Indian-Spiced Potato Croquettes with Cilantro

By akselden

Ingredients

• 3 cups tightly packed chopped cilantro leaves, divided
• 1/2 cup chopped scallions
• 1 small and 1 large jalapeno, seeded and chopped
• 3 tbsp vegetable oil, divided
• 2 tbsp fresh lemon juice
• 1 tbsp minced, fresh ginger
• 1 tbsp rice wine vinegar
• 1 tsp sugar
• 1 1/2 tsp salt, divided
• lb. potatoes, peeled and cut into 2" pieces
• 1 tsp black mustard seeds
• 1/8 tsp ground asafetida powder
• 1 medium onion, chopped
• 1 tsp turmeric
• 1/8 tsp plus 1/4 tsp ground red
• (cayenne) pepper, divided
• 2 cups chickpea flour
• 1 tsp garam masala=
• 1/4 tsp baking powder
• 3 tbsp plain yogurt
• Oil for deep-frying

Preparation

Step 1

To make chutney: In bowl of food processor combine 2 1/2 cups cilantro leaves, scallions, the small jalapeno, 2 tbsp vegetable oil, 2 tbsp water, lemon juice, ginger, vinegar. sugar and 1/4 tsp salt. Process until smooth, then cover with plastic wrap until ready to use. Place potatoes in large pot of boiling salted water. Cook until tender, about 15-20 minutes. Drain well and mash. In medium skillet heat remaining oil. Add mustard seeds and i asafetida to the hot oil. (The mustard seeds will start popping to release their fragrant oil; this will take several seconds.) Add the onion and large jalapeno, and cook until both are softened, about 7-8 minutes. Stir in potatoes, remaining cilantro, turmeric, 1 tsp salt and 1/8 .tsp cayenne pepper. Cook until heated through, about 5-7 minutes, Spoon into medium bowl arid let cool. Meanwhile c in another medium bowl combine chickpea flour, gar am masala, remaining salt, remaining cayenne pepper, and baking powder. Stir about 1 cup water into dry ingredients to make a thick batter. Stir yogurt into cooled potatoes. Pour 2 inches of oil into large cast-iron skillet and heat to 375°F. As oil heats, form potato mixture into balls using a 1 tbsp measure. Dip potato balls into batter, letting any excess batter drip off. Working in batches
place potato balls in hot oil, and fry until lightly browned. Drain on baking sheet lined with paper towels. Serve hot with cilantro
chutney.