Paneer Popcorn With Lehsun Ki Chutney

Ingredients list for Paneer Popcorn With Lehsun Ki Chutney

• 250 grams Cottage Cheese
• Garlic Chutney
• 6 teaspoons Garlic chutney
• 1 cup Boondi
• to deep fry Oil
• Batter
• 1 cup Gram flour (besan)
• 1 1/2 teaspoons Ginger-garlic paste
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• a pinch Soda bicarbonate
• to taste Salt

Method

1. Cut cottage cheese into two-inch by half-inch by half-inch pieces. Slit each piece in half leaving one edge intact for filling. Crush boondi with your hand and set aside.
2. To prepare the batter, mix gram flour, ginger-garlic paste, chilli powder, turmeric powder, soda bicarbonate and salt in a bowl.
3. Add sufficient water and whisk well to make a smooth batter of coating consistency. Rest the batter for about fifteen minutes.
4. Stuff garlic chutney into the slit of each cottage cheese piece.
5. Heat sufficient oil in a kadai, dip each piece of cottage cheese in the batter, roll in the crushed boondi and deep-fry on medium heat till crisp and golden brown.
6. Drain on absorbent paper. Serve hot with tomato ketchup or green chutney.

Nutrition Info