REQUIRED INGREDIENTS
20 pieces 1-inch wide paneer pieces, 1/4" thick, 2" long
SET ONE
1 cup chickpea flour
1/2 cup yogurt
1 pinch baking powder
1/2 teaspoon mint leave paste
Salt, to taste
Oil, to deep fry
Servings: 4
1. In a bowl, mix all the ingredients of Set 1. The batter is ready.
2. Heat oil in a skillet on medium and when oil is hot, dip each paneer piece in the above batter such that it coats both sides well and then drop it in oil. Do similarly for other pieces too. Cook on medium-low heat evenly on both sides until light golden brown.
Preparation Time: 20 minutes
Cooking time: 25 minutes
Notes: (Recipe for pudina chutney: two fistfuls of mint leaves, 2 tbsp. of fresh pomegranate seeds, two green chili, 1/4 tsp. of sugar.
Make into a smooth paste everything except pomegranate seeds and add the seeds after removing from the blender. Mix well and serve chilled).
Serving Ideas: Goes well with pudina (mint) chutney. *(see notes)
Cuisine: Indian
20 pieces 1-inch wide paneer pieces, 1/4" thick, 2" long
SET ONE
1 cup chickpea flour
1/2 cup yogurt
1 pinch baking powder
1/2 teaspoon mint leave paste
Salt, to taste
Oil, to deep fry
Servings: 4
1. In a bowl, mix all the ingredients of Set 1. The batter is ready.
2. Heat oil in a skillet on medium and when oil is hot, dip each paneer piece in the above batter such that it coats both sides well and then drop it in oil. Do similarly for other pieces too. Cook on medium-low heat evenly on both sides until light golden brown.
Preparation Time: 20 minutes
Cooking time: 25 minutes
Notes: (Recipe for pudina chutney: two fistfuls of mint leaves, 2 tbsp. of fresh pomegranate seeds, two green chili, 1/4 tsp. of sugar.
Make into a smooth paste everything except pomegranate seeds and add the seeds after removing from the blender. Mix well and serve chilled).
Serving Ideas: Goes well with pudina (mint) chutney. *(see notes)
Cuisine: Indian
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