Crunchy Egg Croquettes | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

These boiled egg and potato croquettes are full of flavour and crunch in each bite.

CRUNCHY EGG CROQUETTES

Ingredients

3 eggs, hardboiled and peeled
3 medium potatoes, boiled and peeled
Salt to taste
2 tablespoons chopped fresh mint leaves
1 teaspoon chaat masala
1 tablespoon cheese spread
Crushed black peppercorns to taste
Oil for deep-frying
6-7 cream cracker biscuits
½ cup refined flour (maida)
2 eggs
Tomato ketchup for serving

Method

1. Grate hardboiled eggs and potatoes in a bowl. Add salt, mint leaves, chaat masala and cheese spread and mix. Add crushed peppercorns and mix well.
2. Divide the mixture into equal portions and shape into cylinders.
3. Heat sufficient oil in a kadai.
4. Put cracker biscuits in a zip-lock bag, seal and coarsely crush using a rolling pin. transfer on a plate.
5. Spread flour on another plate.
6. Beat eggs in another bowl.
7. Coat each croquette in flour, dip in beaten egg and coat with ground cracker biscuits.
8. Deep-fry the croquettes in hot oil till golden brown and crisp. Drain on absorbent paper.
9. Serve hot with tomato ketchup.
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