Vermicelli croquettes

Share Button

IMG_4802-1

IMG_5940

photo (1)

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 juice1/2 teaspoon
Green Chilli + ginger paste 1 tablespoon
Gram flour 4 tablespoons
Salt to taste

Method for the covering

  1. Mix all the above mentioned ingredients together .
  2. Taste and adjust . Divide into equal lemon size balls and set aside .

Ingredients for Stuffing

Ingredients
Quantity
Corn kernels1 1/4 cup boiled
Grated coconut1/4 cup
Chopped coriander leaves 1/4 cup
Lime juice 1/2 teaspoon
Green Chilli +ginger paste 1 1/2 teaspoon
Salt and sugarto taste

Method for stuffing

  1. Mix all the ingredients together .
  2. Taste and adjust .Set aside .

How to proceed

  1. In greased hands , make flat puris out of the potato balls .
  2. 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 / Maida1/4 cup
Corn flour 1/4 cup
Saltto taste
Water enough to make a loose batter
Vermicelli 200 grams or more
Oilto deep fry

Method

  1. Mix flour , corn flour , salt and water to make a semi loose batter .
  2. Dip each oval shaped croquettes into the batter and roll in crushed vermicelli , making sure the vermicelli has coated all around the croquettes well .
  3. Do the same with all the croquettes and vermicelli . Heat oil to deep fry .
  4. Deep fry the vermicelli croquettes to a golden brown colour and crisp . Drain and serve hot with tomato sauce and mint chutney .

Notes

  1. any other veg or non – veg filling can be substituted to your choice .
  2. At times I do use cutlet mixture and roll them in vermicelli and deep fry . Works perfect .
  3. These croquettes can be made a day before , stored in the refrigerator and deep fried when required .