How to make Chane Ke Chops -
Paneer stuffed in kabuli chana mixture, shaped into chops and shallow-fried.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Paneer (cottage cheese) (पनीर)
Cuisine : Indian
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Chane Ke Chops checkout Falafel, Falafel With Tahina Sauce, Baked Chana Tikki, Middle Eastern Chickpea Platter . You can also find more Snacks and Starters recipes like Banana Chips - SK Khazana Potato Filling for Masala Dosa Rice Packets In Banana Leaf Crispy Arbi Tukras
Chane Ke Chops Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chane Ke Chops Recipe
Chickpeas (kabuli chana) soaked 350 grams
Paneer (cottage cheese) 100 grams
Tea leaves 1 teaspoon
Coriander seeds 2 teaspoons
Fennel seeds (saunf) 1 1/2 teaspoons
Dried red chillies 2-3
Onion 1 medium
Ginger roughly chopped 1 inch piece
Salt to taste
Oil to shallow fry
Method
Step 1
Boil the kabuli chana with salt and tea leaves tied in a potli till completely soft. Drain and reserve the cooking stock.
Step 2
Heat a non stick pan, add coriander seeds, fennel seeds and red chillies and roast till fragrant. Roughly chop onion and add to the pan.
Step 3
Add ginger and roast for 2 minutes. Set aside to cool.
Step 4
Mash the paneer in a bowl, add a little salt and shape into small balls.
Step 5
Transfer the roasted spices into a mixer jar and grind with a little of the reserved cooking stock.
Step 6
Add the kabuli chana and grind, without adding any more water, till the chanas are well mashed. Transfer into a bowl.
Step 7
Heat a little oil on a non stick tawa. Grease your palms, take a portion of the chana mixture and spread it.
Step 8
Place a paneer ball in the centre and enclose it completely. Flatten slightly and place on the tawa.
Step 9
Make other chops in a similar manner and place on the tawa. Turn once and cook till both sides are cooked evenly.
Step 10
Take care not to turn them more than once. This way they will remain soft and will be melt-in-the-mouth. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
