Homemade Recipes

Ingredients:

Eggplant 2

Potato 4 (boiled)

Garlic powder ½ tsp

Salt to taste

Black pepper powder 1 tsp

Red chilli 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 (crushed) 5-6 tbsp

Breadcrumbs 5-6 tbsp

Kashmiri red chili powder ¼ tsp

For Batter:

Corn flour 2 tbsp

Salt and black pepper to taste

Milk as required

Directions:

Roast eggplant, peel and make puree. Combine together eggplant puree and boiled potatoes into a mixture. Now add garlic powder, salt, black pepper powder, red chilli powder, cumin powder and lemon juice. Add breadcrumbs and corn flour in the mixture to remove extra moisture. Mix well and make 3 inch long croquettes. Keep them in the fridge to set. Mix dry coating ingredients in a plate. Mix batter ingredients (milk, salt, pepper) 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.