This tea time snack is a tasty alternative for those who love kebabs but are vegetarian.
- 1 cup potato boiled and mashed
- 1 cup grated cottage cheese (paneer)
- 1 tbsp corn flour
- 1 tsp ginger grated
- 1 tsp white pepper powder
- 1 tbsp lemon juice
- ¼ cup chopped cashew nuts
- 2 tbsp coriander leaves chopped fine
- 2 tbsp green chilies chopped fine
- Breadcrumbs/maida for crumbing
- Salt to taste
- Oil for frying
- Mix paneer and boiled mashed potato well. Add corn flour, ginger grated, white pepper powder, salt and lemon juice. Mix well.
- Knead the potato mix (dough) well until it is smooth and soft.
- Now apply some oil on your palms and put some of the potato mix in the cupped palm of your hand, and form it into a hollowed cup about size of half a lemon. Put some of the chopped cashews, chopped coriander leaves and chopped green chilies in the potato cup, and cover with the potato mix around it to make a ball. Roll each cylinder in breadcrumb/maida and refrigerate for about 10-15 minutes.
- Heat oil in a deep pan or kadhai on medium heat and fry the potato rolls until light brown.
- Serve with Green Chutney or Tamaatar Ki Chutney of your choice.
Do You Know?
Dry breadcrumbs are made from very dry bread which has been baked or toasted to remove all remaining moisture, and may have a sandy or even powdery texture. They can be used to make a crisp and crunchy coating for fried foods.
The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing.