How to make Paneer Balushahi with Date Chutney -
Tangy dish that pleases every guest.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Cottage cheese, Date and tamarind chutney (खजूर और इमली की चटनी)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Paneer Balushahi with Date Chutney checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Vegetarian Toasted Sandwich Poha Croquettes-SK Khazana Hot Dog Roll Grilled Salt And Pepper Tofu - Grill Pan
Paneer Balushahi with Date Chutney Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Paneer Balushahi with Date Chutney Recipe
Cottage cheese 100 grams
Date and tamarind chutney 2 tablespoons
Ghee 4 tablespoons
Refined flour (maida) 1 1/2 cup
Baking soda 1/4 teaspoon
Yogurt 6 tablespoons
Salt to taste
Coriander powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Amchur powder 1/2 teaspoon
Fresh coriander leaves a few for garnish
Method
Step 1
Heat sufficient ghee in a non-stick kadai on a low heat.
Step 2
Sieve maida and baking soda into a parat. Add yogurt, 4 tbsps ghee, salt and knead into a soft dough.
Step 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.
Step 4
Add coriander powder, red chilli powder, turmeric powder, dried mango powder and mix well.
Step 5
Make small balls of the dough and stuff each of them with paneer mixture.
Step 6
Give them the shape of a balushahi and deep fry in ghee on low heat till crisp and golden.
Step 7
Drain on an absorbent paper. Pour date and tamarind chutney over them. Garnish with coriander leaves and serve.
Nutrition Info
Calories : 841 Kcal
Carbohydrates : 37.65 gm
Protein : 10.47 gm
Fat : 70.72 gm
Other : 0.56
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
