Monday, July 11, 2011
Fresh Homemade Paneer - 1 cup, crumbled or grated (or if non vegetarian, 1 lb ground organic chicken)
Yukon Gold Potato - 1
Red Onion - 1, finely chopped
Garlic - 6 cloves, 3 of them sliced and 3 of them grated
Green Chilli - 2, finely chopped
Ginger - 1 inch, grated
Oil - 1/2 tbsp
Turmeric - a pinch
Red Chilli Powder - 1/2 tsp
Homemade Garam Masala Powder - 1 tsp
Sugar - 1 tsp
Cilantro - a handful, chopped
Raisins - a handful
Lemon Juice - half lemon
Egg - 1
Salt- a pinch
Red Chilli powder - a pinch
Whole Wheat Panko Bread Crumbs - 1/2 cup or Coarse Corn Meal
Peanut oil for shallow frying
Bake the potato in a preheated oven till cooked. Alternatively boil it in very little water till cooked. Cool down and grate it or coarsely mash it. Keep aside.
Heat oil in a pan. Add the sliced garlic cloves and fry for a couple of seconds.
Add the chopped onion and green chillies and cook on medium low heat till the onion gets soft and starts to caramelise. In between, when the onion is half cooked, add the grated ginger and garlic.
Now add the mashed potato, grated paneer(or ground chicken), salt, sugar, turmeric, red chilli powder, garam masala powder and cook on low fire for a few minutes till the mixture comes together as a smooth dough (or till the chicken is cooked). Mix the chopped cilantro, lemon juice and raisins and keep aside to cool down.
Heat a cast iron pan and add some oil for shallow frying. Beat the egg with salt and red chili powder.
Take a small ball of mixture, press it a little to form a patty. Dip it in the egg wash, roll in bread crumbs and shallow fry till golden brown on both sides. Serve with raw onion, ketchup and mustard sauce.