Categories: Chaats/Evening Snacks

Ingredients

• Potatoes - 4
• Peas - 1/2 cup
• Paneer - 1/4 cup
• Onion - 1
• Green Chillies - 2
• Red Chilli Powder - 2 tsp
• Garam Masala powder - 1/2 tsp
• Coriander Leaves - 3 tbsp
• Lemon Juice - 1 tsp
• Bread Slices - 8
• Salt - to taste
• Oil - for frying

Directions

1. Pressure cook potatoes and peas. Peel the skin and mash both together when they are still hot to make the job easier.

2. Heat a skillet with 2 tsp oil. Add finely chopped onion, green chillies and sauté till the onions are soft. Add red chilli powder, garam masala powder and cook for a minute.

3. Add the mashed potatoes, peas, crumpled paneer, chopped coriander leaves and salt and mix together. Let it cool. Now add the lemon juice and mix well again and make small balls and keep aside.

4. Remove the crust of the bread slices from the sides. Dip them in water and squeeze well off water between your palms. Place a stuffing ball in the middle and close it. Shape into a croquette, a cylindrical shape or any desired shape of your choice and keep it aside. (I prepared this in the morning itself and stored in the fridge to be deep fried in the evening after I returned from work).

5. Heat oil in a kadai. Slip them one or two at a time and deep fry them till golden in color and remove on a kitchen paper. Serve piping hot with Tomato Sauce.

6. Notes:

7. You can use Amchur powder in the place of lemon juice if you don’t have any.
8. Never add lemon juice when the stuffing is hot else it might give a bitter taste.
9. Adding paneer is optional.
10. You can also add ginger garlic paste while sautéing the onions for more flavor.
11. Choose salt bread instead of sweet / milk bread to avoid a contradicting taste.

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