· INGREDIENTS |
Cottage cheese (paneer) 300 grams Gram flour (besan) 1/2 cup Cumin powder 1/2 teaspoon Kashmiri red chilli powder 2 teaspoons Salt to taste Ginger paste 1 tablespoon Garlic paste 1 tablespoon Yogurt 2 tablespoons Lemon juice 2 tablespoons Oil for deep-frying Chaat masala 1/4 teaspoon |
METHOD
Cut the paneer into three inches by half inch by half inch fingers. Prepare a thick batter with besan, cumin powder, red chilli powder, salt, ginger paste, garlic paste, yogurt and lemon juice with a little water if necessary. Marinate the paneer pieces in this batter for half an hour. Heat sufficient oil in a kadai and deep-fry the paneer pieces till crisp on the outside. Drain on absorbent paper. Serve hot sprinkled with chaat masala. 
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