Paneer amritsari

By: Mehernosh Mody From: Good Food Live

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This recipe is classed as intermediate

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Prep time:
25 mins
Cook time:
10 mins
Serves:
6-8

A fresh coriander chutney adds zing to paneer cheese in Mehernoosh Mody's recipe for a traditional Indian snack

Ingredients

  • 500g paneer, thinly sliced
  • vegetable oil, for deep-frying
  • 1 tsp chaat masala

For the coriander chutney:

  • 1/2 bunch of fresh Coriander, chopped
  • 2-3 green chillies, chopped
  • 1/2 green Mango, cubed
  • 2 tbsp lemon juice
  • Salt

For the batter:

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Method

1. First make the coriander chutney. Place the coriander, chillies, mango, lemon juice and salt in a food processor.

2. Blend together into a paste.

3. Sandwich together slices of paneer with some of the coriander chutney.

4. Now make the batter. In a mixing bowl, mix together the ginger paste, garlic paste, ajwain, chilli, gram flour, bicarbonate and salt. Whisk in just enough water to form a thick, lump-free batter.

5. Heat the oil for deep-frying in a wok or deep-fat fryer. Dip each paneer 'sandwich' into the batter just before frying. Fry in batches until crisp and golden brown.

6. Remove the deep-fried paneer from the oil using a slotted spoon and drain on kitchen paper. Sprinkle over the chaat masala.

7. Serve at once accompanied by the remaining coriander chutney.

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