Paneer Balushahi with Date Chutney Recipe - Tangy dish that pleases every guest.

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

Main Ingredients : Paneer (cottage cheese), Date and tamarind chutney

Cuisine : Other

Course : Mithais

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Paneer Balushahi with Date Chutney

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially 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!

Paneer Balushahi with Date Chutney Recipe - How to make Paneer Balushahi with Date Chutney

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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Paneer (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.

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