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Paneer Fingers - SK Khazana

Paneer finger stuffed with a flavourful chutney and crumb fried This is a Sanjeev Kapoor exclusive recipe.

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Paneer Fingers - SK Khazana

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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

  1. 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.
  2. Take breadcrumbs in a plate, add crushed black peppercorns, red chilli powder, remaining coriander leaves and dried mango powder.
  3. Slit paneer pieces from centre without cutting through. Fill ground paste into the slit.
  4. 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.
  5. Heat sufficient oil in a deep pan. Slide in the cottage cheese pieces and deep-fry till golden and crisp. Drain on absorbent paper.
  6. Arrange them on a bed of lettuce leaves and serve hot with tomato ketchup.
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