Suji Potato
Looking for something new, delicious, and easy to prepare in a short time? Suji Potato Croquettes could be the perfect snack for you! With the crispy exterior and soft, flavorful interior, these croquettes are an ideal dish for any occasion, be it a quick tea-time snack or a party appetizer. What’s even better? You can whip them up in just 15 minutes!
Ingredients You’ll Need:
- 2 large potatoes (boiled and mashed)
- 1 cup suji (semolina)
- 1 small onion (finely chopped)
- 1/4 cup peas (optional)
- 2-3 green chilies (finely chopped, adjust to taste)
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh coriander leaves (finely chopped)
- 1/4 cup cornflour or all-purpose flour (for binding)
- Oil for frying
Step-by-Step Guide:
1. Boil and Mash the Potatoes:
Start by boiling the potatoes until they’re soft and easily mashable. After boiling, let them cool down a bit and then peel the skin. Mash the potatoes thoroughly, making sure there are no lumps.
2. Prepare the Mixture:
In a pan, heat a tablespoon of oil and sauté the chopped onions until they turn golden brown. Add the green chilies and ginger-garlic paste and cook for another minute. Stir in the peas (if you’re using them), turmeric powder, red chili powder, and garam masala. Cook this mixture for 2-3 minutes, allowing the spices to blend well.
3. Mix with Suji:
Now, add the mashed potatoes to the pan and mix everything together. Sprinkle in a pinch of salt and stir in the chopped coriander leaves for freshness. Once the mixture is well combined, add the suji (semolina) and mix it thoroughly. The suji will help in binding the ingredients together while giving it a slight crunch when fried.
4. Shape the Croquettes:
Once the mixture cools down a little, take small portions and shape them into oval or round croquettes. You can make them as big or small as you like, but remember that smaller croquettes cook faster.
5. Prepare for Frying:
To coat the croquettes, dip them in cornflour or all-purpose flour and lightly roll them in dry suji. This will ensure that they have a crispy texture on the outside once fried.
6. Fry to Perfection:
Heat oil in a deep pan or kadai on medium heat. Once the oil is hot, carefully drop the croquettes into the oil, a few at a time. Fry them until they turn golden brown and crispy, turning them occasionally to ensure even cooking. This should take about 3-4 minutes per batch.
7. Serve and Enjoy:
Once done, remove the croquettes from the oil and drain excess oil on paper towels. Serve them hot with your favorite dipping sauce, such as ketchup, mayonnaise, or a tangy tamarind chutney.
Tips for Perfect Croquettes:
- Binding: If the mixture feels too soft or sticky, add a bit more suji or breadcrumbs to make it firmer.
- Flavor Variations: You can experiment by adding cheese, boiled carrots, or bell peppers to the filling for extra flavor and crunch.
- For a Healthier Version: Instead of deep frying, you can also shallow fry or air fry the croquettes.
Why Suji Potato Croquettes?
Suji, also known as semolina, is an excellent ingredient for adding texture and crunch to dishes. When combined with the mashed potatoes, it helps form a crispy outer layer that contrasts beautifully with the smooth, flavorful potato filling. These croquettes are not only quick to make but also incredibly versatile. Whether you’re serving them as a snack at home or making them for a party, they’re sure to be a hit!
So, the next time you’re in the mood for something tasty, try making these Suji Potato Croquettes in just 15 minutes and enjoy the crunchy goodness!
