200 g (7 oz) Corn (bhutta), grated
2 Bread, slices
1 tsp (6 g) Ginger (adrak) paste
1 tsp (5 g) Green chilli paste
1/2 tsp (1 g) White pepper (safed mirch) powder
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Salt to taste Vegetable oil for frying
2 Bread, slices
1 tsp (6 g) Ginger (adrak) paste
1 tsp (5 g) Green chilli paste
1/2 tsp (1 g) White pepper (safed mirch) powder
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Salt to taste Vegetable oil for frying
For the mint chutney:
1 bunch Mint (pudina) leaves
2 Green chillies
1 Onion, small
1/2 tsp (3 ml) Lemon (nimbu) juice
Salt to taste
1 tsp (2 g) Cumin (jeera) seeds
2 Green chillies
1 Onion, small
1/2 tsp (3 ml) Lemon (nimbu) juice
Salt to taste
1 tsp (2 g) Cumin (jeera) seeds
method
1. Mix all the ingredients (except oil and ingredients for the mint chutney) together.
2. Divide the mixture equally into lemon-sized balls. Flatten each piece into desired shape.
3. Heat the oil in a pan till smoking; shallow fry the croquettes till golden brown. Remove and drain the excess oil on absorbent kitchen towels.
4. For the mint chutney, mix and blend all the ingredients to a fine paste.
5. Serve the croquettes hot with this chutney.
2. Divide the mixture equally into lemon-sized balls. Flatten each piece into desired shape.
3. Heat the oil in a pan till smoking; shallow fry the croquettes till golden brown. Remove and drain the excess oil on absorbent kitchen towels.
4. For the mint chutney, mix and blend all the ingredients to a fine paste.
5. Serve the croquettes hot with this chutney.
serving amount
serves: 2 - 3
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