Paneer and Corn Croquettes
by Tarla Dalal
paneer and corn croquettes recipe | cheese and corn croquettes | Indian paneer stuffed croquettes | with 35 amazing images
paneer and corn croquettes are a perfect party starter – be it for kids’ parties or kitty party. Learn how to make paneer and corn croquettes recipe | cheese and corn croquettes | Indian paneer stuffed croquettes |
Indian paneer stuffed croquettes are made of boiled potatoes are stuffed with a luscious paneer and sweet corn mixture and deep-fried to make a really irresistible snack, which can be served with tea, or as a starter or cocktail accompaniment. These mouth-watering paneer and corn croquettes have a desi aura about them, with peppy spice powders like garam masala and amchur.
The stuffing also has a unique, succulent texture, mild sweetness of the corn is crushed with grated paneer, which makes these ingredients mix and mingle well with each other to enhance the flavour of paneer and corn croquettes. Let each bite of this snack melt in your mouth.
Tips to make paneer and corn croquettes recipe: 1. Makes sure you deep-fry only 2 to 3 at a time. 2. The corn can be coarsely crushed or just boiled and used. 3. They can be rolled and kept in the fridge and deep-fried when guests arrive. 4. Can also serve this with schezuan sauce.
Enjoy paneer and corn croquettes recipe | cheese and corn croquettes | Indian paneer stuffed croquettes | with detailed step by step images.
Paneer and Corn Croquettes recipe - How to make Paneer and Corn Croquettes
Preparation Time: Cooking Time: Total Time:
Makes 10 croquettes
For The Stuffing
1 cup grated paneer (cottage cheese)
1/2 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
2 tsp oil
1 tsp cumin seeds (jeera)
1 tsp finely chopped garlic (lehsun)
1 tbsp ginger-green chilli paste
1 tsp dried mango powder (amchur)
1 tsp garam masala
salt to taste
2 tbsp grated processed cheese
For The Potato Mixture
3 cups boiled , peeled and mashed potatoes
1/2 cup bread crumbs
salt to taste
1/2 tsp freshly ground black pepper (kalimirch)
Other Ingredients For Paneer and Corn Croquettes
oil for deep-frying
For Serving
tomato ketchup
green chutney
For the stuffing
- For the stuffing
- Heat the oil in a broad non-stick pan, add the cumin seeds and saute on a medium flame for a few seconds.
- When the seeds crackle, add the garlic and ginger-green chilli paste and sauté on a medium flame for a few seconds.
- Add the crushed sweet corn kernels, dry mango powder, garam masala and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Switch off the flame, add the paneer and cheese and mix well. Keep aside.
For the potato mixture
- For the potato mixture
- Combine all the ingredients in a deep bowl and mix very well. Keep aside.
How to proceed
- How to proceed
- To make {span class="bold1"}paneer and corn croquettes{/span}, divide the stuffing into 10 equal portions.
- Divide the potato mixture into 10 equal portions.
- Flatten a portion of the potato mixture into a 75 mm. (3") diameter circle and place a portion of the stuffing in the centre.
- Bring together the edges in the centre to seal the stuffing and roll it into an oval shape. Keep aside.
- Repeat steps 3 and 4 to make 9 more croquettes.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few croquettes at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the {span class="bold1"}paneer and corn croquettes{/span} immediately with tomato ketchup and green chutney.
Paneer and Corn Croquettes Video by Tarla Dalal
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what is paneer and corn croquette recipe made of ?
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What is paneer and corn croquettes made of ? paneer and corn croquettes is made from For the stuffing 1 cup grated paneer (cottage cheese), 1/2 cup boiled and coarsely crushed sweet corn kernels, 2 tsp oil, 1 tsp cumin seeds (jeera), 1 tsp finely chopped garlic (lehsun), 1 tbsp ginger-green chilli paste, 1 tsp dried mango powder (amchur), 1 tsp garam masala, salt to taste and 2 tbsp grated processed cheese. See below image of List of ingredients for paneer and corn croquettes.
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For The Potato Mixture 3 cups boiled , peeled and mashed potatoes, 1/2 cup bread crumbs, salt to taste and 1/2 tsp freshly ground black pepper (kalimirch). See below image of List of ingredients for paneer and corn croquettes.
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Other ingrdients oil for deep-frying. See below image of List of ingredients for paneer and corn croquettes.
how to make stuffing
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to make paneer and corn croquettes recipe | cheese and corn croquettes | Indian paneer stuffed croquettes, heat 2 tsp oil in a broad non-stick pan.
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Add 1 tsp cumin seeds (jeera).
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Saute on a medium flame for a few seconds.
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When the seeds crackle, add the 1 tsp finely chopped garlic (lehsun) and 1 tbsp ginger-green chilli paste
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Sauté on a medium flame for a few seconds.
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Add the 1/2 cup boiled and coarsely crushed sweet corn kernels. You can also add boiled sweet corn kernels.
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Add 1 tsp dried mango powder (amchur).
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Add 1 tsp garam masala.
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Add the salt.
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Mix well and cook on a medium flame for 1 minute, while stirring continuously.
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Switch off the flame, add 1 cup grated paneer (cottage cheese).
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Add 2 tbsp grated processed cheese.
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Mix well. Keep aside.
how to make potato mixture
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In a deep bowl, add 3 cups boiled , peeled and mashed potatoes.
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Add 1/2 cup bread crumbs.
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Add salt to taste.
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Add 1/2 tsp freshly ground black pepper (kalimirch).
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Mix well. Keep aside.
how to proceed
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Divide the potato mixture into 10 equal portions.
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Flatten a portion of the potato mixture into a 75 mm. (3") diameter circle or oval shape.
-
Place a portion of the stuffing in the centre.
-
Bring together the edges in the centre to seal the stuffing.
-
Roll it into an oval shape. Keep aside.
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Repeat above steps to make 9 more croquettes.
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Heat the oil in a deep non-stick kadhai.
-
Deep-fry, a few croquettes at a time on a medium flame, till they turn golden brown in colour from all the sides.
-
Drain on an absorbent paper.
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Serve immediately paneer and corn croquettes recipe | cheese and corn croquettes | Indian paneer stuffed croquettes with tomato ketchup and green chutney.
pro tips to make paneer and corn croquette recipe
-
Makes sure you deep-fry only 2 to 3 at a time.
- The corn can be coarsely crushed or just boiled and used.
-
They can be rolled and kept in the fridge and deep-fried when guests arrive.
-
Can also serve this with schezuan sauce.
| Energy | 155 cal |
| Protein | 3.7 g |
| Carbohydrates | 12.9 g |
| Fiber | 0.7 g |
| Fat | 10 g |
| Cholesterol | 0 mg |
| Vitamin A | 122.7 mcg |
| Vitamin B1 | -0.1 mg |
| Vitamin B2 | -0.1 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 5.4 mg |
| Folic Acid | 6.7 mcg |
| Calcium | 90.9 mg |
| Iron | 0.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 3.5 mg |
| Potassium | 81.9 mg |
| Zinc | 0.2 mg |
I love this recipe as it has all the ingredients that are always found at home, I make this often and serve them immediately after frying with tomato ketchup and green chutney...