Indian-Style Dutch Kroket Recipe 🇮🇳🍴 | Crispy & Flavorful Twist

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes add flavor and nutrients while being lower in calories.

bread crumbs

🥗Healthier: panko crumbs

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal can bind ingredients without cholesterol.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often less expensive.

Dice the medium to small red onion.

Chop the piece of ginger finely.

Chop the four large cloves of garlic finely, ensuring the ginger and garlic are roughly the same quantity.

Chop the small carrot finely.

In a pressure cooker, add a generous amount of oil and sauté the diced onions.

Add the chopped garlic and ginger to the pressure cooker and continue sautéing.

Add the chopped carrots and continue sautéing.

Add the chicken pieces to the mixture and stir a bit.

Season with 3/8 teaspoon of salt, 1/2 teaspoon of chili powder, 1/2 teaspoon of black pepper, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of coriander powder; stir to coat the chicken well with the spices.

Add 1 cup of water to the pressure cooker and close the lid; cook the chicken for two whistles on medium flame.

In a separate pan, heat some oil and add flour gradually to avoid burning, stirring constantly on medium-low flame until it forms a clay-like consistency.

Set the heat to low and open the pressure cooker; remove the chicken pieces and set aside.

Add the broth from the pressure cooker to the pan with flour and cook on low flame, stirring to break up any lumps.

Shred the cooked chicken into fine pieces and add it to the thickened broth; stir well.

Add 1/2 teaspoon of gelatin powder mixed in warm water to the broth and mix well; keep heating on low flame until thickened and reduced.

Set the mixture aside to cool in the fridge for half an hour.

Use a large spoon to scoop portions of the mixture and place them on a plate.

Wet your hands and shape the portions into sausage-shaped pieces; freeze the plate overnight.

Set up a breading station with flour, egg wash, and breadcrumbs.

Wet your hands and take the first piece, coating it well in flour using your left hand.

Dip the floured piece into the egg wash, ensuring all sides are coated, also using your left hand.

Use your dry right hand to coat the piece with breadcrumbs.

Heat sunflower oil in a frying pan and test the temperature with a few breadcrumbs; they should sputter when the oil is hot enough.

Slowly place the pieces into the frying pan using a spatula, ensuring all sides are cooked well.

Fry on medium heat until golden brown on each side, flipping as necessary.

Once done, scoop the pieces from the pan and let them drain.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens