Potato Paneer Tots
Potato Paneer Tots are a great blend of potatoes, paneer and jalapeno pepper. They are crunchy outside and soft outside. Great tea time snack.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
- 2 medium potatoes
- 1 cup crumbled paneer
- 1 tsp salt
- 1 jalapeno pepper finely chopped
- 1/4 tsp black pepper
- 3 tbsp all purpose flour (maida, plain flour)
- 5 tbsp water use as needed
Need oil To Fry
Mix flour and water together and make a thin, smooth batter and keep aside.
Peel the skin off the potatoes and shred them in a grater or food processor.
In a pan boil the water. After it comes to boil put the shredded potatoes in the water and let it boil for two to three minutes until they are just tender. Note: don't over cook the potatoes they will become mushy, should be able to feel the shredded potatoes
Once cooked, drain the water and pour some cold water over the potatoes. Gently squeeze the excess water out of the potatoes, again making sure to not make the shredded potatoes mushy.
Next mix shredded potatoes, mashed paneer, and jalapeno pepper, and salt together.
Divide the potato mixture in about 24 equal parts and form them into bullet shape. Keep aside.
Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one small piece of mix in the oil, it should sizzle and come up right away.
Dip the potato balls in the batter one at a time and slowly drop into the frying pan. Turn them occasionally. Fry tots until golden-brown all around.
Remove them with a slotted spoon and drain on a paper towel.
Serve them hot with your choice of tomato ketchup or coriander (hari) chutney or tamarind (imli) chutney. They also taste great as is.