Tiranga Chop or Tricolour Croquet

As it is named ‘Tiranga Chop’ or Tricolour Croquet is consists of three different layers…. Green peas, paneer and split Bengal gram. It takes a little effort and patience to make this chop but it is easy to make. You can taste three distinct flavor in this croquet. I prepared this sometimes back. You can try this on any special occasion where You have to prepare a vegetarian starter or snack.



  • Cholar Dal Husked & Split Bengal Gram – 100 gms
  • Green Peas – 100 gms (Shelled)
  • Paneer or Indian Cottage Cheese – 200 gms
  • Roasted Cumin & Red Chilli Powder – ½ tsp
  • Garam Masala Powder – 1 tsp
  • Black Pepper Powder – ½ tsp
  • Ginger Paste – 2 tsp
  • Red Chilli Powder – ¼ tsp
  • Sugar – 1 tsp
  • Salt – To taste
  • Corn Flour – 2 tsp
  • Bread Crumb – As required for coating
  • Oil – 4-5 tsp
  • Mustard Oil – For deep frying


  1. Boil cholar dal or split Bengal gram adding a little turmeric powder and salt. Let it cool for some time then make the smooth paste with the help of a spatula.
  2. Heat oil in a pan. Now add this mashed dal. Stir continuously adding salt, sugar, red chilli powder and a little garam masala powder. Keep aside and let it cool completely.
  3. Crumble paneer with your hand and add sugar, black pepper powder, garam masala powder and salt. Mash very well to form a soft dough like texture.
  4. Grind green peas into a paste. Heat oil in a pan and add this green peas paste. Stir continuously.
  5. Add garam masala powder, sugar and salt. Cook till it releases the pan. Now add ‘bhaja moshla’ or roasted cumin and red chilli powder. Keep aside and let it cool completely.
  6. Divide all dough into 6 equal part each.
  7. Make a round ball with green pea gough. Now take a portion of paneer dough and roll it between your palms. Make a depression in the paneer dough and put the green pea dough into it. Cover with the paneer dough from all sides.
  8. Take one portion of Bengal gram dough and roll between your palms. Make a depression in it and put the paneer-green pea dough in it. Cover from all sides.
  9. This way prepare all the croquets.
  10. Dissolve corn flour in a little water.
  11. Take bread crumb in a big bowl or plate. Coat each croquet with bread crumb.
  12. Now deep this in cornflour slurry and coat again with bread crumb. Keep this in refrigerator for 15-20 mnutes.
  13. Heat oil in a kadai or wok for deep frying.
  14. Slowly slide the croquets in it. Do not over crowd. Fry till golden brown in colour.
  15. Take out on absorbent paper. Serve with tomato sauce and salad by side.

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