Aloo Paneer Pops
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.
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.
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