Paneer and Corn Croquettes

Tarla.Dalal's picture

Jan. 01, 2016

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!

Ingredients

For the stuffing
Grated paneer 1 Cup (16 tbs) (cottage cheese)
Boiled and coarsely crushed sweet corn kernels 1/2 Cup (8 tbs) (makai ke dane)
Oil 2 Teaspoon
Cumin seeds 1 Teaspoon (jeera)
Finely chopped garlic 1 Teaspoon (garlic)
Ginger green chilli paste
Dried mango powder 1 Teaspoon (amchur)
Garam masala 1 Teaspoon
Salt To Taste
Grated processed cheese 2 Tablespoon
For the potato mixture
Mashed potatoes 3 Cup (48 tbs) (boiled and peeled)
Bread crumbs 1/2 Cup (8 tbs)
Salt To Taste
Freshly ground black pepper 1/2 Teaspoon (kalimirch)
Other ingredient
Oil 1 1/2 Cup (24 tbs) (For deep frying)

Directions

Making

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 

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

Finalizing

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. 

Serving

Serve immediately with tomato ketchup and green chutney.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 634Calories from Fat 104

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 623 mg25.96%

Total Carbohydrates 122 g40.7%

Dietary Fiber 12 g48%

Sugars 2 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet