This is a typical northindian version croquettes which sometimes refers as aloo chop. Many street food vendors across India would serve these croquettes with a spicy curry and chutney.These spiced mixed vegetable croquettes literally melt in your mouth, its a prefect winter snack during chai time.
Ingredients:
3 Potatoes
100 Grams Paneer Grated
100 Grams Mawa/Khoya (Milk Solids)
2 Carrots
1/2 Cup Cauliflower
1/4 Cup Sweet Corn or Steam Cooked Peas
1 Inch Ginger
10 Pods Garlic
8 to 10 Green Chilies
1 Large Onion
1 Tbsp Cumin Powder
1 Tbsp Pepper Powder
Fist Full Mint and Coriander Finely Chopped
1 Cup Corn Flakes
1 Cup Maida (All Purpose Flour)
1/3 Cup Corn Flour
Salt as per taste
Oil for Frying
Prep Up:
In a mixer jar add 1 Inch Ginger+10 Pods Garlic+ 8 to 10 Green Chilies depending on heat pulse and grind into paste reserve.
Wash and peel the carrots cut into large chunks pat dry add to a mixer jar pulse until the carrots are grated reserve.
Please click on the link and follow the step how-to-clean-cauliflower. Once the cauliflower is cleaned pat dry. Add the florets to a mixer jar pulse twice or thrice until the cauliflower is grated completely.
Wash and cut the potatoes in half add to a pressure cooker with 2 cups water place a lid and whistle cook for 2 to 3 whistles. Once the potato has cooked peel and grate reserve.
Grate the paneer and Khoya Reserve.
Take Corn flakes add to a mixer jar grind to form powder reserve.
Mix all purpose flour and corn flour add 1 tsp salt add water little at a time mix to form a smooth batter reserve.
Clean and wash mint and coriander pat dry finely chop reserve.
Peel finely chop onion reserve.
Method:
Heat a wok on medium flame add 2 tbsp oil. Once the oil reaches smoking point add 2 tbsp of chilly paste fry until oil surfaces.
Add onion coriander and mint fry till onion turns transparent add cumin and pepper powder fry all the ingredients till raw flavor has reduce.
Add the grated carrots, cauliflower, sweet corn fry all the veggies till soften. Place the flame on high dry out the excess moisture before adding other ingredients.
Add the paneer and khoya place on low flame allow the khoya to melt and combine.
Add salt and mix well add the grated potato and mix well. once the vegetable mixture is ready allow to cool.
Prepare the breading station line up the aloo chop the batter and spread corn flakes on a plate.
Dip each croquette in the batter and roll in corn flakes and reserve back on plate. Cover the croquettes refrigerate until use.
Heat a wok with enough oil for frying. Gently drop each croquette in hot oil, fry for 2 minutes on each side or until light golden in color drain and reserve on tissue paper serve with mint or sweet chutney Enjoy 😋
Tips: These croquettes store well if placed in air tight container and refrigerated.
Use Par boiled potatoes it will evenly get cooked while frying.
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