until almost smooth.
2. Heat 2 tablespoons of the oil in a pan. Add the cumin seeds and stir gently until they start to colour and become aromatic. Add the onions and stir until soft and colouring on the edges, then add the garlic. Cook for another minute or so until the garlic is beginning to colour. Add the green chilli pepper, ground coriander, ground cumin, red chilli powder, turmeric powder and garam masala powder and stir for a few seconds until you can smell the aroma of the spices. Turn off the heat.
3. Add the mashed potatoes, salt and coriander leaves and mix well. Taste and adjust the seasoning if necessary.
4. Divide the mixture into 10 equal parts and then form each part into a patty.
5. Heat the oil for deep-frying. Coat a patty with the flour, shaking off any excess. Dip into the beaten egg and then coat well with the bread crumbs. Slide it into the oil and fry, turning over frequently, until golden brown. Remove and drain on an absorbent paper. Repeat with the remaining patties. You can deep-fry a few patties at a time, depending on the size of your frying pan and the quantity of the cooking oil.
6. Serve hot.