Paneer Fingers - SK Khazana Paneer finger stuffed with a flavourful chutney and crumb fried This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 23 Sep 2019 in Recipes Course New Update Advertisment Main Ingredients Cottage cheese (paneer), Fresh coriander leaves Cuisine Fusion Course Snacks and Starters Prep Time 16-20 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Paneer Fingers - SK Khazana 400 grams Cottage cheese (paneer) cut into 1 1/2 inch pieces 1 cup + 1 tablespoon Fresh coriander leaves chopped 1/4 cup Fresh mint leaves 1 Green chilli 1/2 inch Ginger to taste Salt 1 1/2 tablespoons Lemon juice 1 tablespoon Nylon sev 1 1/2 cups Breadcrumbs 1 teaspoon Black peppercorns crushed 1 teaspoon Red chilli powder 1/2 teaspoon Dried mango powder (amchur) 3/4 cup Cornflour to deep fry Oil to serve Lollo rosso lettuce to serve Tomato ketchup Method Put 1 cup coriander leaves in a blender, add mint leaves, green chilli, ginger, salt, lemon juice and nylon sev. Add little water and blend to a fine paste. Transfer into a bowl. Take breadcrumbs in a plate, add crushed black peppercorns, red chilli powder, remaining coriander leaves and dried mango powder. Slit paneer pieces from centre without cutting through. Fill ground paste into the slit. Take cornflour in a bowl, add ¾ cup water and whisk to a smooth batter. Dip the cottage cheese pieces in the batter till they are well coated. Roll in breadcrumbs and coat well. Repeat the process once. Heat sufficient oil in a deep pan. Slide in the cottage cheese pieces and deep-fry till golden and crisp. Drain on absorbent paper. Arrange them on a bed of lettuce leaves and serve hot with tomato ketchup. #Black peppercorns #Fresh coriander leaves #Fresh mint leaves #Ginger #Green chilli #Lemon juice #Nylon sev #Oil #Red chilli powder #Salt #Tomato ketchup Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article