How to make Paneer Di Soti Boti - Paneer and vegetables arranged on a satey stick, dipped in batter and deep fried.

This recipe is from the book Paneer Book.

Main Ingredients : Cottage Cheese, Onion (प्याज़ )

Cuisine : Indian

Course : Snacks and Starters

Paneer Di Soti Boti

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 Di Soti Boti checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Frankie, Dhaniya Paneer Kabab . You can also find more Snacks and Starters recipes like Jeera Pepper Chicken, Rajama Til Toasts, Roasted Oats And Moong Toasts, Papad Paneer ke Kurkure.

Paneer Di Soti Boti Recipe Card

Paneer Di Soti Boti

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Paneer Di Soti Boti Recipe

  • Cottage Cheese cut into ½ inch cubes 225 grams

  • Onion 1/2 inch squares 1 large

  • Tomato 1/2 inch squares 1 large

  • Green capsicum 1/2 inch squares 1 large

  • Gram flour (besan) 1 cup

  • Salt to taste

  • Red chilli powder 1/2 tablespoon

  • Chaat masala 1/2 teaspoon

  • Ginger paste 1/2 tablespoon

  • Garlic paste 1/2 tablespoon

  • Yogurt 1/4 cup

  • Oil for deep-frying


Step 1

Thread paneer and vegetables onto satay sticks in the following order: onion, paneer, tomato, capsicum, paneer and capsicum. Mix together gram flour, salt, red chilli powder, chaat masala, garam masala powder, ginger paste and garlic paste in a bowl.

Step 2

Add half a cup of water and mix. Add yogurt and mix again. Add more water, if necessary, to adjust the consistency of the batter. Heat oil in a kadai.

Step 3

Dip boti in batter and deep-fry in moderately hot oil till golden and crisp. Drain on absorbent paper. Serve hot with chutney.

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MasterChef Sanjeev Kapoor

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