Chaat Bomb Croquettes
These crispy chaat spiced potato croquettes are a fun twist on a classic, packed with tangy flavors, perfect for an appetizer or snack.
Ingredients
- 4 medium potatoes
- 0.25 cup Toor dal
- 0.25 cup green peas
- 2 tablespoons fresh ginger, grated
- 2 green chilies, finely chopped
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 1 teaspoon chaat masala
- 0.5 teaspoon black salt
- 0.25 cup fresh cilantro leaves, chopped
- 2 tablespoons lemon juice
- 0.5 cup breadcrumbs
- 4 tablespoons all-purpose flour
- 0.5 cup water
- 4 cups vegetable oil, for frying
- 0.25 cup mint chutney, for serving
- 0.25 cup tamarind chutney, for serving
Instructions
- Wash 4 medium potatoes thoroughly. Place them in a pot, cover with water, and boil for about 15-20 minutes until they are tender when pierced with a fork. Drain the water, let them cool slightly, then peel and mash them completely in a large bowl. Ensure there are no lumps.
- Rinse 0.25 cup Toor dal and boil it in with 1 cup water until soft, about 15 minutes. Drain any excess water. In a separate small pot, boil 0.25 cup green peas for 3-5 minutes until tender. Drain well.
- Add the boiled Toor dal, boiled green peas, 2 tablespoons grated fresh ginger, 2 finely chopped green chilies, 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, 1 teaspoon chaat masala, 0.5 teaspoon black salt, 0.25 cup chopped fresh cilantro leaves, and 2 tablespoons lemon juice to the mashed potatoes. Mix everything really well with your hands until all the spices are evenly distributed and the mixture is well combined.
- Take small portions of the potato mixture and shape them into small cylindrical croquettes, about 2 inches long and 1 inch thick. You should get about 16-20 croquettes.
- In a shallow bowl, whisk together 4 tablespoons all-purpose flour and 0.5 cup water to make a thin batter. Place 0.5 cup breadcrumbs in another shallow bowl.
- Dip each croquette first into the flour batter, making sure it's fully coated, then roll it in the breadcrumbs until completely covered. Gently press the breadcrumbs onto the surface to ensure they stick well.
- Heat 4 cups vegetable oil in a deep pan or kadai over medium-high heat. Once the oil is hot, carefully place a few croquettes into the oil, making sure not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Remove the fried croquettes with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining croquettes.
- Serve the Chaat Bomb Croquettes hot, garnished with a drizzle of 0.25 cup mint chutney and 0.25 cup tamarind chutney for an extra burst of flavor.