Stuffed Paneer Chaat

Stuffed Paneer Chaat

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Chaat shares a special place on our food list and also in our hearts. Stuffed paneer chaat recreates the magic of sweet and tangy chatpata taste of chaat with succulent paneer cubes stuffed with spices and sprinkled with chutney, chillies, coriander leaves and lime juice with an easy recipe.

Stuffed Paneer Chaat recipe - How to make Stuffed Paneer Chaat

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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Ingredients

4 boiled potatoes
1 cup grated paneer (cottage cheese)
2 chopped green chillies
1 tsp grated ginger (adrak)
1 cup bread crumbs
2 tsp finely chopped coriander (dhania)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
salt to taste
oil for deep frying

To Be Blended For The Chutney
1 cup finely chopped mint leaves (phudina)
1 cup finely chopped coriander (dhania)
2 green chillies
salt to taste

To Be Mixed Together For The Tamarind Chutney
1 cup tamarind (imli) pulp
1 cup jaggery (gur)
1/4 tsp fennel seeds (saunf) powder
1 tsp chilli powder
salt to taste

For Garnishing
3 tsp chopped coriander (dhania)
1 cup hung curds (chakka dahi)
2 tsp chaat masala
2 tsp roasted cumin seeds (jeera) powder
1 cup sev

Method
    Method
  1. Mash the boiled potatoes, add the bread crumbs, red chilli powder and salt, mix well, divide the mixture into equal portions and keep aside.
  2. Combine the paneer, salt,coriander ,green chillies, ginger ,dhania-jeera powder in a bowl and mix well.
  3. Divide the mixture into equal portions and keep aside.
  4. Take a portion of the potato mixture in your palm and flatten it.
  5. Place a portion of the paneer mixture at the center and cover it properly and flatten it with the help of your palm.
  6. Make such tikkis with remaining mixture.
  7. Heat the oil in a kadhai and deep fry till they become crisp and golden brown.
  8. Before serving , place 2 tikkis in a plate,top with green chutney and the tamarind chutney, granish with hung curd ,sprinkle chaat masaala, jeera powder , sev and coriander leaves.
  9. Serve hot.

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