Lobhia & Paneer Croquettes
Weekend special breakfast with overnight soaked lobhia (black eyed beans) mixed with paneer and potato!
Ingredients:
1 cup – Lobia (Black eye beans) soaked overnight and boiled till cooked but not mushy ( This is the quantity after cooking the beans)
½ cup – Potatoes boiled and mashed
100 gms – Paneer (cottage cheese) grated
2 big – Onions finely chopped
1 tsp – Ginger garlic paste
2 nos – Tomato chopped finely
2 to 3 nos – Green chillies chopped
½ tsp – Cumin seeds
½ tsp – Coriander powder
½ tsp – Cumin powder
1 tsp – Chilli powder or as per taste
½ tsp – Garam masala
1 tsp – Amchoor powder (dried raw mango powder)
1 tbsp – Hand crushed Kasoorimethi (dried fenugreek leaves)
2 tbsp – Coriander leaves chopped finely
A semi thin batter made of Maida (all-purpose flour) water and a pinch of salt to dip the croquettes while crumb coating them.
Bread crumbs as needed to coat the croquettes
Oil to cook the masala
Ketchup and onion rings to accompany them while serving
Method:
1. Take the overnight soaked Lobia (black eye beans) and cook them in pressure cooker with a little bit of salt for 4 whistles (or till they are cooked thoroughly but not too mushy, when pressed between two fingers they should be mashed easily)
2. After the cooker pressure releases naturally and the lobia are cooked drain off the excess water.(do not throw away this water use it for either kneading the dough or making dals, soups or curries)
3. Mash the cooked lobia beans, mash the paneer and potatoes also and mix everything together.
4. Heat oil in a pan add the cumin seeds and let it crackle, then add the chopped onions, green chillies along with a dash of salt to fasten the frying process of the onions, fry the onions till they are pink.
5. Mix all the dry spices like coriander powder, cumin powder, chilli powder, garam masala powder along with salt to taste with the ginger and garlic paste add a little bit of water and soak the masalas for 5 minutes till the onions are frying.
6. When the onions turn pink or light golden add to it the above soaked masala paste.
Fry the masalas till the raw smell of the masalas fades away and oil leaves the sides of the masala.
7. Add the chopped tomatoes and fry till the tomatoes have softened and cooked, the masala will again leave oil from the sides at this point.
8. Now add the mashed lobia, paneer and potatoes to the masala and mix well, fry for some time till all the excess moisture has evaporated and it looks like nice medium soft dough.
9. Take the mixture in a bowl and add amchoor powder, chopped coriander leaves, green chillies, hand crushed kasoori methi and knead well to mix everything, taste to check the seasonings and adjust accordingly.
10. Divide the mixture into small equal sized balls and shape them into croquettes or any shape you desire.
11. Take around 4 to 5 tbsp of maida in a bowl add a pinch of salt and make a semi thin batter with water such as the batter lightly coats the croquettes while crumb coating them.
12. Take bread crumb in another bowl and arrange the crumb coating station in this series 1st the shaped croquettes plate then the maida batter then the bread crumb bowl.
13. Take a shaped croquette dip it in the Maida batter and let the excess batter drip away, place it on the dry bread crumb and with another dry hand roll the croquette in the dry bread crumb such as all the sides are covered place on a plate, same way finish coating all the croquettes.
14. Take oil in a pan and place croquettes when oil is hot. I pan fried them.
15. Fry on medium flame till all the sides become golden brown and crisp from outside.
16.Take them out with a slotted spoon on an absorbent paper to drain off the excess oil.
Serve them immediately with onion rings and ketchup or any condiment of your choice!
Enjoy!
Ingredients:
1 cup – Lobia (Black eye beans) soaked overnight and boiled till cooked but not mushy ( This is the quantity after cooking the beans)
½ cup – Potatoes boiled and mashed
100 gms – Paneer (cottage cheese) grated
2 big – Onions finely chopped
1 tsp – Ginger garlic paste
2 nos – Tomato chopped finely
2 to 3 nos – Green chillies chopped
½ tsp – Cumin seeds
½ tsp – Coriander powder
½ tsp – Cumin powder
1 tsp – Chilli powder or as per taste
½ tsp – Garam masala
1 tsp – Amchoor powder (dried raw mango powder)
1 tbsp – Hand crushed Kasoorimethi (dried fenugreek leaves)
2 tbsp – Coriander leaves chopped finely
A semi thin batter made of Maida (all-purpose flour) water and a pinch of salt to dip the croquettes while crumb coating them.
Bread crumbs as needed to coat the croquettes
Oil to cook the masala
Ketchup and onion rings to accompany them while serving
Method:
1. Take the overnight soaked Lobia (black eye beans) and cook them in pressure cooker with a little bit of salt for 4 whistles (or till they are cooked thoroughly but not too mushy, when pressed between two fingers they should be mashed easily)
2. After the cooker pressure releases naturally and the lobia are cooked drain off the excess water.(do not throw away this water use it for either kneading the dough or making dals, soups or curries)
3. Mash the cooked lobia beans, mash the paneer and potatoes also and mix everything together.
4. Heat oil in a pan add the cumin seeds and let it crackle, then add the chopped onions, green chillies along with a dash of salt to fasten the frying process of the onions, fry the onions till they are pink.
5. Mix all the dry spices like coriander powder, cumin powder, chilli powder, garam masala powder along with salt to taste with the ginger and garlic paste add a little bit of water and soak the masalas for 5 minutes till the onions are frying.
6. When the onions turn pink or light golden add to it the above soaked masala paste.
Fry the masalas till the raw smell of the masalas fades away and oil leaves the sides of the masala.
7. Add the chopped tomatoes and fry till the tomatoes have softened and cooked, the masala will again leave oil from the sides at this point.
8. Now add the mashed lobia, paneer and potatoes to the masala and mix well, fry for some time till all the excess moisture has evaporated and it looks like nice medium soft dough.
9. Take the mixture in a bowl and add amchoor powder, chopped coriander leaves, green chillies, hand crushed kasoori methi and knead well to mix everything, taste to check the seasonings and adjust accordingly.
10. Divide the mixture into small equal sized balls and shape them into croquettes or any shape you desire.
11. Take around 4 to 5 tbsp of maida in a bowl add a pinch of salt and make a semi thin batter with water such as the batter lightly coats the croquettes while crumb coating them.
12. Take bread crumb in another bowl and arrange the crumb coating station in this series 1st the shaped croquettes plate then the maida batter then the bread crumb bowl.
13. Take a shaped croquette dip it in the Maida batter and let the excess batter drip away, place it on the dry bread crumb and with another dry hand roll the croquette in the dry bread crumb such as all the sides are covered place on a plate, same way finish coating all the croquettes.
14. Take oil in a pan and place croquettes when oil is hot. I pan fried them.
15. Fry on medium flame till all the sides become golden brown and crisp from outside.
16.Take them out with a slotted spoon on an absorbent paper to drain off the excess oil.
Serve them immediately with onion rings and ketchup or any condiment of your choice!
Enjoy!
