METHOD
OF PREPARATION
1. Slit hot dog buns into half without cutting
it into two.
2. Wash, boil, peel and mash potatoes. Grate paneer.
Soak raisins in warm water for fifteen to twenty minutes. Drain
and pat dry. Clean, wash and chop coriander leaves. Peel, wash and
chop onion. Remove stems, wash and chop green chillies. Remove stems,
deseed and grind red chillies coarsely into flakes.
3. Heat one tablespoon of oil in a frying pan and
sauté onion till translucent.
4. Mix together potatoes, paneer, raisins, red
chilli flakes, sautéed onion, green chillies, coriander leaves,
garam masala powder and salt. Let cool and divide into four portions.
5. Mix refined flour and salt together and keep
it aside.
6. shape potato mixture into cylindrical shaped
croquettes. Roll croquettes in seasoned refined flour, dip in milk
and roll in breadcrumbs. Keep them in the refrigerator for an hour
or more .
7. Heat sufficient oil in a kadai and deep-fry
croquettes till golden brown and drain onto an absorbent paper.
Keep aside.
8. To serve, peel, wash and chop onions. Remove
stems, wash and finely chop green chillies. Mix onions and green
chillies. Wash drain and shred lettuce.
9. Apply butter on the inside of the buns, apply
mustard paste and place one spoonful of onion mixture. Spread tomato
ketchup and arrange some shredded lettuce. Place a hot fried croquette,
one in each bun and serve immediately.
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