Paneer (cottage cheese) 250
gramsGarlic chutney 6 teaspoons
Boondi 1 cup
Oil to deep fry
Batter Gram flour (besan) 1 cup
Ginger-garlic paste 1 1/2 teaspoonsRed
chilli powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Soda bicarbonate a pinch
Salt to taste
1..Cut cottage cheese into two-inch by half-inch by half-inch pieces. Slit each piece in half leaving one edge intact for filling. Crush boondi with your hand and set aside.
2..To prepare the batter, mix gram flour, ginger-garlic paste, chilli powder, turmeric powder, soda bicarbonate and salt in a bowl.
3. Add sufficient water and whisk well to make a smooth batter of coating consistency. Rest the batter for about fifteen minutes.
4. Stuff garlic chutney into the slit of each cottage cheese piece.
5. Heat sufficient oil in a kadai, dip each piece of cottage cheese in the batter, roll in the crushed boondi and deep-fry on medium heat till crisp and golden brown.
6. Drain on absorbent paper. Serve hot with tomato ketchup or green chutney.