Simple Recipe for Everyday Baked potato croquettes with pumkin/carrot/tomato soup with a Soft Texture

Ingredients for Baked potato croquettes with pumkin/carrot/tomato soup

1. 1 kg irish potatoes
2. 1 table spoon butter
3. 1 large onion
4. 1/2 tablespoon tumeric
5. to taste Salt
6. Cooking oil
7. I bunch dhania
8. Pumkin/carrot/tomato soup
9. 2 cups pumkin puree
10. 1 cup tomato puree
11. 1/2 cup grated carrots
12. 1 large onion
13. 100 gms chicken pieces
14. 1 tablespoon ginger/ garlic paste
15. 1 knorr chicken cube
16. I teaspoon tumeric
17. 1/2 tablespoon tomato paate
18. 1 cup milk/cream
19. Cooking oil
20. to taste Salt
21. 1 teaspoon rosemery leaves

Cooking Instructions for making Baked potato croquettes with pumkin/carrot/tomato soup

1

Peel, wash and boil the potatoes. Then drain the excess water after boiling

2

Fry the onions till well cooked

3

Add in the butter, salt and tumeric

4

Add in the dhania

5

Add in the potatoes bit by bit as you stir

6

Stir till well mixed then mash

7

Let them cool the roll into desired shapes and arrange on a greased oven tray

8

Apply melted butter on top

9

Bake until browned and crispy

10

For the soup. Prepare the ingredients

11

In a pan fry the chicken pieces in a little oil till well browned and set them aside

12

Fry the onions

13

Add in the tomato puree and ginger/garlic paste. Stir, cover and let it simmer

14

Add in the tomato paste, salt, tumeric, chicken cube and rosemery

15

Add in the grated carrots and browned chicken

16

Add in the pumkin puree bit by bit while stirring

17

Add in the milk and keep stirring till a desired consitency is achieved

18

Cover and allow it to simmer for a few mins