PANEER & CORN DUMPLINGS:
INGREDIENTS: (serves 8)
Filling
1/2 cup corn kernels (tinned) -drain liquid
200 g paneer-roughly mashed (1-1/2 cups)
1 onion-chopped very finely
2-3 green chillies-deseeded and chopped finely
1/4 cup chopped coriander leaves
1 tsp salt, or to taste
1/2 tsp each of red chilli powder, pepper powder and
dry mango powder, or to taste
Other ingredients
10-12 slices of bread
Oil for frying
METHOD:
INGREDIENTS: (serves 8)
Filling
1/2 cup corn kernels (tinned) -drain liquid
200 g paneer-roughly mashed (1-1/2 cups)
1 onion-chopped very finely
2-3 green chillies-deseeded and chopped finely
1/4 cup chopped coriander leaves
1 tsp salt, or to taste
1/2 tsp each of red chilli powder, pepper powder and
dry mango powder, or to taste
Other ingredients
10-12 slices of bread
Oil for frying
METHOD:
- Mash paneer roughly. Add all other ingredients of the filling. Keep aside.
- Dip a bread slice in a bowl of water for a second. Keep it flat on the palm and press between the palms to squeeze out all the water.
- Place a heaped tbsp of filling and cover with the bread to form a roll.
- Heat oil. Fry one roll at a time till golden brown and crisp. Drain from oil and cut vertically into two pieces to get roundish pieces. Serve hot.
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