250 gms, elephant yam/jimikand/suran/chena
1/4 cup green peas
1 large onion, chopped
3 green chillies, chopped fine
2 Tbsp ginger- garlic paste
1/4 tsp turmeric powder
1 tsp onion powder(optional)
1 tsp mango/amchur powder
1 tsp black pepper(freshly ground)
1/2 tsp garam masala powder
few curry leaves chopped fine
salt to taste
1 cup bread crumbs
1/2 cup all purpose flour
oil to fry
- Peel the yam and cut it into big chunks. Cook the yam along with the green peas, turmeric powder and little salt in water until the yam is fully cooked and soft.(Alternately you can pressure cook the yam and peas too. One whistle in the pressure cooker on a medium flame will be enough for the yam to get cooked.)
- Drain the yam and peas from the water and mash them well and keep aside.
- Heat 2 Tbsp oil in wok. Add the ginger- garlic paste, green chillies and curry leaves and fry until the raw smell is gone.
- Now add the chopped onions and fry until the onion starts to turn golden brown.
- Reduce the flame, and add the pepper powder, garam masala powder, amchoor powder and onion powder. Saute for one minute.
- Now add the mashed yam and peas mixture. Mix everything well until everything is combined well. Check salt and add more as required. Remove from heat and keep aside.
- Add water to the all purpose flour, mixing well until you get a smooth and semi thick batter.(dosa batter consistency). Keep this aside.
- In a separate plate keep the bread crumbs ready.
- Take small portions of the yam mixture and shape them into your desired shapes. Dip each in the prepared all purpose flour batter and then roll them in the bread crumbs and keep aside. Do the same with the remaining yam mixture.
- Heat oil in a wok and deep fry these croquettes until golden brown and crisp.
- Serve hot with tomato ketchup.
*You can also freeze these and fry later as and when required.