Main ingredients Cottage cheese (paneer), Onion, Green chillies, French beans, Carrot, Cumin powder, Garam masala powder, Potato, Fresh coriander leaves, Lemon juice, Onion powder, Garlic powder, Processed cheese, Cornflakes, Dried breadcrumbs, Refined flour slurry Cuisine Fusion Course Snacks and starters Prep time 30-35 minutes Cook time 15-20 minutes Serve 4 Taste Savoury Level of cooking Moderate Others Vegetarian Ingredients 300 grams cottage cheese (paneer), grated 1 tablespoon oil 1 small onion, chopped 2 green chillies, chopped 4-5 French beans, chopped Salt to taste 1 small carrot, peeled and finely chopped ¼ teaspoon turmeric powder ¼ teaspoon red chilli powder ½ teaspoon cumin powder ¼ teaspoon garam masala powder 1 medium potato, boiled, peeled and mashed 3 tablespoons chopped fresh coriander leaves 1 teaspoon lemon juice A pinch of sugar 1½ teaspoons onion powder 1 teaspoon garlic powder Black pepper powder to taste ¼ cup grated processed cheese ¾ cup crushed cornflakes ¾ cup dried breadcrumbs Refined flour slurry as required Oil for deep frying Tomato ketchup for serving Salad for serving Method Heat oil in a non-stick pan, add onion, green chillies and French beans, mix and saute for 1 minute. Add salt, mix and sauté for 2-3 minutes. Add carrot, mix and saute for 2-3 minutes. Add turmeric powder, red chilli powder, cumin powder and garam masala powder, mix and sauté for 1 minute. Add potato and mix well. Add 2 tablespoons coriander leaves, lemon juice and sugar and mix well. Take the pan off the heat and allow to cool completely. Take cottage cheese in a bowl. Add salt, onion powder, garlic powder and black pepper powder and mash well. Add processed cheese to the vegetable mixture and mix well. Spread a portion of the cottage cheese mixture in your palm, place a portion of vegetable mixture in the centre, bring the edges together and seal the edges. Shape into cylinders. Heat sufficient oil in a kadai. Spread cornflakes on a plate, add dried breadcrumbs, remaining coriander leaves and mix well. Dip the prepared cylinders in refined flour slurry and roll in the cornflakes mixture. Slide a few cylinders at a time, into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. Arrange on a serving platter and serve hot with tomato ketchup and salad.