Aloo Paneer Pops Recipe - A mixture of paneer, potatoes and raisins, rolled up in corn flakes and deep fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese)(पनीर), Potatoes(आलू)

Cuisine : Moghlai

Course : Snack

Aloo Paneer Pops

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Aloo Paneer Pops checkout Paneer Frankie , Til Paneer , Paneer Sandwich , Paneer Popcorn With Lehsun Ki Chutney . You can also find more Snack recipes like Macaroni Cup, Steamed Moong Cheela, Barley Idli, Uttappam Sandwich. Or try out these recipes from Moghlai Cuisine like Murgh Kandhari Kofta, Koyla Butter Chicken, Lemongrass Chilli Chicken, Narangi Shorba with Spinach.

Aloo Paneer Pops Recipe - How to make Aloo Paneer Pops

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Paneer (cottage cheese) grated200 grams

  • Potatoes boiled and mashed2 large

  • Raisins 1 tablespoon

  • Oil 1 tablespoon

  • Onion chopped1 medium

  • Green chillies chopped3-4

  • Fresh coriander leaves chopped4 tablespoons

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Refined flour (maida) 4 tablespoons

  • Black peppercorns powdered1/2 teaspoon

  • Corn flakes crushed1 cup

Method

Step 1

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.

Step 2

Mix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins.

Step 3

Make cylindrical shaped croquettes one inch thick and two inches long. Make a thin batter of refined flour, salt, pepper powder and water.

Step 4

Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hour or more.

Step 5

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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