This is one of my new creations. I imagined a snack version of the malai kofta and came up with these paneer croquettes. I wanted them light and less spicy so that the kids could enjoy them. But at the same time to add the zing I stuffed them with chopped walnuts and raisins seasoned with mint chutney. They turned out so delicious and yummy!
Here’s the recipe………….
Ingredients:
1 cup paneer grated (I used half of the 400gm pack of Baba Paneer)
1 cup potatoes boiled and grated
1 onion chopped (medium size)
2 small green chillies s
1/2 cup cilantro chopped
salt to taste
1 tsp lemon juice
black Pepper – just to sprinkle
2 beaten eggs
1/2 cup corn flour
1 cup corn flakes ground – 1 cup
Vegetable oil for deep frying
Stuffing:
1 heaped tbs mint chutney *(check recipe below)
1/4 cup walnuts chopped
1/4 cup golden raisins chopped
Instructions:
1.Mix together the grated paneer and potatoes.
2. Add lemon juice and salt to chopped onions and green chillies. Cut and chop them together again with the salt and lemon juice and then add to the potato paneer mixture. Add chopped cilantro, mix everything together and set aside.
3. Prepare the stuffing by mixing together the chopped walnuts and the chopped golden raisins with the mint chutney.The walnuts and raisins should be just coated with the chutney.
4. Make small portions of the stuffing.
5. Make small balls of the potato paneer mixture. Make a depression in the center, add a portion of the stuffing and close it.
6. Roll the ball in the corn flour, then dip it in the beaten eggs and then roll it again in the ground corn flakes and set aside.
7. Heat the oil in a frying pan. Once the oil is hot, set it on medium heat. Add the croquettes and fry them till golden brown. When they are done, you will see small white spots popping out. This means they are done.So remove immediately from the pan and drain on paper towels. If you delay any longer they would burst in the pan and the oil would splutter and make a mess. So please do not wait till this happens. Let them cool for a bit before you serve them with mint chutney. Their texture is much better when they cool down a bit. And when you make them you can give them any shape. Enjoy with more mint chutney or ketchup.
Mint Chutney:
1 cup mint leaves
1/2 cup curry leaves
1 cup cilantro
1 small tomato
4 green chillies
1 big marble size tamarind or 4 tbs pulp
2 big garlic cloves
Instructions:
Grind everything together in a blender or wet grinder without adding any water, add appropriate salt mix well and serve with snacks.
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