How to make Paneer Di Soti Boti -
Paneer and vegetables arranged on a satey stick, dipped in batter and deep fried.
This recipe is from the book Paneer Book.
Main Ingredients : Cottage Cheese, Onion (प्याज़ )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Paneer Di Soti Boti checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Frankie, Dhaniya Paneer Kabab . You can also find more Snacks and Starters recipes like Paneer Lollipop Keema Pav with a Twist Dry Noodles With Prawns And Bean Sprouts Brandy Spiked Chicken
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 : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Paneer Di Soti Boti Recipe
Cottage Cheese cut into ½ inch cubes 225 grams
Onion 1/2 inch squares 1 large
Tomato 1/2 inch squares 1 large
Green capsicum 1/2 inch squares 1 large
Gram flour (besan) 1 cup
Salt to taste
Red chilli powder 1/2 tablespoon
Chaat masala 1/2 teaspoon
Ginger paste 1/2 tablespoon
Garlic paste 1/2 tablespoon
Yogurt 1/4 cup
Oil for deep-frying
Method
Step 1
Thread paneer and vegetables onto satay sticks in the following order: onion, paneer, tomato, capsicum, paneer and capsicum. Mix together gram flour, salt, red chilli powder, chaat masala, garam masala powder, ginger paste and garlic paste in a bowl.
Step 2
Add half a cup of water and mix. Add yogurt and mix again. Add more water, if necessary, to adjust the consistency of the batter. Heat oil in a kadai.
Step 3
Dip boti in batter and deep-fry in moderately hot oil till golden and crisp. Drain on absorbent paper. Serve hot with chutney.
Nutrition Info
Calories : 1461 Kcal
Carbohydrates : 85.1 gm
Protein : 67.1 gm
Fat : 95 gm
Other : 22.1 gm
Most Visited Recipes
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.
