Chicken Bajra Khichdi Croquettes
Crispy golden croquettes that transform leftover-style bajra khichdi and spiced chicken into an irresistible snack. The nutty pearl millet adds a rustic crunch to the creamy interior, while gentle Indian spices and fresh herbs bring warmth. Perfect with mint chutney or a hot cup of chai, these croquettes are a clever way to turn simple khichdi into something special.
For 4 servings
- prep · ~30 min
Soak the bajra and moong dal.
Wash the bajra and moong dal separately. Soak both in enough water for 30 minutes, then drain completely.
TIPSoaking softens the millet and lentils, helping them cook evenly and bind better. - pressure cook · ~20 min
Pressure cook the bajra and moong dal.
1.Combine drained bajra and moong dal in a pressure cooker.2.Add 2 cups water and 1 pinch of salt.3.Pressure cook on medium heat for 4 whistles.4.Let the pressure release naturally, then open the lid.5.Let the mixture cool completely.TIPThe khichdi mixture should be soft but not mushy. If there's excess water, drain it before using. - boil · ~10 min
Cook the chicken.
Place chicken breast pieces in a small pan, add just enough water to cover, and simmer gently until cooked through — about 10 minutes. Drain, shred or mince finely, and set aside.
TIPDon't over-boil the chicken. Check that it reaches 165°F (74°C) internally. - saute · ~5 min
Sauté the aromatics.
1.Heat 1 tsp oil in a small pan over medium heat.2.Add chopped onions and sauté until soft and translucent (3-4 min).3.Add ginger-garlic paste and chopped green chili; cook until raw smell disappears (1 min).4.Add turmeric powder and red chili powder; stir for 30 seconds.TIPKeep the heat medium so the spices bloom without burning. - mix · ~3 min
Combine the croquette mixture.
1.In a large mixing bowl, combine the cooled bajra-moong khichdi, shredded chicken, and the sautéed onion mixture.2.Add garam masala, remaining salt, chopped coriander, and mint.3.Mix well with your hands until everything binds together evenly.TIPThe mixture should hold its shape when pressed. If it's too wet, add a tablespoon of breadcrumbs to the mixture. - prep · ~5 min
Shape the croquettes.
1.Divide the mixture into 12 equal portions.2.Roll each portion between your palms into a neat cylindrical or oval shape.3.Set the shaped croquettes on a tray.TIPSlightly damp hands prevent the mixture from sticking while shaping. - prep · ~4 min
Set up the breading station.
Place beaten eggs in a shallow bowl and breadcrumbs in another. Dip each croquette first in egg, letting the excess drip off, then roll gently in breadcrumbs to coat evenly.
- fry · ~8 min
Deep fry the croquettes.
1.Heat oil in a deep frying pan over medium heat until it reaches 350°F (175°C).2.Carefully slide 3-4 croquettes into the hot oil.3.Fry for 3-4 minutes, turning occasionally with a slotted spoon, until deep golden brown all over.4.Remove and drain on paper towels.TIPDon't overcrowd the pan — it drops the oil temperature and makes the croquettes greasy. - serve
Serve hot with mint chutney.
Arrange the crispy croquettes on a serving plate and serve immediately with fresh mint chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier crust, double-coat by dipping in egg and breadcrumbs twice, chilling between coats.
- 2Chill the shaped croquettes for 20 minutes before frying to help them hold their form and reduce splattering.
- 3If your khichdi mixture feels too dry, add a teaspoon of lemon juice or water — but not more than that.
- 4Use a neutral oil with a high smoke point, like refined sunflower or canola, for clean deep-frying.
- 5Let the fried croquettes rest on a wire rack instead of paper towels to stay crisp. Remove paper towels after 30 seconds.
- 6Make a larger batch of khichdi and freeze the uncooked croquettes (without the coating) for up to a month — just thaw, bread, and fry.
Adapt it for your goals.
Vegetarian
Skip the chicken and double the moong dal (use ½ cup total) or add crumbled paneer instead. You'll get a hearty, plant-based croquette with the same creamy texture and Indian spices.
gluten freeGluten-free
Replace breadcrumbs with crushed rice flakes (poha) or gram flour (besan) slurry (mix 2 tbsp besan with water to a paste). This swaps gluten for millet-friendly coating without losing crunch.
low oil/air fryerLow-oil/air-fryer
Shape the croquettes, spray lightly with oil, and air-fry at 200°C (400°F) for 12-15 minutes, flipping halfway. You'll get a much lighter, still-crispy snack with about 70% less oil.
spicy masalaSpicy-masala
Add ½ teaspoon of finely chopped fresh ginger or a pinch of roasted cumin powder to the mixture. The extra ginger lifts the heat and complements the garam masala beautifully.
cheese stuffedCheese-stuffed
Flatten each portion of mixture, place a small cube of mozzarella or paneer in the centre, then shape into a croquette. The molten centre adds a gooey surprise and extra richness.
Why this is on our healthy list.
High in Millet Fiber
Bajra (pearl millet) is a whole grain that provides insoluble fibre, which supports healthy digestion and helps you feel fuller for longer.
Lean Protein Boost
Chicken breast and moong dal together offer a balanced, low-fat source of protein, aiding muscle repair and satiety.
Packed with Antioxidants
Turmeric, coriander, mint, and green chili provide anti-inflammatory compounds like curcumin and flavonoids in a concentrated, flavourful bite.
Good Source of Plant Calcium
Bajra is naturally rich in calcium and magnesium, which support bone health — a rare benefit in a savoury snack.
Frequently asked questions
Yes, absolutely — this recipe is ideal for using up leftover bajra khichdi. Just ensure it’s not too watery; drain any excess liquid before mixing with the chicken and aromatics.
