Peel the green harbhara chana (fresh green chickpeas) and boil them until they are soft. If you like, you can leave them so they still have a bit of bite to them for added texture in your croquettes. If you can't find the fresh chickpeas, this will work with regular canned chickpeas too. Ofcourse, those don't need to be boiled.

Crumble in the paneer and add in the Parsi green chutney. Add in salt and pepper for added flavour. Mix well and form cylindrical croquettes

Take 2 - 3 tbsp of cornflour and mix with water to form a thin slurry. Meanwhile, get the oil hot for frying and crush the roasted vermicelli in a separate plate.

One by one, dip each croquette in the slurry and then roll it in the vermicelli. Deep fry until golden brown. Remember, all the ingredients in the croquette are already cooked and hence you just need to fry until the colour comes.

Serve hot with some more Parsi chutney on the side