Paneer Popcorn With Garlic Chutney

Paneer Popcorn With Garlic Chutney




Ingredients
Paneer (cottage cheese) 250 grams
Garlic chutney 6 teaspoons
Boondi 1 cup
Oil to deep fry

Batter
Gram flour (besan) 1 cup
Ginger-garlic paste 1 1/2 teaspoons
Red chilli powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Soda bicarbonate a pinch
Salt to taste

Method
Cut cottage cheese into two-inch by half-inch by half-inch pieces. Slit each piece in half leaving one
edge intact for filling. Crush boondi with your hand and set aside.
To prepare the batter, mix gram flour, ginger-garlic paste, chilli powder, turmeric powder, soda
bicarbonate and salt in a bowl. Add sufficient water and whisk well to make a smooth batter of coating consistency. Rest the batter for about fifteen minutes.
Stuff garlic chutney into the slit of each cottage cheese piece.
Heat sufficient oil in a kadai, dip each piece of cottage cheese in the batter, roll in the crushed boondi
and deep-fry on medium heat till crisp and golden brown. Drain on absorbent paper. Serve hot with 
tomato ketchup or green chutney.