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Main Ingredients | Cottage cheese (paneer), Fresh coriander leaves |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Paneer Fingers - SK Khazana
- 400 grams Cottage cheese (paneer) cut into 1 1/2 inch pieces
- 1 cup + 1 tablespoon Fresh coriander leaves chopped
- 1/4 cup Fresh mint leaves
- 1 Green chilli
- 1/2 inch Ginger
- to taste Salt
- 1 1/2 tablespoons Lemon juice
- 1 tablespoon Nylon sev
- 1 1/2 cups Breadcrumbs
- 1 teaspoon Black peppercorns crushed
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Dried mango powder (amchur)
- 3/4 cup Cornflour
- to deep fry Oil
- to serve Lollo rosso lettuce
- to serve Tomato ketchup
Method
- Put 1 cup coriander leaves in a blender, add mint leaves, green chilli, ginger, salt, lemon juice and nylon sev. Add little water and blend to a fine paste. Transfer into a bowl.
- Take breadcrumbs in a plate, add crushed black peppercorns, red chilli powder, remaining coriander leaves and dried mango powder.
- Slit paneer pieces from centre without cutting through. Fill ground paste into the slit.
- 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.
- Heat sufficient oil in a deep pan. Slide in the cottage cheese pieces and deep-fry till golden and crisp. Drain on absorbent paper.
- Arrange them on a bed of lettuce leaves and serve hot with tomato ketchup.
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