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Crispy on the outside, soft and savory on the inside. These croquettes are a fantastic way to transform leftover chicken bajra khichdi into a delicious appetizer or snack. Perfect for parties!
Prepare the Croquette Mixture
Shape and Chill
Set Up Breading Station
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Crispy on the outside, soft and savory on the inside. These croquettes are a fantastic way to transform leftover chicken bajra khichdi into a delicious appetizer or snack. Perfect for parties!
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 667.4 calories per serving with 31.63g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Coat the Croquettes
Shallow Fry to Perfection
Serve Hot
Make this recipe vegetarian by using plain bajra khichdi or a mixed vegetable bajra khichdi instead of the chicken version.
Increase the heat by adding 1/4 teaspoon of red chili powder or an extra finely chopped green chili to the mixture.
Mix 1/4 cup of grated mozzarella or processed cheese into the khichdi mixture for a delicious, gooey center.
For a healthier option, spray the coated croquettes with oil and air fry at 200°C (400°F) for 12-15 minutes, flipping halfway through, until golden and crisp.
Bajra (pearl millet) is a gluten-free grain that provides sustained energy release, thanks to its complex carbohydrates and high fiber content, keeping you full for longer.
The inclusion of chicken makes these croquettes a good source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Bajra is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in managing blood sugar levels.
They offer a good balance of macronutrients with complex carbs and fiber from bajra, and protein from chicken. However, since they are shallow-fried, they should be consumed in moderation as part of a balanced diet. Using an air fryer can significantly reduce the fat content.
A serving of three croquettes contains approximately 450-500 calories, primarily depending on the amount of oil absorbed during the frying process.
This usually happens if the khichdi mixture is too moist or not chilled properly. Ensure your khichdi is thick and cool. Chilling the shaped croquettes for at least 30 minutes is essential to help them hold their shape. Also, make sure the oil is hot enough before adding them.
Yes, for an eggless version, replace the beaten egg with a slurry made from 2 tablespoons of all-purpose flour (maida) or cornflour mixed with 4-5 tablespoons of water. The coating might be slightly less crispy.
Yes. Place the coated croquettes on a baking sheet lined with parchment paper. Spray them lightly with oil and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping them halfway through, until golden and crispy. They will be less crispy than the fried version but much healthier.
They pair wonderfully with mint-coriander chutney, tamarind chutney, or a simple tomato ketchup. A side of fresh salad also complements them well.