Paneer Fingers

Ingredients 

• 400 grams cottage cheese (paneer), cut into 1½ inch pieces
• 1 cup + 1 tablespoon fresh coriander leaves chopped
• ¼ cup fresh mint leaves
• 1 green chilli
• ½ inch ginger
• Salt to taste
• 1½ tablespoons lemon juice
• 1 tablespoon nylon sev
• 1½ cups breadcrumbs
• 1 teaspoon black peppercorns, crushed
• 1 teaspoon red chilli powder
• ½ teaspoon dried mango powder (amchur)
• ¾ cup cornflour
• Oil to deep fry
• Lollo rosso lettuce to serve
• Tomato ketchup to serve

Method

1. Put 1 cup coriander leaves in a blender, add mint leaves, green chilli, ginger, salt, lemon juice and nylon sev. Add a little water and blend to a fine paste. Transfer into a bowl.
2. Take breadcrumbs in a plate, add crushed black peppercorns, red chilli powder, remaining coriander leaves and dried mango powder.
3. Slit paneer pieces from centre without cutting through. Fill ground paste into the slit.
4. Take cornflour in a bowl, add ¾ cup water and whisk to a smooth batter. Dip the cottage cheese pieces in the batter till they are well coated. Roll in breadcrumbs and coat well. Repeat the process once.
5. Heat sufficient oil in a deep pan. Slide in the cottage cheese pieces and deep-fry till golden and crisp. Drain on absorbent paper.
6. Arrange them on a bed of lettuce leaves and serve hot with tomato ketchup.