Preparation Time : 30 minutes
Cooking Time : 20 minutes
Serving : 6-8 members
Description
Vermicelli croquettes . It was during one summer holidays of my children and the holy month of ramadan was going on then . Not sure why we planned a trip to Bangalore during the fasting time . on our journey towards Bangalore on the out skirts , we dropped in to a hotel for a buffet lunch . A grand spread was displayed . As usual the curious me though fasting went through the entire spread seeing and reading the name boards of each dish displayed . There was this one dish that was rolled in vermicelli and deep fried to a deep sun shine yellow . It looked really tempting with pick me up written all over it and the aroma of this particular dish was over taking all the other dishes . My cousins , kids and hubby really liked the dish and lined their stomachs with this ubiquitous brunch . My mind was busy and a bit confused on this fatty culprit , weather they should have rolled the potato Patti in raw vermicelli or in boiled ones . As for American chopsuey we boil the noodles and then deep fry to get crisp noodles . With this confusion in mind , this divine dish was a forgotten story after that . Nearly after 6-7 years , I came across a recipe in one of my friends cook books about a snack similar that had used vermicelli to coat the potato Patti .finally my doubt was cleared and the recipe demanded for raw vermicelli ( how dum I am !!! ) I took note of the recipe and tried it out for the first time when I had my newly wedded cousin sister Ashibha come over to my place for a holiday feast . Her hubby hassan loved this snack and so many other things that I made for them . They were here for 2 days and both of them had gained two kg’s each :-)) . My job done and the best part being she got pregnant immediately after this trip to my place . Now she is blessed with a beautiful daughter adleena ( hope I have spelt her name right ) who has a dimple on her cheek that’s even more beautiful .
Ingredients for the covering
Ingredients | Quantity |
|---|---|
| Potatoes | 6 boiled , peeled and mashed |
| Lime juice | 1/2 teaspoon |
| Green Chilli + ginger paste | 1 tablespoon |
| Gram flour | 4 tablespoons |
| Salt | to taste |
Method for the covering
- Mix all the above mentioned ingredients together .
- Taste and adjust . Divide into equal lemon size balls and set aside .
Ingredients for Stuffing
Ingredients | Quantity |
|---|---|
| Corn kernels | 1 1/4 cup boiled |
| Grated coconut | 1/4 cup |
| Chopped coriander leaves | 1/4 cup |
| Lime juice | 1/2 teaspoon |
| Green Chilli +ginger paste | 1 1/2 teaspoon |
| Salt and sugar | to taste |
Method for stuffing
- Mix all the ingredients together .
- Taste and adjust .Set aside .
How to proceed
- In greased hands , make flat puris out of the potato balls .
- Place little corn mixture in the Center of each flattened ball and bind the open edges together and make an oval shape croquettes .
Other ingredients
ingredients | Quantity |
|---|---|
| Flour / Maida | 1/4 cup |
| Corn flour | 1/4 cup |
| Salt | to taste |
| Water | enough to make a loose batter |
| Vermicelli | 200 grams or more |
| Oil | to deep fry |
Method
- Mix flour , corn flour , salt and water to make a semi loose batter .
- Dip each oval shaped croquettes into the batter and roll in crushed vermicelli , making sure the vermicelli has coated all around the croquettes well .
- Do the same with all the croquettes and vermicelli . Heat oil to deep fry .
- Deep fry the vermicelli croquettes to a golden brown colour and crisp . Drain and serve hot with tomato sauce and mint chutney .
Notes
- any other veg or non – veg filling can be substituted to your choice .
- At times I do use cutlet mixture and roll them in vermicelli and deep fry . Works perfect .
- These croquettes can be made a day before , stored in the refrigerator and deep fried when required .
