These delicious potatoes stuffed mushroom croquettes or pakodas will pleasantly surprise your guests. They would never guess that a humble and earthy mushroom can be so elevated with taste. The crisp coating is due to the crushed corn chips which adds an additional layer of flavor and deliciousness.
You won’t be able to stop at just one. They are so good served piping hot with beer and some spicy chutney or whatever dipping sauce you fancy.
I am not a mushroom fan. Never took a liking to mushrooms unless it’s my mom’s recipe. She makes this special mushroom potato dish with a dry gravy that’s lip-smacking good. But I don’t get that variety of mushroom here nor I ever tried to replicate her mushroom recipe. Even if I did, I don’t think I will ever bring the taste into it like she does.
When I am so averse to mushrooms, my husband, on the other hand, loves them. So thought of making these Potato Stuffed Mushroom Croquettes for him. I had boiled potatoes in the refrigerator. I got a small packet of button mushroom and got to work. He enjoyed these croquettes or pakodas with Tomato-Chili-Garlic Chutney. If you are not into too spicy chutneys, then serve them with something less spicy Sweet and Spicy Plum Chutney..If you give me a couple of boiled potatoes, I will probably end up making croquettes or cutlets or pakodas out of everything. No Kidding! Last year I made these Spicy Lentil and Potato Croquettes..and we used those on sandwiches. Those were so yum.
These Potato Stuffed Mushroom Croquettes didn’t take a lot of time prepare and came out crunchy on the outside and soft and delicious on the inside. I used a few packets of chips to use as the coating and that enhanced the flavors of the croquettes to a large extent. So, if don’t have breadcrumbs handy, go for some packets of potato or corn chips. Crush them well and then roll your croquettes on them.
Serve these vegetarian Potato Stuffed Mushroom Croquettes or Pakodas to yours guests with some home-made dipping sauce. These are great for potlucks as well.
- 9/10 button mushrooms
- 1 TSP chili powder
- 1 TSP chopped cilantro
- 1 TSP black pepper
- 2 TBSP finely chopped onion
- 1 cup mashed potato
- 1 cup flour
- 1/2 cup corn flour
- salt and crushed pepper as per your taste
- 1 TSP ginger garlic paste
- Some potato or corn chips finely crushed for coating the pakoda or croquettes ( I used two bags of doritos)
- Vegetable oil for deep-frying
- Take the stems out of the mushrooms which will create a cavity to stuff the potato mixture in
- Mix the mashed potato with chili powder, black pepper, chopped cilantro or coriander, chopped onion and keep aside
- For the batter, mix flour, corn flour, salt, pepper, ginger garlic paste with enough water to make a runny batter but not too runny either.
- Stuff the potato mixture in each mushroom and dip in the batter and then roll in the crushed chips
- Keep these coated mushroom croquettes in the refrigerator for 10 to 15 minutes
- Heat oil in a deep bottomed pan and fry these croquettes until browned and crispy
- Once the croquettes are brown, place on a plate lined with paper towel to drain the excess oil.
- Repeat this process until all of the croquettes are cooked. Serve warm with Tomato-Chili-Garlic Chutney or Sweet and Spicy Plum Chutney
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