Monday, March 16, 2015

Patties with Paneer Burji Filling

I had no set plans when I made an extra serving of the paneer burji. I would have made a pulav or something just so I can dish out some 'one-pot-meal' idea. So it just waited a day long in my refrigerator to be consumed. My husband's working hours are so long that there is a long interval between his regular meals, breakfast - lunch - dinner. This gets him hungry for some snack when he returns from work. just tea and some biscuits are not his choice. He looks for something home cooked as snack with his steaming hot cup of masala chai.
Having reached what is labelled typical middle age, we are monitoring every component of health to avoid complications and issues in the coming years. Keeping that in mind, I prepare something light and most times what I decide is healthy, whether or not it goes well with him. It is alright to indulge once in a while is it not? So I decided to make patties. The plan was to make ragada patties and I had soaked the peas and made other preparations too. Then I was reminded of the burji and the idea of a filling into the mashed potatoes struck. These patties were very welcome, who does not like potatoes?

Paneer Burji Patties
Makes two large patties or four small patties

3-4 large potatoes ( I had smaller sized in my veggies basket and used 7 of them)
1/2 cup prepared Paneer Burji
Salt and red chilli powder for the potato cover
1 - 2 tablespoons all purpose flour
1/4 cup bread crumbs
Oil for shallow frying

Steam the potatoes and remove the peel.
Mash them very well.
Add the salt and red chilli powder and mix.
Cook this mashed potato in a heavy bottomed pan, on a low flame until it is almost dry. The moisture will break the patties while shallow frying.
Divide the potato mash into two portions for large patties, if you want to use them in sandwiches or four smaller portions if you want it as a filling in your wrap; four portions will be ideal for a snack too.
Flatten the potato mash portion in your palms, keep a portion of the paneer burji in the centre.
Cover the potato well over the filling. and place on a lightly oiled plastic sheet. Flatten into a 3'' diameter circular disc (or smaller with the four portions).
Make a thick paste with the all purpose flour and water.
Spread the bread crumbs on a shallow dish.
Cover the flattened patty with the paste to coat all over the surface.
Turn the patty in the bread crumbs coating it with a slightly thick layer of bread crumbs.
Heat a heavy pan or iron griddle. When it is hot, pour a teaspoon or two of oil; place the patty on the oil and drizzle more oil.

Cook on a medium flame, until the bottom side has browned and is crisp. Turn the patty over and cook the other side until golden brown. Drizzle more oil so it fries well on all sides. Take care not to turn it repeatedly as it may break the patty.
Serve the patty as a snack with some tomato sauce or coriander chutney.


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