VERMICELLI COATED CHICKEN CROQUETTES

VERMICELLI COATED CHICKEN CROQUETTES

INGREDIENTS

CHICKEN- 250 GM BONELESS

VERMICELLI -1 CUP; ROASTED

POTATOES-3

GARLIC -2 CLOVES, CRUSHED

GINGER- 1 INCH PIECE, CRUSHED

GREEN CHILLIES-3 CHOPPED

ONION-1 FINELY CHOPPED

CHILLY POWDER-1 TABLESPOON

TURMERIC POWDER-A PINCH

PEPPER POWDER- 1 TABLESPOON

ALL SPICE POWDER/ GARAM MASALA- 1/2 TABLESPOON

CURRY LEAVES-1 SPRIG

CORIANDER LEAVES- 1/4 CUP; CHOPPED

SALT

ALL PURPOSE FLOUR/ MAIDA- 1 CUP

EGG -3

BREAD CRUMBS- 1 CUP

OIL

FOR THE SAUCE

BUTTER- 3 TABLESPOONS

MILK- 1 CUP

MAIDA/ ALL PURPOSE FLOUR- 1 TABLESPOON

PREPARATION

COOK THE POTATOES AND PEEL OFF SKIN.  MASH IT

COOK CHICKEN PIECES WITH SALT , CHILLY POWDER, TURMERIC POWDER AND A PINCH PEPPER POWDER.

MINCE IT

MELT BUTTER IN A PAN 

ADD ONION, GINGER, GARLIC , GREEN CHILLIES, CURRY LEAVES AND CORIANDER LEAVES

ADD 1 TABLESPOON ALL PURPOSE FLOUR TO IT.  STIRR WELL FOR HALF A MINUTE

ADD MILK AND STIRR IN MEDIUM HEAT UNTIL THE MIXTURE THICKENS

REMOVE PAN FROM FLAME

ADD MINCED CHICKEN , MASHED POTATOES , PEPPER POWDER AND GARAM MASALA POWDER+ SALT

MOULD THEM TO CROQUETTE SHAPE WHEN COOLED( YOU CAN REFRIGERATE THE MIXTURE FOR MORE MIXING OF CONTENTS IF YOU PREFER)

SPREAD ALL PURPOSE FLOUR IN A PLATE

PLACE BREAD CRUMBS IN ANOTHER PLATE

SPREAD VERMICELLI IN A PLATE

TAKE THE BEATEN EGG IN A BOWL

ROLL THE CROQUETTE FIRST IN ALL PURPOSE FLOUR, 

THEN DIP IN EGG

ROLL IN VERMICELLI

THEN AGAIN ROLL IN BREAD CRUMBS

HEAT A KADAI

POUR OIL

DEEP FRY CROQUETTE