PANEER  AND  LOBIA  CROQUETTES / COTTAGE  CHEESE  AND  BLACK  EYE  BEANS CROQUETS  / LOBIA  AUR  PANEER  KE CUTLET

PANEER AND LOBIA CROQUETTES / COTTAGE CHEESE AND BLACK EYE BEANS CROQUETS / LOBIA AUR PANEER KE CUTLET

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Paneer and Lobia croquettes recipe is a simple and healthy wholesome appetizer. These can be served as a starter, tea time snacks or pack them for your kid’s school tiffin boxes. This is one more recipe for “Health Bhi Swaad Bhi”…
Lobia (black-eyed peas/beans) are part of the legume family that is known for being a primary source of plant protein. Legumes are often called “The Poor People’s Meat”, however, they might be better known as “Healthy People’s Meat”. Legumes are said to one of the healthiest food, as it helps in reducing cholesterol levels, improve blood glucose and controls diabetes, it also reduces the risk of many cancers. It’s an excellent source of complex carbohydrates and fiber, they also contain vital nutrients, such as vitamin B, vitamin E, iron, potassium. They also help in weight loss, so what are you waiting for include such healthy legumes in your daily diet now.

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I love lobia in curries but this is the first time I tried to make croquette or cutlets out of them to feed this healthy bean to my fussy kiddo, and I was so happy to see that he enjoyed them so much that he asked for the third helping of the delicious and nutritious croquettes. He also asked can he take them filled in his hot dog buns  tomorrow for tiffin,…Happy me mission successful….😊😊😊😊
Do try this healthy and yummy recipe which can beat any non-veg croquettes you have tasted before and enjoy with your family and friends….

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If you give this recipe a try, let me know! Leave a comment below and rate it! And while you’re at it, take a picture and tag at #spiceaffairs on Instagram. I would LOVE seeing what you came up with. Cheers, friends!
Have shared many more vegetarian appetizers recipes on my blog do click on the names given below to check their recipes too hope you will enjoy them also… till then, Happy Cooking…
KARELA NIMKI

RAJASTHANI BESANWALI BHARWAN MIRCH

DAHI VADA

BREAD PIZZA

CRISPY TOFU STIR FRY

KATHAL KE SHAAMI KABAB

CRISPY CAJUN POTATOES

KALE CHANE KI SHAMI KEBAB

KOLKATA STYLE VEGETABLE CHOP

TANDOORI ALOO

PANEER TIKKA

Panner 4Ingredients:

  • 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
  • ½ tsp – Haldi (turmeric) 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 – Cashewnuts chopped into small pieces
  • 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
  • Oil to deep fry
  • Ketchup and onion rings to accompany them while serving

Panner 5Method :

  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, turmeric 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.
  7. Fry the masalas till the raw smell of the masalas fades away and oil leaves the sides of the masala.
  8. 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.
  9. 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.
  10. Take the mixture in a bowl and add amchoor powder, chopped coriander leaves, green chillies, hand crushed kasoori methi, finely chopped cashew-nuts and knead well to mix everything, taste to check the seasonings and adjust accordingly.
  11. Divide the mixture into small equal sized balls and shape them into croquettes or any shape you desire.
  12. 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.
  13. 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.
  14. 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.
  15. For the crunchier exterior, I double coat them if you wish you can do that too,  after doing so keep the crumb coated croquettes in the refrigerator for minimum 1 hour to set before frying them.
  16. When you are ready to serve them heat oil in a deep frying pan till it reaches medium-hot temperature.
  17. When the oil is hot enough drop the crumb coated croquettes carefully few at a time say about 4 to 5 at a time,( be careful not to overcrowd the pan in which you are frying, as if you drop many at a time the temperature of the oil drops and the croquettes would soak up more oil and can also break while turning them.)
  18. Fry on medium flame till all the sides become golden brown and crisp from outside.
  19. Take them out with a slotted spoon on an absorbent paper to drain off the excess oil.
  20. Serve them immediately with onion rings and ketchup or green chutney as you like, enjoy…

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PANEER AND LOBIA CROQUETTES / COTTAGE CHEESE AND BLACK EYE BEANS CROQUETS / LOBIA AUR PANEER KE CUTLET
 
Author:
Recipe type: Appetizers, Veg
Cuisine: Indian
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
  • ½ tsp – Haldi (turmeric) 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 – Cashewnuts chopped into small pieces
  • 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
  • Oil to deep fry
  • Ketchup and onion rings to accompany them while serving
Instructions
  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, turmeric 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.
  7. Fry the masalas till the raw smell of the masalas fades away and oil leaves the sides of the masala.
  8. 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.
  9. 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.
  10. Take the mixture in a bowl and add amchoor powder, chopped coriander leaves, green chillies, hand crushed kasoori methi, finely chopped cashew-nuts and knead well to mix everything, taste to check the seasonings and adjust accordingly.
  11. Divide the mixture into small equal sized balls and shape them into croquettes or any shape you desire.
  12. 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.
  13. 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.
  14. 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.
  15. For the crunchier exterior, I double coat them if you wish you can do that too, after doing so keep the crumb coated croquettes in the refrigerator for minimum 1 hour to set before frying them.
  16. When you are ready to serve them heat oil in a deep frying pan till it reaches medium-hot temperature.
  17. When the oil is hot enough drop the crumb coated croquettes carefully few at a time say about 4 to 5 at a time,( be careful not to overcrowd the pan in which you are frying, as if you drop many at a time the temperature of the oil drops and the croquettes would soak up more oil and can also break while turning them.)
  18. Fry on medium flame till all the sides become golden brown and crisp from outside.
  19. Take them out with a slotted spoon on an absorbent paper to drain off the excess oil.
  20. Serve them immediately with onion rings and ketchup or green chutney as you like, enjoy…
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