Corn Potato Croquettes

Corn Potato Croquettes
The quintessential croquettes but with a tangy twist!


1 large onion, finely chopped
5 small (or 3 large) potatoes, peeled and diced
12 oz (1 packet) of corn
1 teaspoon turmeric powder
1 teaspoon paprika powder
1 teaspoon cumin seeds
1 teaspoon carom seeds (Ajwain)
1 teaspoon baking soda
1 ½ cup unbleached all-purpose flour
1 cup gram flour
1 egg
1 tablespoon apple cider vinegar
Salt, to taste
Oil, to deep fry


  1. Boil potatoes for 10-15 minutes in salted water until the potato pieces are fork tender. Then drain them.
  2. Transfer the potatoes to a large bowl.
  3. Mash up potatoes and let them cool for a few minutes until they are room temperature or slightly warmer.
  4. Stir in onions, corn, turmeric powder, paprika powder, cumin seeds, carom seeds, baking soda, egg and vinegar; season with salt, to taste. Mix well.
  5. Add the all-purpose flour. Mix well.
  6. Add the gram flour. Mix well.
  7. Let it sit for few minutes.
  8. When the mixture is workable, form the mixture into balls (or any shape you want).
  9. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
  10. Add the balls to the skillet, and cook until evenly golden and crispy, about 3-4 minutes.
  11. Transfer to a paper towel-lined plate.
  12. Serve hot with your favourite dip (or ketchup)