Crispy Fenugreek Seed Potato Fritters

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Golden, crispy fritters made with mashed potatoes and ground fenugreek seeds, served with a cooling yogurt dip. This Indian-inspired vegetarian recipe, ready in about 30 minutes, pairs potatoes, fenugreek seeds, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, boiled and mashed potatoes
• 1 tsp, ground fenugreek seeds
• 1 small, finely chopped onion
• 1, finely chopped green chilies
• 1/4 cup, finely chopped coriander leaves
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/2 cup for frying vegetable oil
• 1/4 cup plain yogurt
• 1 tbsp lemon juice
• 1/4 tsp cumin seeds

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Instructions

1. Step 1: In a bowl, mix 2 medium boiled and mashed potatoes, 1 tsp ground fenugreek seeds, 1 small finely chopped onion, 1 finely chopped green chili, 1/4 cup finely chopped coriander leaves, 2 tbsp all-purpose flour, and 1/2 tsp salt until well combined.
2. Step 2: Shape the mixture into small round patties, about 1/2 inch thick.
3. Step 3: Heat 1/2 cup vegetable oil in a skillet over medium heat. Add 1/4 tsp cumin seeds and let them sizzle for 10 seconds.
4. Step 4: Carefully place the patties in the hot oil and fry for 3-4 minutes on each side until golden brown and crispy.
5. Step 5: Drain on paper towels. For the dip, mix 1/4 cup plain yogurt, 1 tbsp lemon juice, and a pinch of salt. Serve the fritters hot with the yogurt dip.