Lackluster leftover stuffing from an exotic meal is no alien occurrence in your house, right? It is the same with me. This recipe will help you give a makeover to any kind of stuffing you have on hand, and I mean ANY LEFTOVER STUFFING. Read on..
If you are wondering why I am presenting a leftover stuffing recipe when it is not the time of the year for stuffing, yes, I know. I know that for most of the world, stuffing is almost synonymous with turkey, dick, goose or whatever other poultry is stuffed for your traditional Thanksgiving and Christmas feasts. But, in my country, stuffing is mostly synonymous with paratha. Paratha, being typical Indian flat bread made out of wither whole wheat or all-purpose flour, stuffed (but of course! Why would I mention it here, otherwise :P), roasted on an iron griddle to crisp perfection and then served with a dollop of butter, a side of yogurt and some spicy red Indian pickle. Generally, a weekend brunch affair, the stuffing varies from just satvik (that’s like an ancient Indian version of Kosher) seasoned potatoes to the contemporary mushroom-jalapeno-cheese stuffing to the traditional Mughal kheema (minced meat) stuffing.
Now that you have an idea about why I have a stuffing recipe in July (like wearing a sweater dress in the summer!), you might next ask me, “If you claim this, so called, paratha to be such a crisp delicacy, Why was it not all gone? Did your family not like it? Why do you have stuffing left over?
Well, my darlings, anybody a fan of Murphy’s law? That’s right! Murphy is who struck me once again. For those of you who don’t know about Murphy, it was this cool dude who put the Universal truth into 1 concise statement, “Anything that can go wrong, will go wrong”.
Ever been late to school and the teacher was early on that very day? The day you manage to reach before the sun rises (at least, in your head, sunrises at noon, right?), the teacher decides to take an off? That, my friend is a practical application of Murphy’s law.
My addition to it? When you make a large quantity of food for your family, they are “not so hungry” and when you decide to make less so as not waste food, they break your heart by asking for more after you empty out the pan!
So, if you are ever left with any stuffing, that was meant for making a paratha or stuffing poultry, whether the stuffing is vegetarian or non-vegetarian, follow these simple steps to breathe new life into it. TURN ANY LEFTOVER STUFFING INTO KABABS/CROQUETTES!
Pick your stuffing. Here, I have a crumbled cheese (Paneer or cottage cheese),peas and potato stuffing.
Add some boiled potato, a slice or two of bread and more seasoning if required.
Mash and mix everything well to make a cohesive dough that can be shaped into kababs. This a critical test step. If you are unable to do this, add more mashed potato or bread as per your choice and what is already present in the stuffing.
STEP 4: Heat up the oil and drop a small , tiny kabab into it. Does it fry well? Good, go ahead and fry all of them or follow the next steps.
If the kabab opens up in the like this little bugger, then we need a binder.
STEP 5: Make a slurry of a flour like corn starch or all purpose flour. I used all purpose flour with a mix of a small quantity of rice flour. The picture should give you an idea of the consistency. You could also use a beaten egg in place of the flour slurry.
STEP 6: Dip the kebabs into the flour slurry
STEP 7: This is an optional step in which you can roll the dough balls in a layer of bread crumbs or semolina for an extra layer of crunch.
STEP 8: Now, fry or bake all of the kebabs and serve hot with sauces or dips of your choice.
Viola! You have now successfully given a makeover to drab leftover stuffing. Give yourself a pat on the back and take a selfie with the kebabs before you let your family pounce on them 😀
With that general idea, I am listing the ingredients and steps for my paneer kebabs. Here is how I turned
Leftover stuffing into kebabs: