Veg cheese croquettes

Veg Cheese Croquettes are crisp on the outside and soft gooey red colour inside. They make an ideal snack for evenings or as an appetiser for party or get together. I have chosen this  recipe as a starter for North Indian Thali of our Blogversary special. 

Culinary Hoppers came together last year on this day and the first blog hop was hosted. Since then, we have explored various kinds of food including baking and desserts. It has been a wonderful journey to learn many new things from these food bloggers who have turned out to be my besties. Culinary Hoppers are now a team of ten bloggers. They are Anupama, Piyali, Shubha, Vani, Padma, Parvathy, Swati, Poornima, Shobana and me. Thanks to these girls for being an integral part of my blogging  journey.

Links of all posts will be put later.

Happy Blogversary ! This is the second post of mine for this blog hop. The other one is Puri for South Indian Thali.

Ingredients :

• Potatoes 4

• Beetroot 1

• Carrots 2

• corn kernels 1 cup

• onion 1

• cheese 4 cubes

• green chilly ginger paste 2tsp

• black salt a pinch

• pomogranate powder 1/2 tsp

• chilly powder 2tsp

• dry mango powder 1/2 tsp

• salt to taste

For the covering :

• rice flour  and water paste

• semolina

Other Ingredients :

oil for frying

Equipments  check list:

wok, perforated ladle, plates, tissues, wide bowl

Method to make veg cheese croquettes :

Let’s get cooking in easy steps.

1 Preparing the filling

2 Making of croquettes

3 Deep frying

Preparing the filling : 

• Cut onion into small pieces.

• Boil potatoes, carrots and beet root in pressure cooker.

• Grate the carrot and beet.

• Mash the potatoes.

• The corn kernels too need to be cooked, if frozen thaw them.

• Grate the cheese cubes.

• Make a paste of ginger and green chilly. I prefer using fresh paste always.

• Take a bowl and mix all the ingredients.

• Keep it aside.

Making the croquettes :

• Make a paste of rice flour with little water. It should be of semi- thick consistency.

• Make a ball of the filling, dip it in the paste and roll in semolina.

• Keep it in refrigerator for ten minutes.

Deep frying/ Appe pan

• Take oil in a wok.

• Heat it.

• Slowly add it and deep fry.

• Alternately, you can use appe pan and cook it with a little oil. If you are using the appe pan, put it immediately in the pan.

• Tasty croquettes are ready to serve.

• You can use any dip or green chutney with it.

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 The North Indian dishes links of my co-bloggers

Piyali’s Badam Paneer Pasanda

Padma’s Paneer Capsicum Paratha

Anu’s Chole Masala

Vani’s No Yeast Bhatura

Shobana’s Soyachunk Pulav

Swatis Potato and Kale fritters

Parvathy’s Panchmel dal