Enjoy this simple and easy paneer stuffed croquettes to please your friends or family. It is so deliciously addictive that you will crave for more!!
If you’re on the search for a crispy and crunchy appetizer then look no more! These paneer stuffed croquettes are easy to make and is always a crowd pleaser! This recipe is so delicious that it can be served either as an appetizer or can be enjoyed with your evening snack tea.
Great for lunchboxes too!! Recipe inspired by cheese filled croquettes and thought of creating something similar for Navrati.
Traditionally, croquettes are cylindrical shaped veggie or protein rolls, coated in bread crumbs and later deep fried until crispy and brown. But since it’s Navratri week, my goal was to make them gluten-free – I skipped the breadcrumbs and added millet (sama rice) to the recipe.
Adding millet (sama rcie) really made a huge difference. These croquettes were so crispy on the outside that I hardly missed the breadcrumbs. The outer covering is a combination of tapioca (sabudana), boiled potatoes, millet (sama rice) and spices.
This croquette recipe is stuffed with paneer (Indian cottage cheese) that was marinated in green chutney . Believe me, it tastes delicious!! For a vegan or non-fasting option, substitute paneer with tofu.
Feel free to play around with the ingredients and add more starchy veggies to this recipe like – mashed arbi (colocasia) or raw banana. If you consume spinach or carrots in vrat than add these too to the outer covering. It will make a great crunchy and crispy appetizer!
Paneer stuffed croquettes can be deep fried or pan cooked. Pan cooked croquettes takes longer to cook compared to the deep fried ones. I have tried both the methods and they turn out great – crispy on the outside, soft and tender on the inside.
Best part, it freezes beautifully. Shape like croquettes and store them in a plastic bag. When ready to use, thaw and deep fry!
Paneer Stuffed Croquettes
TO MARINADE PANEER/TOFU
- 10-15 slices of Paneer or Tofu
- 3/4 cup Vrat ki Green chuteny
INGREDIENTS FOR OUTER LAYER
- 1 cup Soaked Sabudana/Sago
- 2 medium sized Boiled and Peeled potatoes
- 2-3 tablespoon Chopped cilantro leaves
- 1 cup Boiled Sama Rice ( Barnyard millet)
- 1-2 teaspoon Singhara flour (Water chestnut flour) (optional)
- 1 teaspoon Red chili powder (adjust accordingly)
- 1 teaspoon Cumin powder
- 1 teaspoon Dried mint leaves, crushed
- Salt to taste (Vrat salt - Sendha namak)
- Oil for Frying or shallow frying
- Cut paneer (tofu) in thin slices.
- Marinate in green chutney for 30 minutes and set it aside.
- Assemble rest of the ingredients. Soaked tapioca (sabudana)..
- Boiled and cubed potatoes..
- Boiled sama rice (barnyard millet).
- Spices that you eat during fast.
- Combine everything in a bowl and..
- Make a soft dough. If the dough feels sticky apply a teaspoon of oil to the dough and that will take care of the sticky part.
- Make a ball out of the dough and flatten it. Place a slice of marinated paneer in the center and..
- Start rolling the dough.
- Apply oil to your hands and shape the dough like a log.
- Grease a griddle and cook the croquettes from all the side until light brown in color.
- For me, I choose to deep fry my croquettes.
- Serve at once with your favorite chutney/dip and enjoy!!
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.