Mainly croquette is a small often rounded mass consisting usually of minced meat, fish, or vegetable coated with egg and bread crumbs and deep-fried.The Maggi-potato Croquett is a unique and sumptuous item to be savoured as either snacks or starter.
Ingredients:
1.Maggi – 1/4 cup,
2.Potato – 2,
3.Green chilli – 1 [finely chopped],
4.Garlic – 1 tbsp [finely chopped],
5.Ginger – ½ tbsp [finely chopped],
6.Corn flour – 2 tbsp,
7.Red chilli powder – ½ tsp,
8.Garam masala powder – ½ tsp,
9.Dry mango powder – 1 tsp,
10.Coriander leaves – 1 spring [finely chopped],
11.white sesame-3 tablespoon,
12.Salt to taste,
13.Sugar a pinch,
14.Oil for frying.
Method:
Wash & boil potatoes then peel off the skin & mash well.
In a bowl add mashed potato, salt, ginger, garlic, green chilli, corn flour, red chilli powder, garam masala powder, dry mango powder, coriander leaves, sugar mix well & make soft dough.
Heat water in a pan & let it boil. When boiling add salt, oil, noodles cook till soft.Drain water and keep it aside.
Divide the dough into equal size balls and make long cylindrical shaped roll from the balls.
Coat the rolls with white sesame and then wrap around each cylindrical roll with long sized maggi.
Heat oil in a pan and fry on medium flame till golden brown in colour.
Drain on an absorbent paper & serve hot with red chilli sauce or tomato sauce.
My Tip:
The croquettes taste better when deep fried.
Ingredients:
1.Maggi – 1/4 cup,
2.Potato – 2,
3.Green chilli – 1 [finely chopped],
4.Garlic – 1 tbsp [finely chopped],
5.Ginger – ½ tbsp [finely chopped],
6.Corn flour – 2 tbsp,
7.Red chilli powder – ½ tsp,
8.Garam masala powder – ½ tsp,
9.Dry mango powder – 1 tsp,
10.Coriander leaves – 1 spring [finely chopped],
11.white sesame-3 tablespoon,
12.Salt to taste,
13.Sugar a pinch,
14.Oil for frying.
Method:
Wash & boil potatoes then peel off the skin & mash well.
In a bowl add mashed potato, salt, ginger, garlic, green chilli, corn flour, red chilli powder, garam masala powder, dry mango powder, coriander leaves, sugar mix well & make soft dough.
Heat water in a pan & let it boil. When boiling add salt, oil, noodles cook till soft.Drain water and keep it aside.
Divide the dough into equal size balls and make long cylindrical shaped roll from the balls.
Coat the rolls with white sesame and then wrap around each cylindrical roll with long sized maggi.
Heat oil in a pan and fry on medium flame till golden brown in colour.
Drain on an absorbent paper & serve hot with red chilli sauce or tomato sauce.
My Tip:
The croquettes taste better when deep fried.
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