Chicken Bajra Khichdi Croquettes

Instructions

1. 1

   Prepare the Croquette Mixture

   • In a large mixing bowl, combine the cooled chicken bajra khichdi, mashed potato, finely chopped onion, ginger-garlic paste, green chilies, and coriander leaves.
   • Sprinkle in the garam masala and salt. Add the lemon juice.
   • Gently mix with your hands until all ingredients are well combined. Avoid over-mixing to maintain some texture.
2. 2

   Shape and Chill

   • Lightly grease your palms with oil. Divide the mixture into 12 equal portions.
   • Roll each portion into a smooth ball, then shape it into a 2-inch long cylinder or oval (croquette shape).
   • Arrange the shaped croquettes on a plate or tray and refrigerate for at least 20-30 minutes. This step is crucial for helping them firm up and hold their shape during frying.
3. 3

   Set Up Breading Station

   • While the croquettes are chilling, prepare your breading station.
   • Place the all-purpose flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
4. 4

   Coat the Croquettes

   • Remove the chilled croquettes from the refrigerator.
   • Take one croquette and gently dredge it in the flour, tapping off any excess.
   • Next, dip the floured croquette into the beaten egg, ensuring it's fully coated.
   • Finally, roll it in the breadcrumbs, pressing lightly so the crumbs adhere well and form a thick, even layer. Place the coated croquette on a clean plate and repeat for the rest.
5. 5

   Shallow Fry to Perfection

   • Heat about an inch of oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Once the oil is hot (a breadcrumb dropped in should sizzle instantly), carefully place 3-4 croquettes into the pan. Do not overcrowd.
   • Fry for 2-3 minutes on each side, turning gently, until they are a deep golden brown and crispy all over.
   • Using a slotted spoon, remove the fried croquettes and place them on a wire rack or a plate lined with paper towels to drain excess oil.
6. 6

   Serve Hot

   • Serve the chicken bajra khichdi croquettes immediately while they are hot and crispy, with a side of mint chutney, tamarind chutney, or tomato ketchup.