6-7 medium russet potatoes, peeled
1 tsp. salt
1 small red onion, finely chopped
1 tsp. fresh ginger, minced
1 1/2 tsp. garam masala
1/2 tsp. turmeric
1 tsp. ground cumin
1/2 tsp. fenugreek
1/4 tsp. cayenne
1 bay leaf
1 tsp. coriander seeds
1 tsp. brown mustard seeds
1 tsp. fennel seed
1 3/4 tsp. salt
1/2 cup frozen peas
1/4 cup vegetable oil
1 cup all purpose flour
1 cup panko bread crumbs
2 eggs, beaten
1 bunch cilantro, coarsely chopped
1 tsp. freshly minced ginger
1 serrano chile, seeded & chopped
2 garlic cloves, peeled
Juice of 1/2 a large lemon
3/4 cups water
1 tsp. salt
1/2 cup of oil (for pan frying)
1. Place the potatoes in a medium stock pot, cover with water and add 1 tsp. salt. Bring to a boil, then reduce heat to medium. Cook 20-30 minutes or until very tender. Drain, let cool, then cut the potatoes into 1" dice.
2. Heat 1/4 cup of oil in a saute pan over high heat. Add coriander seeds, mustard seeds, fennel seeds & bay leaf, and stir fry for 5-10 seconds or until they stop popping. Add the chopped onion, then stir in the fresh ginger, garam masala, turmeric, cumin, fenugreek and cayenne. Cook for about 5 minutes or until onions are wilted & the spices are nicely browned. Stir in potatoes & peas, and season with 1 3/4 tsp. of salt. Cook for a couple more minutes until all ingredients are well-incorporated. Set pan aside to cool (you can do this step the night before - refrigerate the potato mixture once it's totally cooled, then bring back to room temp just before shaping & frying).
3. Make the cilantro chutney by blending all ingredients in a food processor until just smooth. Put into a serving bowl & set aside (this can also be made the night before).
4. Place the flour, panko and beaten eggs into separate bowls. Lightly mash the potato mixture with a fork (leave chunky for more texture). With your hands, shape about 2 heaping tbsp. of potato filling into oval shapes; dredge lightly in the flour, then in the egg, then in the panko bread crumbs. Place on a foil-lined baking sheet. Continue making croquettes until all the filling is used up.
5. Heat 1/2 cup of oil in a large saute pan over high heat. Add the croquettes (do not crowd - cook in batches if needed) and brown about 3-4 minutes per side or until golden. Remove to a paper towel-lined plate or baking sheet to drain.
6. Serve hot with the cilantro chutney on the side.