Beetroot & Carrot Croquettes By Creationsofconfeteria Munia

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Beetroot & Carrot Croquettes

It is a pure vegetarian recipe developed in Bengal inspired from the British continental foods. The recipe has goodness of beetroot, carrots, potatoes, and aromatic spices and condiments.
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Serves

6 Servings

Cooking Time

50 Mins

Meal Type

APPETISER

Rate This Recipe5

INGREDIENTS

  • Julienned beetroot 2 cups
  • Julienned carrots 1 cup
  • Boiled and mashed potatoes 1 1/2 cups
  • Peanuts, halved, 1 tablespoon
  • Chopped coconut chunks 1 tablespoon
  • Panch foron (Fennel, cumin, mustard, Fenugreek, Nigella seeds together 2 teaspoon
  • Dried whole red chilli 1no
  • Asafoetida or Hing 1/4 teaspoon
  • Chopped fresh coriander 2 tablespoon
  • Chopped green chilli 2 nos
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Salt as per taste
  • Ginger paste 1 teaspoon
  • Ghee 2 tablespoon
  • Cornflour 1 cup
  • Water 2 to 3 tablespoon
  • Breadcrumbs 200 gms
  • Refined flour 100 gms
  • Oil for deep frying
  • Bay leaf 1

PREPARATION

  1. 1

    In a pan fry roast panchforon and bay leaf till seeds crackle. Remove from heat, cool them and coarse grind in a pestle-mortar.
  2. 2

    Now heat ghee in the pan in low flame. first fry the peanuts and then the coconut chunks. Take out and keep aside.
  3. 3

    Keeping flame low, to the rest of the ghee, add dried red chilli, asafoetida, ginger paste and saute for a minute.
  4. 4

    Add the julienned beetroot and carrot, give a heady stir and cover-cook for 2 minutes.
  5. 5

    Remove cover, add cumin powder, coriander powder, red chilli powder and salt. Mix well and cover with a lid. Cook till the vegetables are tender.
  6. 6

    Now add mashed potatoes and mix well. Adjust seasoning and cook till the sides come off from the pan and the stuffing adheres together.
  7. 7

    Cool for 5 minutes.
  8. 8

    Now add the chopped coriander, green chillies, fried peanuts, fried coconut chunks, ground panchforon masala and mix with a spatula. Your beetroot stuffing is ready.
  9. 9

    Let the stuffing cool till you are able to work with your hands.
  10. 10

    Now make 12 equal balls out of the stuffing and shape into "pedas" .
  11. 11

    Make a thick slurry with cornflour and water, add some salt to it.
  12. 12

    Take each "Peda" coat with Maida, dip in slurry and finally coat with breadcrumbs and keep on a plate. Your croquettes are ready to be fried.
  13. 13

    Heat oil in a deep bottom Kadai and fry the croquettes under medium flame till golden brown.
  14. 14

    Serve with salad and Mustard sauce.
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