Corn And Vegetable Croquettes

After that 'healthy millet pissaladiere and buns' I felt a little bad for the grumbling tween and made this one to mollify her. I do not recall the edition but the recipe for these croquettes appeared in Gurls magazine about an year back! My daughter has been drooling over the pictures from the time she saw them, so this was just perfect to make her smile......, and grin she did, after she smelt them!!

Cutlets or Tikkis are the Indian answers to the French Croquettes and I make vegetable cutlets quite often, but there is one obvious difference between the croquettes and the cutlets - croquettes sound simply better, as you feel the crisp veggies even as you utter the word!

I haven't used any of the masalas, as they tend to suppress the flavour of the fresh veggies. I had a satisfied family after they were made and had, and some less satisfied friends when I carried only a few to lunch;)

Ingredients - The measures I used are indicated within brackets:
3 freshly shelled sweet corn (About 3 cups)
1 carrot grated (About 1 cup)
100g french beans finely chopped (About 1/2 cup)
100g cauliflower finely chopped (About 1/2 cup)
100g green peas (About 1/2 cup frozen peas thawed)
1 Onion finely chopped (2)
1tsp. ginger garlic paste (Did not use)
2 potatoes - boiled and grated separately (3)
2 tbsp. gramflour/Chickpea flour/Besan
2 green chillies (1)
Coriander leaves (Generously)
1/4tsp. turmeric powder (Did not use)
Salt to taste
1/4 tsp. Cumin Powder (Did not use)
Bread Crumbs (Out of 5 storebrought breads)
Oil for deep frying

Boil Corn separtely till just done.

Fry chopped onion in a tbsp. of oil till transluscent. Add ginger garlic paste if using.

Add Finely chopped vegetables and corn. Add salt and green chillies. Add the turmeric powder and cumin powder now if using.

When done, add the smashed boiled potatoes and mix well.

I blanched the rest of the vegetables too and mixed them into the fried onions alongwith potatoes instead of following that saga.

Remove from fire and stir in the coriander leaves. Cool and shape the mixture into oblong croquettes.

Make a batter of dipping consistency by mixing water in the gramflour and beating.

Dip the prepared croquettes in the batter, roll it in bread crumbs, and deep fry in oil. Serve hot with ketchup and mint chutney.

I used the left over fresh blanched veggies as a salad!

Ready to dig in? or just gape at the croquettes and if possible, drool over the salad;)

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