Paneer and Peas Chaat




For The Paneer Cutlets
v 2 cups crumbled paneer (cottage cheese)
1/4 cup finely chopped coriander (dhania)
1 tsp finely chopped green chillies
2 pinches sugar
1/4 cup cornflour
salt to taste
cornflour for coating
oil for greasing and cooking

To Be Mixed Together For The Dry Fruit Stuffing

2 tbsp chopped cashewnuts (kaju)
2 tbsp chopped raisins (kismis)

For The Peas Mixture

2 cups boiled green peas
2 tbsp oil
1/4 cup chopped coriander (dhania)
1 tsp finely chopped green chillies salt to taste

For The Topping

1 cup beaten fresh curds (dahi)
4 tbsp green chutney
4 tbsp khajur imli ki chutney
4 tbsp coarsely crushed papadis

For The Garnish

4 tbsp sev
4 tbsp finely chopped coriander (dhania)


For the paneer cutlets

Combine the crumbled paneer, coriander, green chillies, sugar, cornflour and salt in a deep bowl and mix very well.v Divide the mixture into 20 equal portions and shape into small balls.
Press a little in the centre of each round to make a depression, place ½ tsp of the dry fruit stuffing in it and again shape them into a round ball and then flatten it lightly between your palms. Roll it lightly in cornflour.
Heat the oil in a non-stick tava (griddle), grease it with little oil and cook a few tikkis at a time with oil till they turn golden brown in colour from both the sides. Keep aside.

For the pea mixture

Heat the oil in a broad non-stick pan, add the green peas, coriander, green chillies and salt and sauté on a medium flame for 2 to 3 minutes.
Divide the mixture into 4 equal portion. Keep aside.

How to serve

Place 5 paneer cutlets on a serving plate, top it with a portion of peas mixture.
Finally top it with ¼ cup of curds, 1 tbsp of green chutney, 1 tbsp of khajur imli ki chutney and 1 tbsp of crushed papadis.
Garnish it with 1 tbsp of sev and 1 tbsp of coriander.
Repeat step 1 to 3 to make 3 more plates.
Serve immediately.

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