Sanjeev Kapoor

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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.

Preparation Time : 31-40 minutes

Cooking time : 11-15 minutes

Servings : 4

Paneer Di Soti Boti

Main Ingredients

Paneer (cottage , Onion





Level Of Cooking


Try something new


  • Paneer (cottage 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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