These Potato Cottage cheese Croquettes Recipe | Aloo paneer Croquettes are simply an enticing and tempting appetizer. They are brown and crispy from outside and soft and melt in the mouth from the inside that you can not stop devouring them. They are full of aromatic flavors and spices.
Potato and Cottage cheese is like a perfect match made in heaven. Let’s accept it, who on earth does not like these two ingredients. They always blend and compliment each other so well that they never fail to impress or lure us.
It can be served as an ideal snack, party appetizer, or also for kids’ lunch boxes. Kids will love these Aloo Paneer Croquettes as boiled potatoes are mashed and filled with delicious paneer stuffing, capsicums, flavors spices and rolled in bread crumbs and later deep fried in hot oil. These croquettes are packed with flavors and enhanced with Indian spices like Cumin and pepper powder. They taste best when served hot with coriander chutney and tomato ketchup.
Today everyone likes to have delicious, yummy, and interesting food full of flavors. These Potato Cottage cheese Croquettes are just an apt option to satiate all such cravings. Serve it as your appetizer for your next party and impress your guests.
Recipe for making 8-10 Cottage cheese Croquettes | Aloo Paneer Croquettes
Ingredients:
FOR POTATO MIXTURE:
5-6 Big size Boiled potatoes
1 Cup Bread Crumbs
FOR PANEER (COTTAGE CHEESE) STUFFING:
1 Cup Crumbled Paneer (preferably homemade)
1 Small Finely chopped Green Capsicum
1 Small Finely chopped Red Capsicum
2 tsp minced garlic
2 tsp Ginger-Chili paste
1 tsp Black pepper powder
1 tsp Cumin powder
1 tsp Garam Masala
1 tbsp Oil
OTHER INGREDIENTS:
Oil for deep frying
Salt as per taste
SERVING SUGGESTION:
1 cup Green coriander chutney
1 cup Tomato ketchup
1 medium Thin slices of Onion
Method:
FOR POTATO MIXTURE:
1. Peel the skin of boiled potatoes and mash it.
2. Add salt and a half cup of bread crumbs in the potato mixture, mix everything well and keep it aside in a plate.
FOR THE PANEER STUFFING:
1. Heat 1 tbsp oil in a pan and once it’s hot add minced garlic in it, saute it for 30 seconds and add ginger-chili paste and saute it for another 30 seconds.
2. Now add finely chopped green and red capsicum in it. Cook for 3-4 minutes on a medium flame till the capsicums are tender and soft.
3. Add pepper powder, cumin powder, garam masala, and salt in the above mixture and cook everything together till all the spices are mixed properly in the stuffing.
4. Switch off the flame and add paneer (Cottage cheese), mix it well and keep it aside in a plate
HOW TO PROCEED WITH ROLLING:
1. Divide the Potato mixture into 10 portions.
2. Divide the paneer stuffing into 10 portions and keep it aside.
3. Flatten the potato mixture and fill it with paneer stuffing and seal all the sides properly.
4. Repeat the procedure with the rest of the portions and keep it ready on a plate.
HOW TO PROCEED WITH FRYING:
1. Heat oil in a kadhai.
2. Take a plate and add 1/2 cup of bread crumbs in it.
3. Roll the aloo paneer croquettes in bread crumbs so that they coat it well.
4. Deep fry 2 croquettes in hot oil on a medium to high flame till they are brown and crispy.
5. Fry the rest of them in batches of 2 and drain them in kitchen napkin so as to remove excess oil.
6. Serve them immediately with coriander chutney, tomato ketchup, and slices on onions.
RECIPE FOR MAKING 8-10 BIG ALOO PANEER CROQUETTES:
Ingredients
FOR POTATO MIXTURE:
- 5-6 Big size Boiled potatoes
- 1 Cup Bread Crumbs
FOR PANEER (COTTAGE CHEESE) STUFFING:
- 1 Cup Crumbled Paneer preferably homemade
- 1 Small Finely chopped Green Capsicum
- 1 Small Finely chopped Red Capsicum
- 2 tsp minced garlic
- 2 tsp Ginger-Chili paste
- 1 tsp Black pepper powder
- 1 tsp Cumin powder
- 1 tsp Garam Masala
- 1 tbsp Oil
OTHER INGREDIENTS:
- Oil for deep frying
- Salt as per taste
SERVING SUGGESTION:
- 1 cup Green coriander chutney
- 1 cup Tomato ketchup
- 1 medium Thin slices of Onion
Instructions
FOR POTATO MIXTURE:
- Peel the skin of boiled potatoes and mash it.
- Add salt and a half cup of bread crumbs in the potato mixture, mix everything well and keep it aside in a plate.
FOR THE PANEER STUFFING:
- Heat 1 tbsp oil in a pan and once it's hot add minced garlic in it, saute it for 30 seconds and add ginger-chili paste and saute it for another 30 seconds.
- Now add finely chopped green and red capsicum in it. Cook for 3-4 minutes on a medium flame till the capsicums are tender and soft.
- Add pepper powder, cumin powder, garam masala, and salt in the above mixture and cook everything together till all the spices are mixed properly in the stuffing.
- 4.Switch off the flame and add paneer (Cottage cheese), mix it well and keep it aside in a plate
HOW TO PROCEED WITH ROLLING:
- Divide the Potato mixture into 10 portions.
- Divide the paneer stuffing into 10 portions and keep it aside.
- Flatten the potato mixture and fill it with paneer stuffing and seal all the sides properly.
- Repeat the procedure with the rest of the portions and keep it ready on a plate.
HOW TO PROCEED WITH FRYING:
- Heat oil in a kadhai.
- Take a plate and add 1/2 cup of bread crumbs in it.
- Roll the aloo paneer croquettes in bread crumbs so that they coat it well.
- Deep fry 2 croquettes in hot oil on a medium to high flame till they are brown and crispy.
- Fry the rest of them in batches of 2 and drain them in kitchen napkin so as to remove excess oil.
- Serve them immediately with coriander chutney, tomato ketchup, and slices on onions.
Nutrition
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