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Paneer Balushahi with Date Chutney

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Tangy dish that pleases every guest.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Paneer Balushahi with Date Chutney

Main Ingredients

Paneer (cottage cheese), Date and tamarind chutney

Cuisine

Bengali

Course

Mithais

Level Of Cooking

Medium

Calories

841

Carbohydrates

37.65

Protein

10.47

Fat

70.72

Fibers

0.56

Ingredients

  • Paneer (cottage cheese)
    100 grams
  • Date and tamarind chutney
    2 tablespoons
  • Ghee
    4 tablespoons
  • Refined flour (maida)
    1 1/2 cup
  • Baking soda
    1/4 teaspoon
  • Yogurt
    6 tablespoons
  • Salt
    to taste
  • Coriander powder
    1/2 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Turmeric powder
    1/4 teaspoon
  • Amchur powder
    1/2 teaspoon
  • Fresh coriander leaves
    a few for garnish

Method

Step 1


Heat sufficient ghee in a non-stick kadai on a low heat.

Step 2


Sieve maida and baking soda into a parat. Add yogurt, 4 tbsps ghee, salt and knead into a soft dough.

Step 3


Wet a muslin cloth and spread it over the dough for 20-25 minutes. Cut paneer into small cubes and keep them in a bowl.

Step 4


Add coriander powder, red chilli powder, turmeric powder, dried mango powder and mix well.

Step 5


Make small balls of the dough and stuff each of them with paneer mixture.

Step 6


Give them the shape of a balushahi and deep fry in ghee on low heat till crisp and golden.

Step 7


Drain on an absorbent paper. Pour date and tamarind chutney over them. Garnish with coriander leaves and serve.

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