How to make Paneer Popcorn With Lehsun Ki Chutney - Paneer cubes stuffed with garlic chutney, dipped in gram flour batter, rolled in boondi and deep fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage Cheese, Garlic Chutney
Cuisine : Indian
Course : Snacks and Starters
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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 Popcorn With Lehsun Ki 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 Corn Mushroom on Toast, Quick Chilli Bean Curd, Tadka Roti, French Toast.
Paneer Popcorn With Lehsun Ki Chutney Recipe Card
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Paneer Popcorn With Lehsun Ki Chutney Recipe
Cottage Cheese 250 grams
Garlic Chutney
Garlic chutney 6 teaspoons
Boondi 1 cup
Oil to deep fry
Batter
Gram flour (besan) 1 cup
Ginger-garlic paste 1 1/2 teaspoons
Red chilli powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Soda bicarbonate a pinch
Salt to taste
Method
Step 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.
Step 2
To prepare the batter, mix gram flour, ginger-garlic paste, chilli powder, turmeric powder, soda bicarbonate and salt in a bowl.
Step 3
Add sufficient water and whisk well to make a smooth batter of coating consistency. Rest the batter for about fifteen minutes.
Step 4
Stuff garlic chutney into the slit of each cottage cheese piece.
Step 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.
Step 6
Drain on absorbent paper. Serve hot with tomato ketchup or green chutney.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.