Indian Cottage Cheese popularly known as paneer is a vegetarians' delight -a delicious ingredient that can make for a variety of short break snacks ...
Indian Cottage Cheese popularly known as paneer is a vegetarians' delight -a delicious ingredient that can make for a variety of short break snacks Stuffed Spinach Pakoda Rectangular blocks of paneer, carefully enveloped in spinach leaves, dipped in a spicy bengal gram batter and deep-fried. Preparation Time: 10 mins, Cooking Time: 20 mins, Makes 8 pakodas Ingredients For The Stuffing Paneer 200 gms Hung curds 1 tbsp (beaten, chakka dahi) Ginger garlic paste 2 tsp Green chilli paste 1/2 tsp Chilli powder 1/2 tsp Salt to taste To Be Mixed Into A Smooth Batter Plain flour (maida) 1/4 cup Corn flour 2 tbsp Rice flour (chawal ka atta) 2 tbsp Carom seeds (ajwain) 1/4 tsp Salt to taste Water 1/4 cup Other Ingredients Large spinach leaves(palak) 8 Oil for deep-frying For Serving Dahiwali phudina chutney Method For the stuffing
- Cut the paneer into 8 equal rectangular portions and keep aside.
- Combine the curds, ginger garlic paste, green chilli paste, chilli powder and salt in a bowl and mix well.
- Add the paneer, toss gently and keep aside to marinate for atleast � an hour.
- How to proceed
- Place a spinach leaf on a clean dry surface and place a piece of paneer piece at its broad end.
- Fold in the edges of the leaf and start rolling from the broad end towards the tapering end.
- Dip it in the batter and deep�fry in hot oil till the pakoda turns light brown in colour and crisp from all sides.
- Repeat with the remaining ingredients to make 7 more pakodas. Drain on absorbent paper and serve hot with dahiwali phudina chutney.
- Divide the stuffing into 4 equal portions and keep aside.
- Place a slice of bread on a clean, dry surface and spread a portion of the stuffing evenly over it.
- Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces.
- Repeat with the remaining ingredients to make 2 more pieces.
- Dip each piece in the batter till it is evenly coated from all the sides, slide in hot oil and deep-fry on a medium flame till the pakodas turn light brown in colour and crisp from both the sides. Drain on absorbent paper.
- Combine the paneer, tomato ketchup, schezwan sauce, potatoes and salt and mix well.
- Divide the mixture into 10 equal portions and shape each portion into a ball.
- Dip each ball in the flour mixture and roll them in the powdered papads.
- Heat the oil in a kadhai and deep-fry the sandwiched paneer cubes till they turn golden brown in colour.
- Drain on an absorbent paper and serve hot.
- Stuff each chilli with a portion of the stuffing.
- Dip the stuffed chillies batter and deep-fry in hot oil till they turn golden brown in colour from all sides.
- Drain on absorbent paper and serve hot with sweet and sour dip.