Ingredients:
- Rafhan corn oil 2 tbs
- Pyaz (Onion) chopped 1 medium
- Chicken boiled & shredded 350g
- Lal mirch (Red chili) crushed ½ tbs
- Lehsan powder (Garlic powder) 1 tsp
- Italian seasoning 1 tsp
- Maida (All-purpose flour) 2 tbs
- Doodh (Milk) ½ Cup
- Anday (Eggs) 2
- Aloo (Potatoes) boiled ½ kg
- Anday ki zardi (Egg yolks) 2
- Makhan (Butter) 2 tbs (room temperature)
- Kali mirch (Black pepper) crushed ½ tbs
- Namak (Salt) ½ tbs or to taste
- Hara dhania (Fresh coriander) chopped 2 tbs
- Cheddar cheese grated ½ cup
- Mozzarella cheese grated ½ cup
- Maida (All-purpose flour) sifted 1 Cup or as required
- Bread crumbs 1 Cup or as required
- Rafhan corn oil for frying
Directions:
In a wok,add corn oil,onion & fry until light golden.
Add boiled & shredded chicken & mix well.
Add red chilli crushed,garlic powder,italian seasoning & mix well.
Add all-purpose flour,mix well & cook for 2 minutes.
Add milk,mix well & cook until dries up (2-3 minutes) & let it cool down.
Remove egg yolks from eggs & set aside for later use.
In a bowl,add boiled potatoes & mash well with the help of masher.
Add reserved egg yolks,butter,black pepper crushed,salt,fresh coriander & mix well.
Now add cooked chicken mixture,cheddar cheese,mozzarella cheese and mix until well combined.
Grease hands with oil,take a mixture (45g) and make croquettes of equal sizes (Makes 25) & freeze for 1 hour.
In a bowl,add reserved egg white and whisk well.
Now coat croquettes in all-purpose flour then dip into beaten egg whites and coat in breadcrumbs.
In a wok,add rafhan corn oil,heat it and fry croquettes on medium low flame until golden brown.
Can be stored in freezer for up to 1 month.
Ajza:
- Rafhan corn oil 2 tbs
- Pyaz (Onion) chopped 1 medium
- Chicken boiled & shredded 350g
- Lal mirch (Red chili) crushed ½ tbs
- Lehsan powder (Garlic powder) 1 tsp
- Italian seasoning 1 tsp
- Maida (All-purpose flour) 2 tbs
- Doodh (Milk) ½ Cup
- Anday (Eggs) 2
- Aloo (Potatoes) boiled ½ kg
- Anday ki zardi (Egg yolks) 2
- Makhan (Butter) 2 tbs (room temperature)
- Kali mirch (Black pepper) crushed ½ tbs
- Namak (Salt) ½ tbs or to taste
- Hara dhania (Fresh coriander) chopped 2 tbs
- Cheddar cheese grated ½ cup
- Mozzarella cheese grated ½ cup
- Maida (All-purpose flour) sifted 1 Cup or as required
- Bread crumbs 1 Cup or as required
- Rafhan corn oil for frying
Directions:
Karhai mein corn oil aur pyaz dal dein aur light golden hunay tak fry ker lein.
Boiled & shredded chicken dal ker ache tarhan mix karein.
Lal mirch crushed,lehsan powder aur Italian seasoning dal ker ache tarhan mix ker lein.
Maida dal ker ache tarhan mix karein aur 2 minutes kliya paka lein.
Doodh dal ker ache tarhan mix karein aur dry hunay tak paka lein (2-3 minutes) & thanda ker lein.
Anday mein sa zardi aur safedi alag ker lein & bad mein use kernay kliya side per rakh dein.
Bowl mein boiled aloo dal ker masher ki madad sa ache tarhan mash ker lein.
Reserved anday ki zardi,makhan,kali mirch crushed,namak aur hara dhania dal ker ache tarhan mix ker lein.
Ab cooked chicken mixture,cheddar cheese aur mozzarella cheese dal ker ache tarhan mix ker lein.
Haathon ko oil sa grease karein aur mixture (45g) ko la ker ek jaisay sizes ka croquettes tayyar ker lein
(Makes 25) & 1 hour kliya freeze ker lein.
Bowl mein reserved anday ki safedi dal ker ache tarhan whisk ker lein.
Ab croquettes ko maida mein coat karein phir anday ki safedi mein dip karein aur breadcrumbs mein coat ker lein.
Karhai mein rafhan corn oil dal ker garam karein aur croquettes ko darmiyani halki ancch per golden brown hunay tak fry ker lein.
1 month kliya freezer mein store ker saktay han.
