Paneer Balushahi with Date Chutney

Ingredients list for Paneer Balushahi with Date Chutney

• 100 grams Cottage cheese
• 2 tablespoons Date and tamarind chutney
• 4 tablespoons Ghee
• 1 1/2 cup Refined flour (maida)
• 1/4 teaspoon Baking soda
• 6 tablespoons Yogurt
• to taste Salt
• 1/2 teaspoon Coriander powder
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Amchur powder
• a few for garnish Fresh coriander leaves

Method

1. Heat sufficient ghee in a non-stick kadai on a low heat.
2. Sieve maida and baking soda into a parat. Add yogurt, 4 tbsps ghee, salt and knead into a soft dough.
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.
4. Add coriander powder, red chilli powder, turmeric powder, dried mango powder and mix well.
5. Make small balls of the dough and stuff each of them with paneer mixture.
6. Give them the shape of a balushahi and deep fry in ghee on low heat till crisp and golden.
7. Drain on an absorbent paper. Pour date and tamarind chutney over them. Garnish with coriander leaves and serve.

Nutrition Info