Croquettes are usually made of mashed potato. It is then coated with flour and deep fried. I have made these croquettes with twist. I had leftover batter from multi-grain spicy pancakes so decided to try something different. I have made these without frying, using a non-stick Paniyaram pan – minimal oil use! Also, this recipe is perfect for those who are on healthy diets, as the lentils (dals) and spinach used make this dish high in protein and Iron! The liquorice flavour of fennel is heavenly. This recipe serves as a side dish to 3-4 people.
Preparation time: 30 minutes
Cooking Time: 30 minutes
1 cup spinach paste ( spinach leaves blanched and then blended into fine paste)
1/2 cup chopped coriander leaves
3-4 green chili finely chopped or as per your taste
1 small piece of ginger grated
1 tbs fennel seeds (sauf)
Pinch of asafoetida
Salt to taste
Oil for cooking
1. In a large bowl, wash all the dals, rice, soy beans and fenugreek seeds with water a couple of times, and soak it in water for 3-4 hours. Once the dal is completely soaked, grind the mixture to a fine gradient using a mixer, keeping the amount of water used to grind minimal. Set this mixture aside for 3-4 hours.
3. Add a drop of oil to each hole of the Paniyaram pan to grease it. Pre-heat the pan on medium heat on the stove. Once the pan is hot, pour the mixture into each hole and let it cook until bottom part is golden brown, flip each ball over upside down, add another drop of oil to each hole, cook until the whole balls is golden and crisp. Instead, you can deep fry these balls.
4. These croquettes taste the best when they are hot. Serve it with tomato ketch up or green chutney. This can be eaten at anytime of the day but best during rainy or snowy cold days.
This dish is super-delicious and it’s easy to get the kids to eat it too! Try it for yourself!
Please comment below and share your experience with me. Until next time!
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