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Thursday, July 03, 2014

Rice Croquets

Rice Croquet


For rice mixture 

Left over cooked Rice   : 1 cup
Boiled corn: 2-3 tbsp
Chopped coriander   : 2 tbsp
Chopped green chilies: 1 tsp
Chopped onions: 2 tbsp
Salt to taste 
Roasted cumin powder: 1 tsp
Red chilly powder 1 tsp
Grated cheese: 2 tsp
Grated Paneer: 2 tbsp
Grated Paneer: 2 tbsp
Bread crumbs  : 2 tbsp

For batter

refined flour: 1 & 1/2 Cup
Salt to taste 
Crushed black pepper to taste 
Red chilly powder  : 1 tbsp
Refined flour to dust 
Bread crumbs to coat the croquet 
Oil for Deep frying 
METHOD

  • In a bowl mash the boiled rice. 
  • Chop boiled corn and add to the rice mixture. 
  • Now add chopped coriander, chopped green chilies, chopped onions, salt, roasted cumin powder, red chilly powder, grated cheese, paneer, breadcrumbs and mix well.
  • Prepare the ball from the mixture and keep it aside. 
  • In a another bowl take refined flour, salt, crushed black pepper, red chilly powder, water and prepare a thick batter. 
  • Take the rice balls and dust refined flour on it. 
  • Put the prepared balls in the batter with one hand and with another hand coat balls with breadcrumbs. 
  • Deep fry the prepared croquets in hot oil until golden brown and remove them on a tissue paper. 
  • Your Rice croquets are ready to serve. 


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