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🍽️ Crispy Potato Balls with Spiced Filling

296 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes (floury)
• 2 tbsp flour
• 1 tsp garam masala
• salt
• chili powder
• 2 tbsp fresh mint (chopped)
• 1 green chili pepper (chopped)
• 1 tsp fresh ginger (chopped)
• 1 onion (finely diced)
• 0.5 tsp garam masala (spice mix)
• 3 tbsp flour
• oil (for frying)
• 200 g plain yogurt
• 2 tbsp coriander leaves
• salt
• 2 tomatoes (diced)
• 2 spring onions (sliced)

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the unpeeled potatoes in a pot with salted water.
3. 3. Boil the potatoes for about 25 minutes until they are tender.
4. 4. Drain the cooking water.
5. 5. Let the potatoes cool down slightly until you can handle them.
6. 6. Peel the potatoes.
7. 7. Mash the potato flesh with a fork into a puree.
8. 8. Stir chili powder and garam masala into the potato mixture.
9. 9. Add some flour as needed.
10. 10. Knead the mixture until it is moldable but not crumbly.
11. 11. Finely chop the mint.
12. 12. Dice the chili pepper.
13. 13. Peel the ginger and chop it finely.
14. 14. Dice the onions.
15. 15. Mix the mint, chili, ginger, and onions in a bowl.
16. 16. Stir garam masala into the vegetable filling.
17. 17. Shape the potato mixture into a long roll.
18. 18. Cut the roll into 16 equal slices.
19. 19. Press a small indentation into each slice.
20. 20. Place one teaspoon of filling into each indentation.
21. 21. Seal the dough over the filling.
22. 22. Shape the balls to be round.
23. 23. Roll the balls in flour.
24. 24. Heat oil in a pan to about 160 degrees Celsius.
25. 25. Test the oil temperature by holding a wooden stick in it.
26. 26. The oil is ready when bubbles rise from the wooden stick.
27. 27. Fry the balls for about 5 minutes in the hot oil.
28. 28. Gently turn the balls so they turn golden brown evenly.
29. 29. Remove the finished balls from the oil.
30. 30. Let them drain on kitchen paper.
31. 31. Place plain yogurt in a small bowl.
32. 32. Finely chop the coriander.
33. 33. Stir the coriander into the yogurt.
34. 34. Season the yogurt mixture with salt.
35. 35. Dice the tomatoes into small cubes.
36. 36. Slice the spring onions into rings.
37. 37. Mix the tomato cubes with the spring onion rings.
38. 38. Serve the filled croquettes with the tomato mixture and the yogurt.

Nutrition per serving

• kcal: 296
• Protein: 7 g · Fett/Fat: 12 g · Carbs: 38 g