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Prep 45 mins
Cook 45 mins
This recipe can also be made using any other leftover vegetables besides potatoes. This is Chef Sanjeev Kapoor's recipe from today's copy of Young Times.
- 4 hot dog buns
- 2 large leftover boiled potatoes, peeled and mashed
- 200 g cottage cheese, grated (paneer)
- 1 tablespoon raisins, soaked in warm water
- 4 tablespoons fresh coriander leaves, cleaned,washed and chopped
- 1 medium onion, peeled,washed and chopped
- 3 -4 green chilies, washed and chopped
- 1 1⁄2 tablespoons oil
- oil, to deep fry
- 1⁄2 tablespoon red chile, crushed
- 1 teaspoon garam masala powder
- 4 tablespoons all-purpose flour (maida)
- 1⁄2 cup milk
- 1 cup breadcrumbs
- 2 medium onions, peeled,washed and chopped
- 1 bunch lettuce, washed and shredded
- 4 green chilies, washed and chopped
- 2 tablespoons butter
- 4 teaspoons english mustard paste
- 4 teaspoons coarse mustard paste
- 4 tablespoons Heinz ketchup
- Slit the buns into half without cutting them into two.
- Heat a tbsp.
- of oil in a pan.
- Saute onions till translucent.
- Add the paneer, potatoes, crushed red chillies, fried onion, green chillies, corriander leaves, garam masala powder, salt and raisins to the pan.
- Mix well.
- Allow to cook for 10 minutes.
- Allow to cool.
- Make cylindrical shaped croquettes.
- Roll these in seasoned refined flour, then dip in milk and roll in the breadcrumbs.
- Refrigerate for an hour or more.
- Heat sufficient oil in a wok.
- Deep fry the rolls till golden brown.
- Drain onto an absorbent kitchen towel.
- Apply butter on the sides of the buns.
- Apply mustard paste after that.
- Place a spoonful of chopped onions on one side.
- Spread tomato ketchup on the other side and arrange the shredded lettuce.
- Place the hot fried rolls, one in each bun.
- Put a whole green chilli if you desire.
- Serve immediately.