How to make Dhansak Croquettes -

This fusion snack is a sure winner – thick chicken dhansak shaped into croquettes and deep-fried

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Split pigeon peas (tuvar dal), Split red lentils (masoor dal)

Cuisine : Parsi

Course : Snacks and Starters


For more recipes related to Dhansak Croquettes checkout Dal Chawal Arancini-SK Khazana, Puran Poli. You can also find more Snacks and Starters recipes like Methi Para-SK Khazana Turai Baskets Tres Leches Thai Style Tamarind Prawns

Dhansak Croquettes

Dhansak Croquettes Recipe Card

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Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Dhansak Croquettes Recipe

  • Split pigeon peas (tuvar dal) , soaked for 30 minutes and drained 1/2 cup

  • Split red lentils (masoor dal) , soaked for 30 minutes and drained 3 tablespoons

  • Split Bengal gram (chana dal) , soaked for 30 minutes and drained 1/4 cup

  • Red pumpkin , grated 1/2 cup

  • Brinjal , cut into small pieces and soaked in water 1 small

  • Fresh fenugreek leaves (methi) , chopped 1/4 cup

  • Boneless chicken , boiled with salt and shredded 1 cup

  • Dhansak masala 1 1/2 teaspoons

  • Ghee 2 teaspoons

  • Onion , finely chopped 1 medium

  • Salt to taste

  • Ginger-garlic paste 1 tablespoon

  • Tomatoes , finely chopped 2 medium

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Eggs , beaten with salt 2

  • Dried breadcrumbs 1 cup

  • Oil to deep fry

  • Green chutney to serve

Method

Step 1

Heat ghee in a pressure cooker, add onion and salt, mix and sauté till the onions turn golden brown. Add ginger-garlic paste, mix and sauté on medium heat for 1 minute.

Step 2

Add tomatoes, mix and saute till they are pulpy. Add salt, red chilli powder, turmeric powder and dhansak masala, mix well and saute till ghee separates.

Step 3

Add soaked pigeon peas, red lentils and Bengal grams and mix well.

Step 4

Add grated pumpkin and mix well. Drain and add brinjal pieces and fenugreek leaves. Add 1½ cups water and mix well. Cover cooker with lid and cook under pressure, on medium heat, till 2-3 whistles are given out. Switch the heat off.

Step 5

Open the lid once the pressure settles completely. Blend the cooked lentils with a hand blender to a fine paste and transfer into a bowl. Add chicken and mix well. Allow to cool down to room temperature. Refrigerate for 1 hour.

Step 6

Heat sufficient oil in a deep pan

Step 7

Divide the mixture into equal portions and shape each portion into a cylinder.

Step 8

Take beaten eggs in a bowl. Spread breadcrumbs in a plate. Dip the cylinders in egg and roll in breadcrumbs. Shake off excess breadcrumbs and place on a plate.

Step 9

Slide the croquettes gently into hot oil and deep-fry, on medium heat, till crisp and golden brown. Drain on absorbent paper.

Step 10

Arrange the croquettes on a serving platter and serve hot with green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.