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) grated 1 cup
- Spaghetti boiled ½ cup
- Boiled potatoes peeled and mashed 1 cup
- Red chilli powder 1 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1 teaspoon
- Green chillies finely chopped ½ teaspoon
- Salt to taste
- Fresh coriander leaves chopped 1 tablespoon
- Oil to deep fry
- Cornflour/ corn starch 2 tablespoons
- Crushed black peppercorns a pinch
- Fresh parsley chopped 1 teaspoon
- Put potatoes and paneer in a bowl and mix well. Add red chilli powder, coriander powder, cumin powder, green chillies, salt and coriander leaves and mix well.
- Divide the mixture into equal portions and shape them into fingers. Roll the spaghetti strands around these fingers and tuck the ends inside.
- Heat sufficient oil in a kadai.
- Put cornflour in a bowl. Add salt, crushed peppercorns and parsley and mix well.
- Coat the fingers in cornflour mixture and deep-fry in hot oil, on medium heat, till golden and crisp. Drain on absorbent paper.
- Serve hot.