Name: Chole Croquettes recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Boiled Chickpeas or kabuli chana – ¾ cup; Boiled Potatoes – 1 medium size.; Grated Cumin seeds – ½ tsp; Onion Medium– 1/2 finely chopped; Tomato finely chopped – 1 medium; Asafoetida – ¼ tsp; Coriander powder – ½ tsp; Cumin powder – ½ tsp; Red chilli powder – 1 tsp; Chole garam masala – 1 tsp; Finely chopped coriander – ¼ cup; Green paste – Green chilli – 2-3; finely chopped Garlic – 3-4; sliced Ginger – ¼ inch; Lemon Juice –1 tsp; Salt to taste; Bread crumbs – 1 ½ tbsp; Rice Flour – ½ tbsp; Oil – 2cups for frying; For Slurry - Flour – 2-3 tbsp; Rice Flour – 2 tbsp; Salt to taste; Water – as required for preparing slurry + 1-2 tbsp for chole; For the coating - Crushed Dry Vermicelli – 1cup; Other ingredients – for serving - Tomato Ketchup or Any dip

ABOUT Chole Croquettes RECIPE

Chana masala also known as channay, chole masala, chole or chholay is a dish from the Indian subcontinent; notable in Indian and Pakistani cuisine prepared using chana or chickpeas. Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana. Croquettes is originated in France, is a small bread crumbed fried food roll containing, usually as main ingredients, mashed potatoes or ground meat (veal, beef, chicken, or turkey). The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried. The croquette (from the French croquer, "to crunch") gained worldwide popularity, both as a delicacy and as a fast food. This is fusion recipe. I have used chole (Indian dish) and shaped them like Croquettes. For binding I have used rice flour, Potato, breadcrumbs, coated with slurry and dry vermicelli and deep fried.

Ingredients Serving: 4

Boiled Chickpeas or kabuli chana – ¾ cup
Boiled Potatoes – 1 medium size.
Grated Cumin seeds – ½ tsp
Onion Medium– 1/2 finely chopped
Tomato finely chopped – 1 medium
Asafoetida – ¼ tsp
Coriander powder – ½ tsp
Cumin powder – ½ tsp
Red chilli powder – 1 tsp
Chole garam masala – 1 tsp
Finely chopped coriander – ¼ cup
Green paste – Green chilli – 2-3
finely chopped Garlic – 3-4
sliced Ginger – ¼ inch
Lemon Juice –1 tsp
Salt to taste
Bread crumbs – 1 ½ tbsp
Rice Flour – ½ tbsp
Oil – 2cups for frying
For Slurry - Flour – 2-3 tbsp
Rice Flour – 2 tbsp
Salt to taste
Water – as required for preparing slurry + 1-2 tbsp for chole
For the coating - Crushed Dry Vermicelli – 1cup
Other ingredients – for serving - Tomato Ketchup or Any dip

Instructions

Blend green chilli, garlic cloves and ginger into coarse paste.
In a nonstick pan, heat oil. Add cumin seeds. Let it splutter. Add asafoetida. Stir it.
Add finely chopped onion and salt. Cook till translucent.
Add green paste. Cook till raw aroma goes away.
Add finely chopped tomato and finely chopped coriander leaves. Cook on low flame until they soften and become mushy.
Add garam masala, coriander powder, cumin powder, Red chilli powder. Cook for few seconds.
Add boiled chole. Mix well till it combined well.
Add grated potato, rice flour. Mix well. Sauté for few seconds
Add lemon juice. Mix well. Switch off the flame.
Mash the mixture well using spatula or masher. Add 1-2 tbsp water if mixture is too dry.
Add breadcrumbs. Mix well.
For Slurry - In a bowl, take rice flour, salt. Add water slowly. Mix it until form a thick slurry.
Spread crushed vermicelli in a plate.
Divide the mixture equally, stuff grated processed cheese in the center and shape into 3- 3 ½ inch long croquettes.
Dip them in prepared batter and Roll in crushed dry vermicelli.
Heat oil in a kadai or wok, Fry prepared croquettes on medium low flame until crispy and golden brown. Drain and place it over a kitchen towel to absorb excess oil.
Serve hot with any dip.

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