Slit hot dog buns into half without cutting it into two.
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.
Heat one tablespoon of oil in a frying pan and saute onion till translucent.
Mix together potatoes, paneer, raisins, red chilli flakes, sauteed onion, green chillies, coriander leaves, garam masala powder and salt. Let cool and divide into four portions.
Mix refined flour and salt together and keep it aside.
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.
Heat sufficient oil in a kadai and deep-fry croquettes till golden brown and drain onto an absorbent paper. Keep aside.
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.
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. |
