Name: Keema Stuffed Pineapple Croquette recipe by Ranjana Roychowdhury at BetterButter
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: Chicken mince 150gms; Pineapple rings 6-7; Finely sliced onions-2; Chopped Garlic Cloves- 1 tsp; chopped ginger- 1/2 tsp; Tomato puree- 1 cup; Chopped green chillies- 2; Chopped Coriander a bunch; Boiled potato- 1; Turmeric Powder- 1/2 tsp; Paprika/ red chilli powder- 1/2 tsp; Coriander Powder- 1/2 tsp; Garam Masala powder- 1/2 tsp; Grated Cheddar Cheese; Breadcrumbs; oil

ABOUT Keema Stuffed Pineapple Croquette RECIPE

A perfect example of fusion cooking in which the East meets the West!! Spicy chicken keema masala blended with rings of grilled pineapple and covered in a blanket of golden breadcrumbs and deep fried to perfection. These crunchy delights are served on a bed of fresh greens!!

Ingredients Serving: 4

Chicken mince 150gms
Pineapple rings 6-7
Finely sliced onions-2
Chopped Garlic Cloves- 1 tsp
chopped ginger- 1/2 tsp
Tomato puree- 1 cup
Chopped green chillies- 2
Chopped Coriander a bunch
Boiled potato- 1
Turmeric Powder- 1/2 tsp
Paprika/ red chilli powder- 1/2 tsp
Coriander Powder- 1/2 tsp
Garam Masala powder- 1/2 tsp
Grated Cheddar Cheese
Breadcrumbs
oil

Instructions

Lightly grease a grill pan with butter and gently grill both sides of the rings of pineapple and keep aside.
Clean and wash the chicken mince.
Heat oil in a wok. Add bay leaves, cinnamon sticks, cumin seeds, whole black cardamoms and chopped green chillies and saute on a low flame for a minute
When they start to sizzle in oil add chopped ginger and garlic pan and cook for a few seconds.
Add thinly sliced onions and fry until the oil separates.
Now add homemade tomato puree to the pan..
Add turmeric powder, paprika /red chilli powder, coriander powder and garam masala and give it a good stir.
Add salt to taste. Remove the whole garam masala (bay leaf, cinnamon and cardamom) with a spoon.
Now add the minced chicken along with a dollop of butter and keep stirring continuously.
Cover and cook on low flame for 20 minutes or until the liquid that was released after adding the minced chicken dries up imparting a rich colour to the dish.
Add chopped cashewnuts and chopped coriander and cook for a few minutes before turning off the hob.
Transfer the Keema masala to a bowl, add the boiled potato and grated cheese and mash it into a tight dough.
Stuff and coat the ring of pineapple with this prepared mixture
Beat egg in a bowl and season it with salt and pepper.
Dip the pineapple ring in the egg and coat evenly with breadcrumbs
Deep fry on medium flame till the croquette takes up a golden brown colour.
Top it with grated cheese and bake in the oven at 180 degrees C till the cheese melts.
Serve hot with fresh greens and enjoy with your favourite sauce.

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