Masala Lentil and Sweet Potato Croquettes Recipe
Prep Time:
25 minutes
Cook Time:
1 hour, 15 minutes
Servings:
13 croquettes
Ingredients
  • ¼ cup plain yogurt
  • 1 cup chopped cilantro leaves
  • 1 small green chili, minced
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ tablespoon lemon juice
  • ⅛ teaspoon ground black pepper
  • ¼ teaspoon ground cumin seeds
  • 1 pound sweet potatoes (about 3 medium)
  • ½ cup masoor dal (split red lentils)
  • 1 small onion, minced
  • 1 tablespoon canola or other neutral oil, plus 4 cups for frying
  • 1 teaspoon salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 tablespoon garam masala
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ⅛ tsp ground black pepper
  • ¼ cup besan (chickpea flour) or all-purpose flour
  • 1 egg, beaten
  • 1 cup panko
Directions
  1. Preheat the oven to 425 F.
  2. Prick sweet potatoes with a fork or small knife and bake on a lined baking sheet for 45–60 minutes, or until tender.
  3. For the cilantro yogurt chutney, mix yogurt, cilantro, chilies, garlic, ½ teaspoon salt, lemon juice, black pepper, and ground cumin seeds. Grind with a mortar and pestle or blender. Refrigerate.
  4. Wash ½ cup of masoor dal and soak in water for 10 minutes. Drain the liquid, add the lentils to a small pot, and add ½ cup water. Simmer for 10–15 minutes, or until tender.
  5. Add oil to a frying pan over medium heat and saute the chopped onion until translucent.
  6. Add cumin seeds, coriander, garam masala, turmeric, red chilli powder, black pepper, and 1 teaspoon salt. Cook for 3–4 minutes, or until the spices are toasted and fragrant.
  7. Drain the masoor dal, then add it to the pan with the onions and spices. Cook for 2–3 minutes to allow the water to evaporate.
  8. Mash the roasted sweet potato in a large mixing bowl.
  9. Add the cooked dal and the onion-spice mix to the bowl of mashed sweet potato. Continue mashing until the mixture is homogeneous.
  10. Using clean hands, form the mixture into 2- to 3-inch-long oval patties.
  11. Coat each patty in besan or all-purpose flour. Dip the patties in the beaten egg, then coat with panko.
  12. Heat a deep pot of oil over medium-high heat.
  13. Deep fry the croquettes in small batches for about 2 minutes each, or until golden brown.
  14. Serve the croquettes with cilantro yogurt chutney.