Mehernosh Mody
from
Good Food Live
A fresh coriander chutney adds zing to paneer cheese in Mehernoosh Mody's recipe for a traditional Indian snack
A fresh coriander chutney adds zing to paneer cheese in Mehernoosh Mody's recipe for a traditional Indian snack
Paneer amritsari
Method
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.
Prep:
25 min
Cook: 10 min
Cook: 10 min
Ingredients
500g paneer, thinly slicedvegetable oil, for deep-frying
1 tsp chaat masala
For the coriander chutney:
1/2 bunch of fresh coriander, chopped2-3 green chillies, chopped
1/2 green mango, cubed
2 tbsp lemon juice
Salt
For the batter:
1 tsp ginger paste1 tsp garlic paste
1 tsp ajwain seeds
1 tsp red chilli powder
200g gram (chick-pea) flour
large pinch of Bicarbonate of soda
Salt
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