Papad Paneer Ke Kurkure With Corainder Chutney N Tomato Sauce Served In Papad Katori
Ingredients
Urad dal papads crushed lightly...
8 medium
Cottage cheese (paneer) cut into thick fingers 400 grams
Gram flour (besan) 1/2 cup
Rice flour 2 tablespoons
Red chilli powder 1/2 teaspoon
Turmeric powder a pinch
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Salt to taste
Soda bi carbonate a pinch ,( opt)
Chaat masala 1 teaspoon
Thick green chutney 4 tablespoons
Oil for deep-frying
Ingredients
Urad dal papads crushed lightly...
8 medium
Cottage cheese (paneer) cut into thick fingers 400 grams
Gram flour (besan) 1/2 cup
Rice flour 2 tablespoons
Red chilli powder 1/2 teaspoon
Turmeric powder a pinch
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Salt to taste
Soda bi carbonate a pinch ,( opt)
Chaat masala 1 teaspoon
Thick green chutney 4 tablespoons
Oil for deep-frying
Method
Mix together gram flour, rice flour, chilli powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl. Add sufficient water and whisk to make a thick smooth and batter.
Add soda bi carbonate and half teaspoon chaat masala and mix well. Rest the batter for ten minutes.
Apply green chutney on one side of the cottage cheese fingers and cover with another finger.
Spread the crushed papads evenly on a plate.
Heat sufficient oil in a kadai. Dip the cottage cheese pieces in the batter and roll in the crushed papads. Gently slide into hot oil and deep-fry in medium hot oil till golden. Drain on absorbent paper. Sprinkle remaining chaat masala on top.
Arrange them on a serving plate and serve hot with tomato ketchup or a chutney of your choice..
Mix together gram flour, rice flour, chilli powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl. Add sufficient water and whisk to make a thick smooth and batter.
Add soda bi carbonate and half teaspoon chaat masala and mix well. Rest the batter for ten minutes.
Apply green chutney on one side of the cottage cheese fingers and cover with another finger.
Spread the crushed papads evenly on a plate.
Heat sufficient oil in a kadai. Dip the cottage cheese pieces in the batter and roll in the crushed papads. Gently slide into hot oil and deep-fry in medium hot oil till golden. Drain on absorbent paper. Sprinkle remaining chaat masala on top.
Arrange them on a serving plate and serve hot with tomato ketchup or a chutney of your choice..
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