Open in Cookpad AppCooking Instructions
- 1
Grate the boiled potatoes and beetroot in a bowl. Take the boiled peas. Heat oil in a frying pan and fry the raw peanuts and adding the same bowl.
- 2
Now in the same oil add the Cummin seeds, once it crackles add the ginger paste, saute and lower the flame, add coriander powder, green chilies, green coriander, and mix and add then add the grated potato, beetroot, peas, and peanut into it and mix well, add the black rock salt, garam masala, chaat masala and mix well, add salt as per taste and cook it on low flame, stirring continuously till it becomes dry kind. Put it on a plate and let it cool and come to room temperature.
- 3
Take some maida in a bowl add a pinch of salt, to avoid wastage make the batter as needed, now add little water at a time and make a thick batter so that it nicely coats the potato mixture balls. On another plate, take breadcrumbs as needed. Divide the potato veg mixture into your desired size and give it a shape - Round, oval whatever you prefer, the quantity of the croquettes will depend upon the size and shape you make.
- 4
After shaping, dip it in the maida batter and evenly coat it, then coat it with the bread crumbs, use one hand for tbatter and other for breadcrumbs. Again dip in batter and then coat it with breadcrumbs, in this way when you fry it you will get crispy croquettes with soft filling, in this way make all the croquettes. Heat enough oil in a Kadai (don't overheat) and fry the croquettes, do not overcrowd the oil, tossing and turning fry till they are golden brown in color. Adjust flame accordingly.
- 5
Sprinkle some black rock salt and Serve hot with Kasundi or any of your favourite sauce and onion mixed with lemon juice, black pepper and black rock salt.
Reactions
Written by
Similar Recipes
-
Korokke Croquettes Korokke Croquettes
Japanese croquettes, not much different from the ones we usually make, can include more ingredients, as always to each one's taste.
Translated from Cookpad Spain -
Chickpea-Spinach Croquettes Chickpea-Spinach Croquettes
Vegan, healthy and easy to prepare for a quick snack or as an party appetiser as well.Watch full recipe video at: https://youtu.be/B-oaB-nGTZM
-
Salmon Croquettes Salmon Croquettes
Was a hit appetizer for the fourth of July. Would have used additional cans if I knew the family would love 'em.
-
Potato Croquettes Potato Croquettes
If you have leftover mashed potatoes consider making croquettes. Or as I call them “fried mashed potatoes “. I made these with just cheese and scallions but you can add a meat if you like. This makes a great side or appetizer.
-
Turkey Croquettes Turkey Croquettes
This is my version of a recipe I saw somewhere once that was good for leftover turkey. I typically use a low-fat ground turkey the rest of the year when Thanksgiving leftovers are not to be had. You'll see I use egg whites or "egg beaters" egg substitute to reduce the fat. Serve with rice pilaf, roasted red potatoes or mashed potatoes. Freeze and reheat in a toaster oven for a quick meal another day. Use gluten-free breadcrumbs if you wish.
-
My Family;s Potato Croquettes My Family;s Potato Croquettes
It takes time to boil the potatoes, so I always microwave.It won't create too many dirty dishes, and is a quick prep recipe..A basic recipe for croquettes.You can add ground meat, kabocha squash,or whatever ingredients you prefer. Recipe by taesmile
-
Plantain Croquettes Plantain Croquettes
Plantains are rich in nutrients and dietary fibre.They are also rich in potassium and in Vitamin A and C .They are good antioxident as well.(Plantains are not to be confused with bananas.Plantains are bigger than bananas and hard to peel. Raw plantains are used like potatoes or vegetables )They are specially good for making chips Well ripe plantains are usually roasted in ghee or baked .Now I tried a different snack and it is really a delicious and healthy snack
-
Rice Croquettes Rice Croquettes
#JhatpatA delicious way to use up leftover rice - Rice croquettes made along with chickpea flour and grated vegetables.
-
-
Creamy Potato Croquettes Creamy Potato Croquettes
It's been a long time since I cooked homemade croquettes!With a slight variation I was able to make it very creamy.The key is to boil the potato as a whole, and to check the firmness after adding fresh cream. Don't forget to taste to see how delicious it is! Recipe by juripin -
Bread Chicken Croquettes Bread Chicken Croquettes
A delicious evening snack for all age group on rainy days. A healthy snack for school kids when they come home hungry.
Alboni Victoria -
Autumn Salmon and Butter Croquettes Autumn Salmon and Butter Croquettes
I wanted to make croquettes for the autumn.I think I will try making croquettes with mushrooms or chestnuts next.You don't need to add ground meat to make these croquettes rich. The butter adds a deeply rich flavour on its own.The idea for using condensed milk as a 'hidden flavor' in croquettes comes from the mother and son food writers Katsuyo and Kentaro Kobayashi. I borrowed the idea from their cookbooks! For searves 2 (about 10 small croquettes). Recipe by Ecohime
Comments (15)