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Main Ingredients | Cottage cheese (paneer), Chapattis |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 21-25 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Paneer Parcel - SK Khazana
- 100 grams Cottage cheese (paneer) cut into small cubes
- 8 Chapattis
- 2 tablespoons Green capsicum finely chopped
- 2 tablespoons Red capsicum finely chopped
- 1 tablespoon Sweet corn kernels boiled
- a large pi Dried mixed herbs
- to taste Salted biscuits
- as required Refined flour slurry
- to shallow fry Oil
- to garnish Processed cheese grated
- Dip
- 2 tablespoons Fresh coriander leaves chopped
- 2 tablespoons Fresh mint leaves
- 1-2 Green chillies finely chopped
- 1/2 teaspoon Cumin seeds
- 1 pinch Sugar
- to taste Salt
- 1 teaspoon Lemon juice
- 1 teaspoon Dried mixed herbs
- 1 1/2 tablespoons Jain mayonnaise
Method
- To make dip, put coriander leaves, mint leaves, green chillies, cumin seeds, sugar, salt, lemon juice, mixed herbs and mayonnaise in a blender jar and blend to a smooth paste.
- Mix together cottage cheese, green capsicum, red capsicum, sweet corn, mixed herbs and salt in a bowl. Add the prepared dip and mix well.
- On each chapatti, place the cottage cheese stuffing in the centre, spread a little, fold in the edges of the chapatti and seal with slurry.
- Heat some oil in a non-stick pan. Place chapatti parcels on it, brush some oil on them and shallow-fry, turning sides, till golden-brown on both the sides. Drain on absorbent paper.
- Cut each parcel into half, arrange them on a serving platter, garnish with grated cheese and serve hot.
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