Potato Croquettes (Veg)

Potato Croquettes is a fried snack. Made Indian vegetarian style. 

Prep Time : 15 Mins

Cook Time : 15 Mins

Ingredients

• Potatoes - 2 large size
• One slice of plain bread 
• Onion - 1/4 cup (optional, I have not used)
• Corn  - 1/4 cup (i have used frozen)
• Green chilles - 1
• Coriander leaves - few (1tbsp)
• Salt to taste
• Lime juice - 1 tsp
• Maid / All purpose flour - 1 tbsp
• Plain Bread crumbs
• Cornflour or Riceflour - 1 tbsp
• Mozzerella cheese (optional) 
• Oil - for deep frying

Method

1. Boil potatoes and peel them and mash. In a bowl soak bread slice and mix into potato
2. Mix with corn, chillies(or use paste) , coriander leaves, corn flour, salt & lime juice
3. In a seperate plate add bread crumbs and in a bowl mix maid flour with water and make a think paste 
4. Divide the potato mixture and make into cyclinder shape and dip it into maid paste and roll the potato croquette into bread crumbs 
5. Deep fry till golden brown in color. Drain on paper towel. 
6. Serve hot with mint chutney

| Copyright © Malas - Kitchen 2017 | | All rights reserved |

Paddu | Kuzhi Paniyaram

This is a southindian dish/breakfast. It has various names on it in southindian states. It is used Idli & Dose batter. This dish can also be made sweet using jaggery. This can be made paniyaram special pan like holes called Aebleskivers. My kids love this dish and easy to take for lunch boxes. Best combo with coconut chutney. This recipe can also be made plain also various types of variations. But i have used onions and other ingredients. 

Prep Time : 10 Time

Cook Time : 15 Mins

Ingredients

• Dosa batter - 6 cups
• Onions - 1 
• Curry leaves - few
• Green chillies - 2 (medium spice)
• Coriander leaves - 4 tbsp 
• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Moong dal (split) - 1 tsp
• Asafoetida/hing - 1/4 tsp

Method

1.  Chopped onions(as much as mince ). 
2. Chop curry leaves, chillies and coriander leaves keep aside
3. In a pan add oil, then add mustard seeds allow to splutter then add moong split fry 
4. Add onions , chillies, curry leaves fry till onions are cooked
5. Add asafoetida romove from the flame add into batter and mix well
6. In a seasoned paddu pan grease oil and pour the batter into each hole and close the lid for 2 mins
7. Onces it is cooked flip the other side using stick / spoon cook on low flame and remove gently
8. Serve hot with chutney

| Copyright © Malas - Kitchen 2017 | | All rights reserved |