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.
Cooking time: 60 minutes
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.
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.