Yummy crispy paneer cutlets that are just right for monsoon snacking. If you’re back early from work, you’ll love sitting on your couch watching GOT with a bowl of this.
Prep Time: 20 minutes
Cook Time: 10 minutes
500 grams paneer (cottage cheese), cut into small cubes
½ teaspoon cumin seeds
½ teaspoon ginger, finely chopped
2-3 medium green chilies, chopped
1/2 medium-sized carrot, chopped
1 tablespoon cilantro, finely chopped
½ teaspoon black pepper corns, crushed
Salt, to taste
1 cup all-purpose flour
1 cup warm water
2 tablespoon oil
1 teaspoon salt
Dried & ground breadcrumbs
On a plate, heat the paneer cubes in the microwave for about 30 seconds, transfer the cubes into a cloth, cover and strain out all the excess water. Make sure to get all the water out, strain as many times as it takes! This will also simultaneously mash up the paneer cubes.
Heat oil in a pan and add the cumin seeds once they begin to pop add the ginger and the green chilies, cook for 2-3 minutes. Add the chopped carrots and cook until they begin to soften up. Turn the heat off and add the cilantro, paneer, black pepper and salt. Mash everything together. Your croquette stuffing is ready! Keep aside allowing it to cool.
Using a cookie cutter for the perfect shape, take the stuffing and fill it in the cookie cutter, carefully fit in the stuffing to obtain a tight and clean shape. Make as many as possible. Place these on a tray and put them in the freezer for 10 minutes.
In a bowl, add the flour, warm water, oil, and some salt. Whisk for a few minutes until you have a thick batter-like consistency. Keep this batter to the side.
Remove the tray of paneer croquettes from the freezer, place one croquette in the batter dip; allow each side to rest in the batter for 10 seconds. Once removed, place the croquette in the breadcrumbs, make sure both sides are evenly coated.
Heat oil in a pan and deep fry the paneer croquettes for 3-4 minutes on each side until they turn a perfect golden!
Photo Courtesy Of: Madishetty Manasa
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