Name: Potato and Yellow Split Pea Croquettes with an Onion-Mace Sauce (Aloo Shaami Kebab)
Yield: Makes 20 Croquettes (Serves 10)
Cuisine: India
Ingredients: 1½ teaspoons coarse kosher or sea salt; 1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning; 6 fresh green Thai, cayenne, or serrano chiles, stems removed; 6 large cloves garlic; ½ cup firmly packed fresh cilantro leaves and tender stems; 1 cup yellow split peas (chana dal), picked over for stones; 2 tablespoons canola oil; ½ cup rice flour; Canola oil for pan-frying; ½ teaspoon coarse kosher or sea salt; ½ teaspoon ground mace; ½ teaspoon ground nutmeg; 1 cup finely chopped red onion; 1 teaspoon white granulated sugar; ½ teaspoon cayenne (ground red pepper); 2 tablespoons finely chopped fresh cilantro leaves and tender stems

Preparation info

Makes 20 Croquettes (Serves
10
)

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

My vegetarian friends felt cheated when I served the traditional Kashmiri shaami kebab with ground lamb. So the next time they invited themselves over (when it comes to food, they don’t feel shy), I made this vegetarian kebab with potatoes and yellow split peas. Though not the same as a shaami kebab (since this recipe includes neither raisins nor tomato), I love the fact that it includes the split peas, making it a nutritionally sane alternat