• 6servings
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500 g paneer , thinly sliced

  2. vegetable oil , for deep-frying

  3. 1 tsp chaat masala

  4. 1/2 bunch of fresh coriander , chopped

  5. 2-3 green chillies , chopped

  6. 1/2 green mango , cubed

  7. 2 tbsp lemon juice

  8. 1 tsp ginger paste

  9. 1 tsp garlic paste

  10. 1 tsp ajwain seeds

  11. 1 tsp red chilli powder

  12. 200 g gram flour

  13. large pinch of bicarbonate of soda

  14. salt

Instructions Jump to Ingredients ↑

  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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