Jain Paneer Chilli Parcel


Vegetarians, paneer made from milk is quite common, especially paneer recipes are quite famous in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are voluntarily obtainable in the market to arrange everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be enjoyed in the raw form too – try serving it as a starter just scattered with a little chaat masala, black salt and chilli powder. Try it once. So here is the recipe of Jain Paneer Chilli Parcel:

Carrot and Cumin Soup



  • Paneer (cottage cheese) grated ½ cup
  • Samosa patti readymade 4
  • Green chilli chopped 1
  • Chilli flakes 1 teaspoon
  • Oil 1 tablespoon + to deep fry
  • Celery chopped 1 teaspoon
  • Green capsicum chopped ¼ cup
  • Processed cheese grated ¼ cup
  • Fresh coriander leaves chopped 1 tablespoon
  • Salt to taste
  • Dried oregano 1 teaspoon
  • Refined flour (maida) 2-3 tablespoons


  1. Heat one tablespoon oil in a non-stick pan, add green chilli, celery and green capsicum and sauté for a minute.
  2. Add salt, cottage cheese, processed cheese, coriander leaves, chilli flakes and dried oregano and mix well. Take the pan off the heat and set aside.
  3. Put refined flour in a bowl, add quarter cup water and mix well to make slurry.
  4. Quarter each samosa patti. Make small balls of cottage cheese mixture.
  5. Place two pieces of somasa patti in a way that it resembles a plus sign.
  6. Put one portion of cottage cheese mixture in the center and overlap the four sides to make a square shaped parcel. Apply slurry on all the sides, so that the patti sticks properly.
  7. Apply slurry on all the corners of the square parcels, to make sure oil does not go inside.
  8. Heat sufficient oil in a kadai, slide in the parcels and deep-fry till crisp and golden brown.
  9. Drain on absorbent paper and serve hot.

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