Recipe by Charishma_Ramchandani
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
Directions See How It's Made
- 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.