Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, cheesy croquettes from leftover idlies. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Cheesy Croquettes From Leftover Idlies is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Cheesy Croquettes From Leftover Idlies is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook cheesy croquettes from leftover idlies using 10 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Cheesy Croquettes From Leftover Idlies:

1. Make ready sooji idlies
2. Prepare boiled and mashed potatoes
3. Get finely chopped ginger
4. Make ready finely chopped green chillies
5. Get red chilli powder
6. Make ready chaat masala
7. Get Salt
8. Get fresh bread crumbs
9. Make ready Oil for deep frying
10. Take processed cheese, about one inch long

Instructions to make Cheesy Croquettes From Leftover Idlies:

1. Take sooji idlies
2. In a mixing bowl grate 4 pieces of idlies
3. Add mashed potatoes, ginger, green chillies, red chilli powder, chaat masala and salt
4. Mix well all the ingredients with your hands into a smooth dough
5. Make equal sized balls from the mixture
6. Flatten each ball and place a cheese stick in the center
7. Cover it nicely from all the sides and give it a shape of a cylinder
8. Put bread crumbs in a ziplock and put the ready cylinder in it
9. Shake the ziplock, the crumbs will automatically stick evenly to the cylinder
10. In the meantime heat oil for deep frying, first on high flame, then make it medium
11. Slowly slide the ready cylinders in the hot oil and fry them by turning at regular intervals, until becomes brown and crispy from outside
12. Fry 2 or 3 cylinders at one time
13. When done take them out on an absorbant paper
14. Arrange in a serving plate and serve hot with hung curd dip, green chutney and tomato sauce

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