How to make Paneer Di Soti Boti -
Batter fried - paneer, onions, tomatoes and capsicums make a delightful starter.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Cottage cheese, Gram flour
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Paneer Di Soti Boti checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Chicken Fiesta Roll, Prawns And Olive Skewers, Cheese Stuffed Seekh Kebabs, Shrimp Popcorn.
Paneer Di Soti Boti 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 : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Paneer Di Soti Boti Recipe
Cottage cheese 1/2 inch cubes 300 grams
Gram flour 1/2 inch squares 2 medium
Tomatoes 1/2 inch squares 2 medium
Green capsicums 1/2 inch squares 2 medium
Gram flour (besan) 2 cups
Salt to taste
Red chilli powder 1 tablespoon
Chaat masala 1 teaspoon
Garam masala powder 1 teaspoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Yogurt 1/2 cup
Oil to deep fry
Method
Step 1
Skewer onto toothpicks paneer and vegetables in this order: onion, paneer, tomato, capsicum, paneer and capsicum. Repeat the same on the remaining skewers.
Step 2
Mix gram flour, salt, red chilli powder, chaat masala, garam masala powder, ginger paste and garlic paste in a bowl. Add half a cup of water and mix. Add yogurt and mix again. Use more water to correct the consistency.
Step 3
Heat sufficient oil in a kadai. Dip boti in batter and deep fry in medium hot oil till golden in colour and crisp. Remove and place on an absorbent paper.
Step 4
Serve hot with chutney.
Nutrition Info
Calories : 2124 Kcal
Carbohydrates : 166 gm
Protein : 107.3 gm
Fat : 114.9 gm
Other : Fiber- 42.5gm
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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.
