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Main Ingredients | Cottage Cheese, Garlic Chutney |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Paneer Popcorn With Lehsun Ki Chutney
- 250 grams Cottage Cheese
- Garlic Chutney
- 6 teaspoons Garlic chutney
- 1 cup Boondi
- to deep fry Oil
- Batter
- 1 cup Gram flour (besan)
- 1 1/2 teaspoons Ginger-garlic paste
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder
- a pinch Soda bicarbonate
- to taste Salt
Method
- 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.
- To prepare the batter, mix gram flour, ginger-garlic paste, chilli powder, turmeric powder, soda bicarbonate and salt in a bowl.
- Add sufficient water and whisk well to make a smooth batter of coating consistency. Rest the batter for about fifteen minutes.
- Stuff garlic chutney into the slit of each cottage cheese piece.
- 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.
- Drain on absorbent paper. Serve hot with tomato ketchup or green chutney.
Nutrition Info
Calories | 1756 |
Carbohydrates | 103.8 |
Protein | 65.6 |
Fat | 119.8 |
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