A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder. So here is the recipe:
- Paneer (cottage cheese) 250 grams
- Boondi 1 cup
- Oil to deep fry
- FOR GARLIC CHUTNEY
- Garlic 8-10 cloves
- Whole dry red chillies 10-12
- Salt to taste
- Lemon juice 1 tablespoon
- FOR BATTER
- Gram flour (besan) 1 cup
- Ginger paste 1 tablespoon
- Garlic paste 1 teaspoon
- Turmeric powder 1/2 teaspoon
- Red chilli powder 1 teaspoon
- Soda bicarbonate a pinch
- Salt to taste
- Cut cottage cheese into two inch by half inch by half inch batons. Slit each baton into half leaving one edge intact for filling.
- Crush the boondi with your hand and set aside on a plate. To make garlic chutney, grind garlic with whole dry red chillies and salt to a smooth paste. Mix in lemon juice.
- Apply the chutney into the slits of each paneer piece and set aside. Heat sufficient oil in a kadai on medium heat.
- To prepare batter mix gram flour with ginger paste, garlic paste, turmeric powder, red chilli powder, soda bicarbonate and salt and mix.
- Add three tablespoons of hot oil and mix well. Add sufficient water to make a thick batter. Whisk the batter well to ensure that there are no lumps.
- Dip each paneer sandwich in the batter, roll in the crushed boondi and deep-fry, turning a few times so that they are evenly fried till golden and crisp.
- Drain and place on an absorbent paper. Serve hot.