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Paneer Arancines with Red Chilli Chutney

Paneer balls stuffed with carrot flavored rice. Coated with a thick batter and deep fried. Served with a red chilli chutney with a dash of jaggery.

Paneer Arancines with Red Chilli Chutney Paneer Arancines with Red Chilli Chutney

Chef's Name

: Poppy Agha, Team Pakistan

Recipe Cook Time

: 1 Hour

Recipe Rating

:
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Ingredients

  • 1/2 kg paneer

    6 green chillies

    1 bunch fresh coriander

    6 tsp anar dana

    2 onions

    3 carrots

    1 cup basmati rice

    1 cup gram flour (besan)

    1 cup refined flour (maida)

    1 tsp (heaped) turmeric powder

    1 tsp red chilli flakes

    3 cups oil (for frying)

    2 tsp garlic

    4 fresh red chillies

    2 lemons

    2 tsp cumin seeds (jeera)

    2 tsp chilli powder

    1 cup vinegar

    3 Tbsp jaggery (gur)

    1 cup tamarind water (or imli pani)

    2 tsp coriander seeds

Method

Make shavings out of paneer, and mix with 4 chopped green chillies and 1/2 bunch fresh coriander (without stalks). Add in anar daana.

Make an onion / carrot stock for pulao and soften the rice.

Make a besan and maida mix with water. Add in turmeric powder, red chilli flakes, remaining fresh coriander and green chilli.

Make pakoras out of the paneer with a small stuffing of the carrot rice in the core.

Dip the paneer pops into the besan and maida pakora mix. Fry in hot oil.


For Chutney:

Blanch garlic and 4 whole red chillies and the lemon, cumin seeds, chilli powder with vinegar, jaggery and tamarind water. Add coriander seeds.

Sieve through a strainer and then heat till the sauce thickens.

Reduce and serve with the paneer pops as a chutney.

Key Ingredients: Cottage Cheese


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