Aloo Cheese Croquettes Video by Tarla Dalal

Aloo Cheese Croquettes Video by Tarla Dalal

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A yummy starter, which is sure to raise one’s expectations of the forthcoming meal! Aloo Cheese Croquettes also look very appetising, so nobody is likely to pass up the tray without tasting one. A melt-in-the-mouth covering of mashed potatoes gives way to a succulent, cheesy filling that has the peppy flavour of chilli-garlic sauce. Accompanied by more chilli-garlic sauce, this delectable snack is an awesome treat for your taste buds – in terms of its texture as well as flavour! Enjoy it hot and fresh.

  

Recipe Description for Aloo Cheese Croquettes, Potato and Cheese Rolls

Preparation Time: 
Cooking Time: 
Makes 12 crouquettes
Show me for crouquettes


Ingredients

3 cups boiled , peeled and mashed potatoes
salt to taste
1/2 tsp freshly ground black pepper (kalimirch)
1/2 cup plain flour (maida)
bread crumbs for rolling
oil for deep-frying

To Be Mixed Into A Cheesy Stuffing
1/2 cup grated mozzarella cheese
1/2 cup grated processed cheese
2 tbsp chilli-garlic sauce

For Serving
chilli-garlic sauce

Method
  1. Combine the potatoes, salt and pepper powder in a deep bowl and mix well.
  2. Divide the potato mixture into 12 equal portions and keep aside.
  3. Combine the plain flour along with approx. ¾ cup water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside.
  4. Divide the cheese stuffing into 12 equal portions and keep aside.
  5. Take a portion of the potato mixture and flatten it on your palm into a 50 mm. (2”) diameter circle using your fingers.
  6. Place a portion of the cheese stuffing in the centre and bring all the sides together and shape into a cylindrical roll.
  7. Dip the croquette in the plain flour-water mixture and roll it in the bread crumbs till it is evenly coated from all the sides.
  8. Repeat step 5 to 7 to make 11 more croquettes.
  9. Heat the oil in a deep non-stick pan and deep-fry, a few croquettes at a time on a medium flame, till they are golden brown in colour from all sides. Drain on an absorbent paper.
  10. Serve immediately with chilli-garlic sauce.
RECIPE SOURCE : Kebabs and TikkisBuy this cookbook

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