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!
To make chutney, put mint leaves, coriander leaves, roasted Bengal gram, garlic, ginger and green chillies in a mixer jar. Quarter onion and add to the mixer along with 4-5 tbsps water and salt and grind till smooth. Transfer into a bowl, add lemon juice and mix well.
Thickly slice cottage cheese and slit the slices without cutting through.
Insert 3 aam papad pieces in the slits of each cottage cheese slice.
Coat the stuffed cottage cheese slices with the chutney.
Heat oil in a non-stick pan
Place banana leaf pieces on worktop, place one cottage cheese slice on each piece and fold the leaf to make a packet.
Place the packets in the pan, cook till the underside is browned, flip and cook on the other side similarly.
Arrange the banana packets on a serving plate, open one of the parcels and serve immediately.
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