An exotic healthy snack
Preparation time: 15 minutes
Cooking time: 15 minutes
500 g Nanak Paneer finely grated
400 g or 1 2/3 cups Hung Yogurt
100 g 2/3 cups Onions finely chopped
5 g or 1 tsp White pepper
10 g or 2 tsp Garam Masala
6 g or 1 1/5 tsp Yellow or red chilies
10 g or 3 tbsp Fresh coriander chopped
5 g or 1 tbsp Green chilies chopped
50 g or ½ cup Gram flour (besan)/Corn flour
12 g or 2 2/5 teaspoons Salt
2 g or 2/5 tsp Mace (javitri)
2 g or 2/5 tsp Cardamom powder
1 Egg (optional)
500ml or 2 cups Oil for deep-frying
In a clean bowl combine all the ingredients, except the corn flour, and mix with a wooden spoon. Add corn flour and mix further for 2 minutes. Divide the mixture into 20 equal portions, make round balls, roll them in your palm, and press slightly to get a small round patty. Let it rest in refrigerator for 20 minutes. Heat oil in a deep pan or wok, and fry each patty carefully from both sides until crisp and golden. (Can be shallow fried in non-stick pan) Or coat slightly with egg white on both sides, sprinkle sesame seeds and fry the same way.
Serve with fresh cucumber slices, tomato slices, onion slices, and fresh mint chutney.
Recipe courtesy of Punjab Milk Foods Inc.