Ingredients

The following ingredients have 4 Servings
  • Eggplants long black (Baked, peeled and blended – 2nos)
  • Potatoes (baked and peeled, grated large – 1nos)
  • Lemon juice – ½ lemon
  • Onion finely chopped – 1/2 Medium
  • Garlic finely chopped – 1tsp
  • Green chilli coarse paste – 2 tsp
  • Coriander leaves finely chopped – 2 tsp
  • Cinnamon powder a pinch
  • Garam Masala – 1tsp
  • Coriander powder – 1 tsp
  • Roasted cumin powder - 1/2 tsp
  • Fresh breadcrumbs - ½ cup
  • Oil for deep frying – 2cups
  • Processed cheese – ½ cup
  • Salt
  • For the slurry : Flour – 3-4 tbsp.
  • Rice flour – 1tbsp
  • Salt
  • Water – as required for preparing slurry
  • For the coating: Crushed Dry Vermicelli – 1 cup
  • Other ingredients – for serving - Tomato Ketchup

Instruction

  • In a nonstick pan, heat oil. Add finely chopped onion. Cook till translucent.
  • Add Chopped garlic, green chili paste cook till raw aroma goes off.
  • Add garam masala, Cinnamon powder, Coriander powder, cumin powder. Stir well
  • Add grated potato and blended eggplants mix thoroughly.
  • Add lemon juice, salt, coriander leaves. Stir for 1-2 minute.
  • Add fresh bread crumbs. Mix till mixture incorporates well.
  • Make a thick batter or slurry of Flour or Maida, rice flour and salt adding little water at a time.
  • Spread crushed vermicelli in a plate.
  • Divide the mixture equally, stuff grated processed cheese in the center and shape into 3- 3 ½ inch long croquettes.
  • Dip them in prepared batter and Roll in crushed dry vermicelli.
  • Heat oil in a kadai or wok, Fry prepared croquettes until crispy and golden brown.
  • Drain on paper towels. Serve hot with any dip or tomato ketchup.