Crispy on the outside with a soft, savory filling of spiced ground beef and potatoes. These Indian-style croquettes are a perfect party appetizer or an evening snack, best served hot with a side of tangy ketchup.
Prep25 min
Cook20 min
Servings4
Serving size: 3 pieces
440cal
24gprotein
41gcarbs
20g
Ingredients
250 g Ground Beef (Also known as beef mince)
250 g Potatoes (About 2 medium potatoes, starchy variety like Russet recommended)
1 medium Onion (Finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (Finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to your spice preference)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Beef Croquettes, Ladi Pav and Kachumber Salad
Crispy, perfectly spiced Beef Croquettes with soft pao and fresh salad – a quick, soul-satisfying bite!
This goan dish is perfect for lunch. With 784.31 calories and 33.49g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Salt (Adjust to taste)
0.5 tsp Black Pepper Powder
2 tbsp Vegetable Oil (For cooking the filling)
0.25 cup Maida (For dredging)
1 large Egg (Lightly beaten)
1 cup Breadcrumbs (For coating)
Instructions
1
Prepare the Filling
Boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain, peel, and mash them thoroughly in a large bowl. Set aside.
Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the ginger-garlic paste and green chillies. Sauté for 1 minute until the raw smell disappears.
Add the ground beef to the pan. Use a spatula to break it up and cook for 5-7 minutes until it's browned and cooked through.
Stir in the turmeric powder, red chilli powder, garam masala, salt, and black pepper. Cook for another 2-3 minutes, ensuring the mixture becomes quite dry.
Remove the pan from the heat and let the beef mixture cool for at least 10 minutes.
2
Combine and Shape the Croquettes
Add the cooled beef mixture and chopped coriander leaves to the bowl with the mashed potatoes.
Mix everything together until well combined. Taste and adjust the seasoning if necessary.
For best results, cover and chill the mixture in the refrigerator for 20-30 minutes. This makes it easier to shape.
Divide the mixture into 12 equal portions. Roll each portion between your palms to form a smooth, oval-shaped croquette, about 3 inches long.
3
Coat the Croquettes
Set up a coating station with three shallow dishes. Place the maida (all-purpose flour) in the first, the beaten egg in the second, and the breadcrumbs in the third.
Take one croquette and gently dredge it in the flour, tapping off any excess.
Next, dip it into the beaten egg, ensuring it's completely coated.
Finally, roll the croquette in the breadcrumbs, pressing lightly to make sure the crumbs adhere evenly. Place the coated croquette on a tray and repeat with the rest.
4
Fry to Golden Perfection
Heat 2 cups of oil in a deep pan or kadai over medium-high heat to about 175°C (350°F). If you don't have a thermometer, drop a breadcrumb into the oil; it should sizzle and turn golden in 30 seconds.
Carefully place 3-4 croquettes into the hot oil, ensuring not to overcrowd the pan.
Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown and crispy on all sides.
Use a slotted spoon to remove the croquettes from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5
Serve
Serve the beef croquettes immediately while they are hot and crispy, accompanied by tomato ketchup, mint chutney, or your favorite dipping sauce.
Servings6
Serving size: 2 pieces
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
