How to make Paneer Balushahi with Date Chutney - Tangy dish that pleases every guest.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Cottage cheese, Date and tamarind chutney (खजूर और इमली की चटनी)

Cuisine : Indian

Course : Snacks and Starters

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Paneer Balushahi with Date Chutney Recipe Card

Paneer Balushahi with Date Chutney
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Paneer Balushahi with Date Chutney checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Sweet Samosa, Egg pulusu, Chane Ke Chops, Cheesy Kababs.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Paneer Balushahi with Date Chutney Recipe

  • Cottage cheese 100 grams

  • Date and tamarind chutney 2 tablespoons

  • Ghee 4 tablespoons

  • Refined flour (maida) 1 1/2 cup

  • Baking soda 1/4 teaspoon

  • Yogurt 6 tablespoons

  • Salt to taste

  • Coriander powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Amchur powder 1/2 teaspoon

  • Fresh coriander leaves a few for garnish

Method

Step 1

Heat sufficient ghee in a non-stick kadai on a low heat.

Step 2

Sieve maida and baking soda into a parat. Add yogurt, 4 tbsps ghee, salt and knead into a soft dough.

Step 3

Wet a muslin cloth and spread it over the dough for 20-25 minutes. Cut paneer into small cubes and keep them in a bowl.

Step 4

Add coriander powder, red chilli powder, turmeric powder, dried mango powder and mix well.

Step 5

Make small balls of the dough and stuff each of them with paneer mixture.

Step 6

Give them the shape of a balushahi and deep fry in ghee on low heat till crisp and golden.

Step 7

Drain on an absorbent paper. Pour date and tamarind chutney over them. Garnish with coriander leaves and serve.