Ingredients
- Eggplant 2
- Potato 3 (baked)
- Garlic powder ½ tsp
- Salt to taste
- Black pepper powder 1 tsp
- Cumin powder ½ tsp
- Lemon juice 1 tsp
- Breadcrumbs 1 tbsp
- Corn flour 1 tbsp
- Oil for fry
- For Dry Coating:
- Cornflakes 2-3 tbsp
- Breadcrumbs 2-3 tbsp
- Paprika powder or Kashmiri red chili powder ¼ tsp
- For Batter:
- Corn flour 2 tbsp
- Salt and black pepper to taste
- Milk as required
Cooking Directions
- Roast eggplant, peel and make puree.
- Combine together eggplant puree and bake potatoes into a mixture.
- Now add garlic powder, salt, black pepper powder, cumin powder and lemon juice.
- Add breadcrumbs and corn flour in the mixture to remove extra moisture.
- Divide mixture and make 3 inch long croquettes.
- Keep them in fridge to set.
- Mix dry coating ingredients in a plate.
- Mix batter ingredients into a smooth paste.
- Now first coat croquettes in corn flour followed by batter and dry coating.
- Deep fry in hot oil.
- Serve with ketchup.
