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ALOO PANEER POPS
A mixture of paneer, potatoes and raisins, rolled up in corn flakes and deep fried.
Preparation Time : 50-60 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Potatoes, boiled and mashed 2 large
Cottage cheese (paneer), grated 200 grams
Raisins 1 tablespoon
Oil + to deep fry 1 tablespoon
Onion , chopped 1 medium
Green chillies, chopped 3-4
Fresh coriander leaves, chopped 4 tablespoons
Garam masala powder 1 teaspoon
Salt to taste
Refined flour (maida) 4 tablespoons
Black peppercorns, powdered 1/2 teaspoon
Corn flakes, crushed 1 cup
METHOD
Soak raisins in warm water for some time before use. Drain well. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent. Remove. Mix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins. Make cylindrical shaped croquettes one inch thick and two inches long. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hour or more. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain on absorbent paper.Serve hot with green coriander chutney.
Recipe Tip :
Fry one piece in the beginning to check the binding of the mix and whether the oil is sufficiently hot.
A mixture of paneer, potatoes and raisins, rolled up in corn flakes and deep fried.
Preparation Time : 50-60 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Potatoes, boiled and mashed 2 large
Cottage cheese (paneer), grated 200 grams
Raisins 1 tablespoon
Oil + to deep fry 1 tablespoon
Onion , chopped 1 medium
Green chillies, chopped 3-4
Fresh coriander leaves, chopped 4 tablespoons
Garam masala powder 1 teaspoon
Salt to taste
Refined flour (maida) 4 tablespoons
Black peppercorns, powdered 1/2 teaspoon
Corn flakes, crushed 1 cup
METHOD
Soak raisins in warm water for some time before use. Drain well. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent. Remove. Mix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins. Make cylindrical shaped croquettes one inch thick and two inches long. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hour or more. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain on absorbent paper.Serve hot with green coriander chutney.
Recipe Tip :
Fry one piece in the beginning to check the binding of the mix and whether the oil is sufficiently hot.
