How to make Paneer Koliwada -
This unique recipe is a treat for vegetarians due to the use of cottage cheese. A must try
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage cheese (paneer) (पनीर), Gram flour
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Paneer Koliwada checkout Paneer and Cheese Cigars, Khaas Seekh, Cottage Cheese And Parmesan Steak With Papaya Sals, Paneer Bruschetta with Tamarind Chutney . You can also find more Snacks and Starters recipes like Italian Minty Prawns Sprouts Pav Bhaji Sour Wings With Garlic Thai Chicken Satay With Peanut Sauce
Paneer Koliwada Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Paneer Koliwada Recipe
Cottage cheese (paneer) grated 3/4 cup
Gram flour 1 1/2 cups
Yogurt 2 tablespoons
Red chilli-garlic paste 1/2 tablespoon
Fresh mint paste 1 teaspoon
Fresh coriander paste 1 teaspoon
Ginger-garlic paste 2 teaspoons
Salt to taste
Red chilli powder 1 teaspoon
Chaat masala 1 teaspoon
Cumin powder 1 teaspoon
Baking soda A pinch
Lemon juice 2 teaspoons
Oil for shallow frying
Fresh coriander sprigs to garnish
Onion rings to serve
Green chutney to serve
Method
Step 1
Take yogurt in a bowl, add red chilli-garlic paste, mint paste, coriander paste, ginger-garlic paste, salt, red chilli powder, chaat masala, cumin powder, gram flour and some water and whisk to make a smooth and thick batter.
Step 2
Add baking soda, lemon juice and whisk. Add cottage cheese and mix well.
Step 3
Heat sufficient oil in a in a non-stick pan, place small portions of the mixture, keeping a little distance between each, flatten them slightly and shallow-fry, turning sides, till evenly golden brown on both sides. Drain on absorbent paper.
Step 4
Arrange them on a serving platter, garnish with coriander sprigs and serve hot with onion rings and green chutney.
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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.
