Indian Spiced Daal & Potato Croquettes

indian spiced daal & potato croquettes display image  f2154a80
indian spiced daal & potato croquettes display image f2154a80

Indian Spiced Daal & Potato Croquettes

So a few weeks ago when I was meal prepping for R I had some daal and potato paratha (flatbread) stuffing left over. Instead of them going to waste I decided to make little croquettes.

I simply mixed together the left over spiced daal and spiced potato and mashed it very well with my hands, shaped them into croquettes and rolled them into some fine polenta.

Below is the list of ingredients for the stuffing mixes and the method

Daal Mix
1/2cup yellow moong daal
1/2cup water
1tsp turmeric
1/2tsp chaat masala
1/4tsp coriander powder
Pinch of red chilli powder

Aloo Mix
2 medium potatoes- boiled then skin removed
1/2tsp amchur powder
1/4tsp coriander powder
1/4tsp cumin seeds
Pinch of red chilli powder
3tsp fresh coriander finely chopped

Daal & Potato Method
1. Soak the daal for an hour. Rinse then add to a saucepan with 1/2cup water and turmeric
2. Allow to cook low and slow until daal is still whole but easily mushable between your forefinger and thumb- drain any water left and set aside
3. Add to the daal rest of the spices and mix well- allow to cool before mixing with the potatoes
4. Before adding the mix to the potato mix squeeze out any more moisture that still may be trapped
5. Mash the boiled ? and add the rest of the ingredients. Allow to cool before adding the daal mix and shaping into croquettes or patties
2. Once you have your shapes, roll them into the fine polenta and place on a greaseproof baking paper and freeze
3. If using right away, lightly grease a baking tray and place the croquettes about an inch apart on the tray
4. Bake in a preheated oven at 200 degrees fan assisted for 15mins turning halfway
5. Be gentle whilst turning them as they are quite delicate
.
?Suitable from 6m+
❄️Can be frozen for up to 3months

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