Paneer and Corn Croquettes Video by Tarla Dalal

Paneer and Corn Croquettes Video by Tarla Dalal

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Pockets 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, thanks to the use of peppy spice powders like garam masala and amchur. The filling also has a unique, succulent texture because the corn is crushed and the paneer is grated, which makes these ingredients mix and mingle well with each other and with the flavour enhancers. Let each bite of this snack melt in your mouth, and watch your spirits soar high with delight!

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Recipe Description for Paneer and Corn Croquettes

Ingredients

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

Method

For the stuffing

1. Heat the oil in a broad non-stick pan, add the cumin seeds and saute on a medium flame for a few seconds.
2. When the seeds crackle, add the garlic and ginger-green chilli paste and sauté on a medium flame for a few seconds.
3. 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.
4. Switch off the flame, add the paneer and cheese and mix well. Keep aside.

For the potato mixture

1. Combine all the ingredients in a deep bowl and mix very well. Keep aside.

How to proceed

1. To make {span class="bold1"}paneer and corn croquettes{/span}, divide the stuffing into 10 equal portions.
2. Divide the potato mixture into 10 equal portions.
3. Flatten a portion of the potato mixture into a 75 mm. (3") diameter circle and place a portion of the stuffing in the centre.
4. Bring together the edges in the centre to seal the stuffing and roll it into an oval shape. Keep aside.
5. Repeat steps 3 and 4 to make 9 more croquettes.
6. 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.
7. Serve the {span class="bold1"}paneer and corn croquettes{/span} immediately with tomato ketchup and green chutney.

See step by step images of Paneer and Corn Croquettes recipe

RECIPE SOURCE : Paneer Snacks