Makhani Croquettes

Makes 10 


1 Tulua Butter Masala
½ cup idli or aborio rice (120g)
50g grated cheese (parmesan or cheddar)
50ml Cream
50g butter
1L vegetable oil

For Crumbing:
2 eggs
Panko bread crumbs
White flour (maida)

Green Chilli Mayonaise:
1 egg
½ tablespoon dijon mustard
2 green chillies finely sliced
3 tablespoons chopped mint
2 cloves garlic crushed
2 tablespoons lemon juice
1 cup vegetable oil
2tsp salt

Cook the rice filling:

- In a small pot bring 2 litres of water to a simmer.

- In a heavy bottomed pan, heat butter masala and rice with half cup water. Stir gently till the water has been absorbed.

- Continue this process until the rice is cooked and has risotto-like consistency.

- Add butter, cream and cheese. Taste and adjust seasoning if needed.

- Pour out rice onto a flat tray and cool in the fridge for 4-8 hours.


- Remove rice from the fridge and roll it into 10 evenly sized logs. 

- In a shallow bowl- add 2 eggs with a little water.

- In 2 separate plates- add breadcrumbs and Maida.

- To crumb croquettes, roll you rice log in flour, then in egg wash and next in bread crumbs. Repeat until all croquettes are crumbed.

- Heat vegetable oil until 180C or until a small piece of bread crumb immediately rises to the surface when dropped in oil. 

- Fry, drain and serve 

- Eat with green chilli mayonnaise.

For Mint Mayo:

- In a bow, add cracked egg, mustard, green chilli, garlic, lemon juice and salt. 

- Using a stick blender- blend until smooth.

- Slowly add oil and continue blending until the oil incorporated. 

- Check for seasoning. Add lemon juice if necessary.


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