Ingredients
4
green chilies (no stems)
3
medium onions (chopped finely and separated)
Directions
1.
Soak the peas overnight.
3.
The next day, drain and rinse the peas.
4.
Throw them in a food processor or blender.
5.
Add the green chilies and chop.
6.
Mash the garlic, ginger and 1 tsp of salt.
9.
Put 3 Tbsp of oil in a non-stick frying pan.
11.
Add the peas and fry until they are dry and separated.
12.
Add the garam masala.
14.
Set aside and let cool.
15.
Boil the potatoes for 20 minutes.
16.
Drain them and mash them.
17.
Add the lemon juice and 1 tsp off salt to the mashed potatoes.
19.
Add the other 2 onions to the pea mix.
20.
Add the chopped cilantro to the pea mix.
22.
Shape into croquette shapes.
23.
Fill the bowl with water.
24.
Put the semolina on a plate.
25.
Cover the baking sheet with wax paper.
26.
Dip the croquette into the bowl with water.
27.
Roll in the semolina.
28.
Set them on the baking sheet.
29.
Beat the eggs and 2 Tbsp of water.
30.
Fill a deep pan with oil 1/3 of the way.
31.
To see if the temperature is ready, just drop a small piece of bread into the oil, if it floats quickly you are ready to go.
32.
Fry the croquettes until they are a golden brown, put on a paper towel to remove excess oil.
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