### TranslatedIngredients: 4 Potatoes (Aloo) - hard-boiled,3/4 cup Amaranth Seeds (Rajgira) - roasted,3 tablespoon Fresh Thyme leaves - chopped,2 Green Chillies - finely chopped,3 cloves Garlic - grated,1 tablespoon Black pepper powder,1 tablespoon Butter,1 tablespoon Sunflower Oil - plus little more for brushing,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Continental ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Amaranth Potato Thyme Croquette, preheat your oven at 180 C.The potatoes should be hard-boiled, it must not be mushy. Grate the potatoes and set aside.On a low flame, roast the Amaranth seeds until it crackles.Heat a skillet, add the oil followed by the chopped green chilli, grated garlic and chopped thyme.Add the grated potatoes, butter, salt, crushed pepper and mix well to combine. Add the roasted amaranth seeds into the potato mixture and stir until well combined.Shape the Amaranth Potato Thyme mixture in to lemon-sized balls or using your palm make an oval shape croquette. Roll this ball over the Amaranth seeds until coated on all sides.Brush will the Croquette with oil and bake for about 20 minutes in oven mark until crisp and evenly browned on all sides.Serve the Amaranth Potato Thyme Croquettes along with masala chai for a tea time snack during the monsoons or even pack them into your kids school lunch box.
