Cheesy Vegetable Croquettes With LeftOver Roti

Name: Cheesy Vegetable Croquettes With LeftOver Roti
Cuisine: Indian
Ingredients: 4 Medium Sized Boiled Potatoes; 1/2 Cup Finely Chopped Veggies (onions, carrots, beans, bell peppers etc); 1.5 Cup Roti Crumbs; to taste Salt; 1 teaspoon Oregano; 1/2 teaspoon Black Pepper; 1 Tablespoon All purpose flour mixed with 1 Tablespoon Water; 150 Gms Pizza Cheese; Oil for Frying

Samira Gupta @cook_7860698

Croquettes with melting cheese in the centre are too hard to resist.

My children are crazy for these croquettes.

These croquettes are a wonderful combination of veggies, soya granules and roti (chapati) crumbs.

Thus fiber, protein and carbs under one roof.

Normally bread crumbs are used for binding the potato veggie dough but here we are using crumbs made by grinding fresh/leftover chapati.

I have deep fried it but you can make these in air fryer too. But take care that air fryer is preheated well and at the highest temperature given in it.

You can make these in advance also and store in the freezer. Whenever required, just take these out and put directly into the hot oil.

Croquettes with melting cheese in the centre are too hard to resist.

My children are crazy for these croquettes.

These croquettes are a wonderful combination of veggies, soya granules and roti (chapati) crumbs.

Thus fiber, protein and carbs under one roof.

Normally bread crumbs are used for binding the potato veggie dough but here we are using crumbs made by grinding fresh/leftover chapati.

I have deep fried it but you can make these in air fryer too. But take care that air fryer is preheated well and at the highest temperature given in it.

You can make these in advance also and store in the freezer. Whenever required, just take these out and put directly into the hot oil.

Samira Gupta @cook_7860698

Croquettes with melting cheese in the centre are too hard to resist.

My children are crazy for these croquettes.

These croquettes are a wonderful combination of veggies, soya granules and roti (chapati) crumbs.

Thus fiber, protein and carbs under one roof.

Normally bread crumbs are used for binding the potato veggie dough but here we are using crumbs made by grinding fresh/leftover chapati.

I have deep fried it but you can make these in air fryer too. But take care that air fryer is preheated well and at the highest temperature given in it.

You can make these in advance also and store in the freezer. Whenever required, just take these out and put directly into the hot oil.

Croquettes with melting cheese in the centre are too hard to resist.

My children are crazy for these croquettes.

These croquettes are a wonderful combination of veggies, soya granules and roti (chapati) crumbs.

Thus fiber, protein and carbs under one roof.

Normally bread crumbs are used for binding the potato veggie dough but here we are using crumbs made by grinding fresh/leftover chapati.

I have deep fried it but you can make these in air fryer too. But take care that air fryer is preheated well and at the highest temperature given in it.

You can make these in advance also and store in the freezer. Whenever required, just take these out and put directly into the hot oil.

Saved

Ingredients

4Medium Sized Boiled Potatoes
1/2 CupFinely Chopped Veggies (onions, carrots, beans, bell peppers etc)
1.5 CupRoti Crumbs
to tasteSalt
1 teaspoonOregano
1/2 teaspoonBlack Pepper
1 TablespoonAll purpose flour mixed with 1 Tablespoon Water
150 GmsPizza Cheese
Oil for Frying

Saved

Steps

1

Gather all the ingredients.
2

Soak soya granules in hot water for 10 minutes. During this time, do the following preparations.
3

Mashed potatoes.
4

Chop veggies very finely.
5

Take all purpose flour and make it's thin batter by adding water, little at a time, so as to avoid lumps
6

Squeeze out all the water from soaked soya granules.
7

Make Roti Crumbs. 4 to 5 chapatis are needed for making 1.5 cups of roti crumbs.
8

Add chopped veggies, soaked and squeezed soya granules, roti crumbs (around 1 Cup), salt, oregano, pepper and chilli flakes to mashed potatoes and make a tight dough. The quantity of crumbs used may vary depending on the moisture content in potatoes.
9

Make sure that the dough is very tight. Take little dough in your hand, flatten it, keep some cheese in it and folding carefully give it the shape of roll/croquette.
10

Once the cheese is stuffed, you cannot remake it, therefore it is better to check the dough by putting a small roll in hot oil. If it fries well then go ahead and make all the croquettes. In case it splits, add some more crumbs to it. Similarly, make all the rolls.
11

After filling cheese, ensure that it is sealed properly without any cracks. Dip the roll in flour batter and then coat roti crumbs on it.
12

Do this with all the croquettes.
13

At this stage, you can put these in the freezer for future use or fry straight away.
14

Heat oil in a deep pan.
When the oil is very hot, put 3 or 4 croquettes in it.
15

Don’t be in a hurry, don’t touch it and let it fry. After a minute or so, gently toss it and cook from the other side.
When done from both the sides, take out and fry another lot.
Similarly, fry all the croquettes.
16

Serve with tomato ketchup or honey chilli sauce or mayonnaise.