- For the croquettes
- 500 grams starchy potatoes
- 2 tablespoons Pastry flour
- 1 teaspoon Garam Masala
- Chili powder
- For the filling
- 2 tablespoons fresh mint (chopped)
- 1 green chile pepper (chopped)
- 1 teaspoon fresh ginger (chopped)
- 1 onion (finely diced)
- ½ teaspoon Garam Masala
For the batter: Scrub the potatoes and cook in boiling salted water, about 25 minutes.
Drain potatoes and cool slightly. Peel and mash potatoes with flour and garam masala and season with salt and chili powder.
For the filling: Mix together mint, chile, ginger and onion with garam masala.
Shape the potato mixture into a log and cut into 16 equal slices. In each, make an impression in the center and place 1 teaspoon of the filling inside. Shape potato mixture around the filling to enclose. Roll croquettes in flour and fry in hot oil (160°C; approximately 320°F) until golden brown, about 5 minutes, gently turning a few times.
(The oil is properly heated when flour on the end of a wooden spoon creates bubbles.) Let drain on paper towels.
For the dip: Mix yogurt with cilantro and season with salt.
Sprinkle croquettes with diced tomato and scallions and serve with the cilantro yogurt dip.