Thursday, 7 August 2014

Roasted Bell Pepper and Potato Croquette

These croquettes are bursting with flavours - soft and melt in mouth center and crispy outer covering. Roasted bell peppers , paneer and potato croquette , breaded and deep fried. Perfect as a starter or after school snack for kids.



  • 3 Medim Sized Potatoes ( Boiled, peeled and mashed )
  • 1 Green Bell pepper
  • 1 Red Bell pepper
  • 150 Grams finely grated Paneer / Indian Cottage Cheese( You can use 200 Grams of Minced Chicken instead of paneer if you eat meat )
  • 1 Tablespoon finely chopped ginger
  • 1 Tablespoon finely Chopped Garlic
  • 1 Tablespoon Finely chopped Cilantro / Parsley
  • 1 Teaspoon Freshly ground black pepper
  • 1 Green Chilli chopped finely ( optional. Skip adding this if you do not like it spicy )
  • 2 Tablespoon Corn Flour
  • Salt to taste
  • Oil for Deep frying 

For the Outer Coating

  • 1/2 Cup All Purpose Flour (Maida) + Salt + black pepper ( mix everything together)
  • 3 Egg whites + Salt + Black pepper ( Substitute : You can use 4 Tablespoon Corn flour mixed in water to form thick paste)
  • 1 Cup Bread Crumbs + 1/2 Teaspoon Italian seasoning or dried thyme ( Adding seasoning is optional)



1.  Boil Potatoes with two pinches of salt until they are totally cooked and you should be able to mash the potatoes without lumps. I pressure cooked potatoes for 3 whistles. Peel Potatoes and mash them completely
2. Roast the bell peppers.  Here is a useful link on roasting bell peppers. I roasted them in direct flame on stove top. After they are roasted, I peeled remove the skin and deseeded them. Then chop the bell peppers finely and set aside

Directions for making Croquettes :

1. In a large mixing bowl, add mashed potatoes, grated paneer, finely chopped roasted bell peppers , corn flour and mix together
2. Then add chopped ginger, garlic, green chillies, cilantro leaves , salt and black pepper. Mix everything together into firm dough           
3. Divide the dough in to 18 equal sized portions
4. Take one portion of the mixture/ dough and roll them into cylindrical shape ( as shown in the picture). You can also roll them into balls instead of cylindrical shapes.                      
4. Roll other portions of the dough also in croquette shape and set them aside
6. Coat the croquettes: Take one croquette, roll it into All purpose flour. Then dip it in egg white mixture and then coat it with bread crumbs. Again dip it in egg white, coat it with bread crumbs. Double coating gives a nice crispy outer layering to the croquettes. You can use corn flour paste instead of egg white. Take 4 tablespoon corn flour, add 2  and 1/2 Teaspoons of water and make a thick paste
7. Coat rest the croquettes also as specified in step number 6
8. Refrigerate the coated croquettes for 45 minutes
9. Heat oil in kadai / wok for deep frying
10. Keep the flame medium. Add 3 croquettes at a time and deep fry them until they are crispy and golden. Flip sides so that they get crispy on all sides
11. Drain them on paper towel

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