1.Paneer-thin rectangular slices-10
2.Cornflour-1/2 (Half) Cup
3.Regular Maida- 1/2(Half) cup
6.Dhania /Coriander seeds-1 teaspoon
Roast the cumin and the coraiander seeds (without oil) and
7.Ginger paste-1/2(half) teaspoon
9.Capsicum paste-1 teaspoon
10.Red chilly powder-1/4(Quarter) teaspoon.
12.Pudina leaves-2 bunches
13.Tamarind (Imli) pulp-4 teaspoon
14.Salt to taste.
15.Black pepper powder.
1.Take the pudina leaves put them into the mixer,add seedless tamarind,salt to taste,1 green chilly.Make a
2.Take two thin Paneer slices,spread the pudina paste evenly onto one slice of paneer using a knife/spoon.Put the other slice together
3.In this same way make 5 sets using the 10 paneer slices.
4.Keep them in a refrigerator for 30 minutes.
For the batter:
1.Take the corflour and the regular maida in a bowl.Add the roasted cumin and coriander masala,ginger paste,red chilly powder,salt and the egg.
2.Mix them well to make a smooth batter.Add water as per the requirement.
1.Heat oil in a pan/kadai.
2.Dip the Sliced paneer into the batter and deep fry till golden brown.
3.Put them in a tissue paper so that the excess oil gets soaked.
4.Sprinkle black pepper powder and serve hot.