Green garlic pulao croquettes in Spanish style
#SpiceNFlavors
#Fusionweek
The difference between Spanish croquettes and other varieties of croquettes is that the filling is made from a thick bechamel sauce to which you can add whatever flavouring you want. In order to make a smooth and creamy bechamel you need to stir continuously. The filling then needs to be chilled for several hours to firm up to a consistency that you can handle and roll into a croqueta shape.
Once you have got your bechamel filling ready, you can add any flavor that you want. Typically croquettes would be made to use up any leftover meats or veggies.
As this is fusion week so I made a twist in these Spanish croquettes by adding Green garlic pulao in it. I have prepared these pulao in typical Indian style and then made a twist of Spanish style croquettes . So you can call it as "Indo-Spanish" dish.
Green garlic pulao croquettes in Spanish style
#SpiceNFlavors
#Fusionweek
The difference between Spanish croquettes and other varieties of croquettes is that the filling is made from a thick bechamel sauce to which you can add whatever flavouring you want. In order to make a smooth and creamy bechamel you need to stir continuously. The filling then needs to be chilled for several hours to firm up to a consistency that you can handle and roll into a croqueta shape.
Once you have got your bechamel filling ready, you can add any flavor that you want. Typically croquettes would be made to use up any leftover meats or veggies.
As this is fusion week so I made a twist in these Spanish croquettes by adding Green garlic pulao in it. I have prepared these pulao in typical Indian style and then made a twist of Spanish style croquettes . So you can call it as "Indo-Spanish" dish.
Open in Cookpad AppSteps
- 1
Wash and chop the garlic chives.
- 2
Heat a pan and put oil in it. Then add the cumin seeds in it.
- 3
When they crackle then add the chopped garlic chives and green peas in it.
- 4
Cook it for 3-4 minutes and then add the cooked rice and salt in it and mix it well and again cook it for 2-3 minutes. Now your pulao is ready.
- 5
Now this is time to prepare the bechamel sauce. First of all heat a pan and put butter in it.
- 6
When the butter melts then add the chopped onion in it.
- 7
When the onion become changes their colour then add the flour and stir it continuously.
- 8
After 2-3 minutes add the milk in it and continuously stir it.
- 9
After sometime it becomes slightly thick and creamy. Add salt and black pepper in it. Now your bechamel is ready.
- 10
Now add the pulao in it and again stir it continuously till it becomes slightly dry.
- 11
Now switch off the flame. Your croquette mixture is ready. Chill it for 1-2 hours in the refrigerator.
- 12
In the meantime prepare the breadcrumbs and the cornflour milk mixture ready.
- 13
Now make small cylindrical croqueta shapes of the mixture. Roll it on the bread crumbs, then the milk mixture and again on the bread crumbs.
- 14
Now ready all the croqueta for deep frying.
- 15
Heat a wok with oil and then deep fry all the croquettes till they become golden brown in colour.
- 16
Now your green garlic pulao croquettes are ready to serve. Serve hot with your favourite sauce or simple ketchup.
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