Matar Rissoles By Ranveer Brar

Matar Rissoles

Matar rissoles flavoured uniquely with mustard sauce and stuffed with mozzarella cheese serve as a novel appetiser.
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Cooking Time

08-10 min

Meal Type


Preparation Time

15 min




  • 1 cup boiled pea paste
  • ½ cup boiled and mashed potatoes
  • 1 tsp chopped green chillies
  • 1 tbsp chopped onions
  • 2 tbsp finely chopped coriander
  • 1 tbsp mustard paste
  • Crushed black pepper as required
  • salt to taste
  • Corn starch as required
  • grated mozzarella cheese
  • Corn starch for coating
  • 1 tbsp oil
  • 2 tbsp butter
  • For Garnish Mustard sauce
  • ½ cup mango finely chopped
  • 1 tbsp lemon juice
  • salt to taste
  • ½ tsp onion seeds
  • 2 cherry tomatoes halved
  • 2 Red chillies fried
  • coriander leaves


  1. 1

    In a mixing bowl add pea paste, boiled and mashed potatoes, salt, mustard paste, chopped onions, chopped green chillies, chopped coriander leaves, crushed black pepper, and corn starch. Mix very well so as to shape the dough. Make small lemon sized balls and spread each ball using your fingers to form a cavity in the centre. Fill the cavity with grated mozzarella cheese and seal the ball. Shape the rissoles into triangles and squares using a knife. Coat these rissoles in corn starch and shallow fry them in 1 tbsp oil. Decorate the serving plate with a dash of mustard sauce. Arrange the matar rissoles around it. In a bowl, mix chopped mango, lemon juice, salt, and onion seeds. Garnish the matar rissoles with this mixture. Place 2 fried red chillies on the rissoles and halved cherry tomatoes around the rissoles. Garnish with coriander leaves. Serve hot.

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