(COTTAGE CHEESE AND GREEN PEAS CROQUETTES)
A distant and drier version of the popular Indian dish, this innovative crumb-fried take on the ‘matar paneer’ has a distinctive sweet taste.
Preparation time: 30 minutes
Serves: 6 pieces
5 gm coriander, chopped
8 gm ginger paste
20 gm flour
15 gm corn flour
10 gm whole fennel
5 gm green chilli paste
125 gm green peas
150 gm channa (cottage cheese)
350 gm breadcrumbs
2–3 bay leaves
Refined oil for frying
Salt to taste
Sugar to taste
1. |
Cream the channa; add half of the green chilli paste, flour, and seasoning. Knead well and make a soft dough. |
2. |
Boil the green peas. Remove, drain, chop, and set aside. |
3. |
In a pan, add 60 ml of oil, add the fennel and bay leaves. |
4. |
Add the ginger paste, and sauté. Add green peas, the remaining green chilli paste, and chopped coriander. Mix well. Cook till dry. |
5. |
Remove and allow cooling. |
6. |
Divide the channa dough and cooked peas into 6 equal portions. |
7. |
Flatten one portion of channa on the palm and place a portion of the pea mixture on the channa. |
8. |
Cover the channa and roll into croquette shapes. |
9. |
Follow the procedure to complete 6 pieces. |
10. |
Make a slurry with the corn flour and 100 ml water, dip the croquettes and roll in the breadcrumbs. |
11. |
Heat oil in a pan and fry the croquettes till golden brown. |
12. |
Remove, drain, and serve with mint tamarind sauce. |