A crispy vegetable appetiser and that to be made using our favourite crispy papad? That sounds like a lip smacking dish. The crispy papad crust used in making these croquettes not only results in a tasty dish but also in an overall easier cooking process.

What is Papad Crusted Vegetable Croquettes

Croquettes are a mash of anything mixed with a binder, shaped and then fried with a crispy coating. It comes in various variations and can be as big as an egg and as small as a walnut. The croquettes made in this recipe are an Indian version, made with mixed vegetables cooked together and binded with a boiled potato mash. The coating of this recipe is made unique by using crushed papad to make it crispy as well as flavourful.

How to make Papad Crusted Croquettes 

1. In a nonstick pan, melt some butter, add chopped ginger, green chilli, mushrooms, beans, carrots and bell peppers. Saute everything nice and evenly. 

2. Season with salt and add all the dry spices, sauteeing them evenly. Add grated boiled potatoes to the pan and fold it together with the sauteed vegetables.  

3. Take the mixture off the heat and let it cool slightly. Add refined flour and cornflour to the mix and knead it in. Form the vegetable mash into small cylindrical croquettes shapes.  

4. Dip the cylinders into a cornflour slurry, followed by a bowl of crushed papad so that they coat it evenly. Place them all onto a nonstick baking tray and bake them in a preheated 180 degree celsius oven for 15 minutes or until golden brown and crispy.  

5. Serve them hot by slicing them diagonally with some pickled cucumber and roasted beetroot.

Expert Tips

1. Make sure that all the vegetables are cut evenly or they might not cook at the same time.
2. The cornflour and refined flour are binders, so do not skimp on them.
3. You can fry these alternatively, but they won't be as healthy as the baked ones.

Papad Crusted Vegetable Croquettes

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Category

Appetiser

Servings

2-3

Prep Time

15 minutes

Cook Time

20 minutes

Calories

180

Ingredients

• Butter: 1 tbsp
• Ginger: 1 tbsp
• Green chilli: 1 tbsp
• Mushroom: 2 tbsp
• Beans: 1 tbsp
• Carrot: half
• Bell peppers: 2 tbsp
• Salt: to taste 
• Meat masala: 1 tsp
• Red chilli powder: 1 tsp
• Peri peri spice: ½ tsp
• Boiled potatoes: 2 
• Refined flour: ½ cup
• Corn flour: 1 cup
• Roasted papad: 4-5 

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Directions

1. In a nonstick pan, melt some butter, add chopped ginger, green chilli, mushrooms, beans, carrots and bell peppers. Saute everything nice and evenly.

2. Season with salt and add all the dry spices, sauteeing them evenly. Add grated boiled potatoes to the pan and fold it together with the sauteed vegetables. 

3. Take the mixture off the heat and let it cool slightly. Add refined flour and cornflour to the mix and knead it in. Form the vegetable mash into small cylindrical croquettes shapes.  

4. Dip the cylinders into a cornflour slurry, followed by a bowl of crushed papad so that they coat it evenly. Place them all onto a nonstick baking tray and bake them in a preheated 180 degree celsius oven for 15 minutes or until golden brown and crispy.
5. Serve them hot by slicing them diagonally with some pickled cucumber and roasted beetroot.

Recipe Video

Recipe Note

The kind of papad you use would highly impact the flavour of the overall croquette. If the papad is salty and spicy you'll have to keep that in mind and use salt and pepper sparingly in your main dish.