Chole Croquettes | How to make Chole Croquettes

By Sujata Hande-Parab  |  2nd Feb 2018  |  
5 from 1 review Rate It!
  • Chole Croquettes, How to make Chole Croquettes
Chole Croquettesby Sujata Hande-Parab
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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.

Chole Croquettes, a marvellous creation to spice up your day. Chole Croquettes is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingChole Croquettes is just too tempting. This amazing recipe is provided by Sujata Hande-Parab. Be it kids or adults, no one can get away from this delicious dish. How to make Chole Croquettes is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Chole Croquettesby Sujata Hande-Parab. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Chole Croquettes is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Chole Croquettes

Ingredients to make Chole Croquettes

  • 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

How to make Chole Croquettes

  1. Blend green chilli, garlic cloves and ginger into coarse paste.
  2. In a nonstick pan, heat oil. Add cumin seeds. Let it splutter. Add asafoetida. Stir it.
  3. Add finely chopped onion and salt. Cook till translucent.
  4. Add green paste. Cook till raw aroma goes away.
  5. Add finely chopped tomato and finely chopped coriander leaves. Cook on low flame until they soften and become mushy.
  6. Add garam masala, coriander powder, cumin powder, Red chilli powder. Cook for few seconds.
  7. Add boiled chole. Mix well till it combined well.
  8. Add grated potato, rice flour. Mix well. Sauté for few seconds
  9. Add lemon juice. Mix well. Switch off the flame.
  10. Mash the mixture well using spatula or masher. Add 1-2 tbsp water if mixture is too dry.
  11. Add breadcrumbs. Mix well.
  12. For Slurry - In a bowl, take rice flour, salt. Add water slowly. Mix it until form a thick slurry.
  13. Spread crushed vermicelli in a plate.
  14. Divide the mixture equally, stuff grated processed cheese in the center and shape into 3- 3 ½ inch long croquettes.
  15. Dip them in prepared batter and Roll in crushed dry vermicelli.
  16. 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.
  17. Serve hot with any dip.

My Tip:

Don’t add too much of water while preparing chole. They need to be little dry. Spicy chole makes best Croquettes.

Reviews for Chole Croquettes (1)

Hema Mallik9 months ago

Sujata Hande-Parab
9 months ago
Thank you so much.. :)

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