Chickpea Croquettes / Brown Chickpea Croquetas / Spanish Croquettes

Cuisine Style: Spanish | Cooking Time: 20 minutes | To Serve: 4 | Type: Snacks | Take with: Tomato sauce,Green Chutney

Main Ingredients

• Brown chickpeas - ½ cup [soaked (overnight) and boiled]
• Bread crumbs - 3 tbsp
• Onion [Finely chopped] - 2 tbsp
• Ginger and green chilli paste - 1 tbsp
• Coriander leaves [Chopped] - 2 tbsp
• Coconut [grated] - 2 tbsp
• Carrot [grated] - 2 tbsp
• Corn flour - 1 tbsp
• Plain flour - ½ tbsp
• Garam masala - ½ tbsp
• Turmeric powder - ½ tsp
• Redchilli powder - ½ tsp
• Lemon juice - ½ tbsp
• Sugar - ½ tsp
• Salt to taste
• Oil - 2 tbsp

Other Ingredients

• Egg – 2 [whisked]
• Bread crumbs for rolling - 200 gram
• Corn flour - 50 gram
• Oil for deep frying

Preparation

• Heat oil in a pan then add cumin seeds and onion & sauté. Add ginger, green chilli paste and turmeric powder. Add grated carrot, grated coconut sauté for 1 min then add boiled and mashed brown chickpeas, garam masala, corn flour, Maida, bread crumbs and sprinkle 1 tbsp of water and mix well.
• Once all ingredients are mixed well cut of heat then add lemon juice, sugar and chopped coriander leaves. Refrigerate for 10 min
• Grease your palm with oil then make equal size rectangular croquettes. Roll it on corn flour and then dip with egg wash and roll it again on bread crumbs. Then deep fry all croquettes in medium to high heat. Serve hot with green chutney or tomato sauce.

Croquettes with Veg Filling

Tip

• Polythene sheet or plantain leaf can be used to avoid stickiness when making croquettes..

Note

• Mixture is not too hard or not too runny.

Medicinal value

• Chickpeas has rich of zinc, foliate and protein.