Paneer Stuffed Croquettes

Ingredients

• 10–15 slicespaneer or tofu
• 180 ml (¾ cup)green vrat chutney
• 240 ml (1 cup)soaked sabudana (sago)
• 2 mediumpotatoes, boiled and peeled
• 2–3 tablespoonschopped coriander leaves
• 240 ml (1 cup)boiled sama rice (barnyard millet)
• 1–2 teaspoons (optional)singhara flour (water chestnut flour)
• 1 teaspoon, or to tastered chilli powder
• 1 teaspoonground cumin
• 1 teaspoondried mint leaves, crushed
• to tastefasting salt (sendha namak)
• for frying or shallow-fryingoil

Instructions

1. 1

   Slice the paneer

   Cut the paneer or tofu into thin slices.

2. 2

   Marinate the slices

   Coat the slices in green chutney and leave them to marinate for 30 minutes.

3. 3

   Prepare the mixture

   Put the soaked sabudana, boiled potatoes cut into cubes, boiled sama rice, coriander, flour if using, chilli powder, cumin, dried mint and salt in a bowl.

4. 4

   Make a soft dough

   Combine the ingredients and work them into a soft dough. If it feels sticky, mix in a teaspoon of oil.

5. 5

   Fill the croquettes

   Take a ball of dough and flatten it. Place a slice of marinated paneer or tofu in the centre, then bring the dough around it.

6. 6

   Shape the croquettes

   Roll the dough around the filling and shape it into a log, oiling your hands to help with shaping.

7. 7

   Cook until browned

   Grease a griddle and cook the croquettes, turning them so they brown lightly on all sides. Alternatively, deep-fry them.

8. 8

   Serve straight away

   Serve the croquettes at once with your favourite chutney or dip.

What are paneer stuffed croquettes?

Croquettes are shaped portions of a soft mixture with a filling, cooked until browned on the outside. This version draws on Indian fasting foods, using sabudana, potatoes and sama rice rather than a wheat-based coating.

The chutney-marinated paneer gives the centre a savoury, herby contrast to the mild, starchy shell. Tofu can be used in place of paneer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 5g protein, 23g carbs, 8g fat.

Most of the carbohydrates come from the potatoes, sabudana and sama rice; paneer contributes protein and fat, while tofu changes those amounts. Frying oil also adds fat, so serve a croquette portion with salad or another fresh side to balance the starchy mixture.

The ingredients that hold them together

Potatoes: boiled potatoes provide a soft base that helps the other ingredients come together. Cube them before adding so they are easier to mix evenly.

Sabudana and sama rice: these add body and a pleasantly tender, slightly chewy texture. Use the sabudana soaked and the rice already boiled, as specified.

Singhara flour: this optional flour can help bind a mixture that feels too loose. Add it sparingly so the croquettes do not become dry.

Marinating the filling

Chutney: coat the paneer or tofu slices evenly, then leave them to marinate for 30 minutes. This step gives the filling flavour before it is enclosed.

Handling: let excess chutney drip off before shaping, so the dough can seal around the slice without becoming wet.

Shaping without cracks

Seal: flatten a ball of dough, set the filling in the centre and bring the mixture around it. Pinch any gaps closed before rolling it into a log.

Sticky dough: a little oil on your hands can make shaping easier; the method also suggests mixing in a teaspoon of oil if the dough itself is sticky.

Getting a browned exterior

Griddle: grease the surface and turn the croquettes as they cook so each side gets a chance to brown. The method gives a visual cue of light brown colour rather than a cooking time.

Deep-frying: this is the alternative given in the recipe. Handle the logs gently when adding and turning them so the filling stays enclosed.

When to serve them

Serve the croquettes as soon as they are cooked, with green chutney or another favourite dip. They work as a snack or as part of a fasting meal.

For a fuller plate, pair them with a fresh salad or a cooling yoghurt dip if that suits your meal.

Recipe notes & tips

• Keep the paneer or tofu slices thin so they fit neatly inside the dough.
• Drain excess chutney from the marinated slices before filling the croquettes.
• Mix the dough just until it holds together, then adjust stickiness with a little oil.
• Oil your hands lightly before shaping to reduce sticking.
• Turn the croquettes gently on the griddle to brown them on all sides.
• Serve soon after cooking for the best contrast between the browned outside and soft centre.

Variations

• Use tofu: swap it for paneer for a different filling.
• Adjust the heat: reduce or increase the chilli powder to suit your taste.
• Add fresh herbs: use the coriander leaves for a fresher flavour in the dough.
• Choose a dip: serve with a favourite chutney or dip alongside the green chutney filling.
• Deep-fry: use the recipe's deep-frying option instead of cooking on a greased griddle.

Common mistakes to avoid

• Wet filling: let excess chutney drain from the paneer or tofu so the dough can seal.
• Sticky dough: oil your hands and, if needed, mix in a teaspoon of oil.
• Cracked coating: flatten the dough evenly and close gaps around the filling before rolling.
• Uneven browning: turn the croquettes so all sides meet the greased griddle.
• Breaking while cooking: shape the logs firmly and turn them gently.

How to store

The recipe is best served straight away. If you have leftovers, refrigerate them in a covered container and reheat gently in a lightly oiled pan until warmed through; the outside may soften during storage.

Frequently asked questions