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Paneer Arancines with Red Chilli Chutney

Paneer Arancines with Red Chilli Chutney

Mariene Astillo on September 10, 2014 | Reviews: 0 | Rating:

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  

  • Picnic
  • Lunch
  • Holiday

Ingredients

    Preparation

    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.


    For Chutney:

    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.


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