How to make Paneer Di Soti Boti -

Batter fried - paneer, onions, tomatoes and capsicums make a delightful starter.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cottage cheese, Gram flour

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Paneer Di Soti Boti checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Potato Bites Chana Dal Tikki Pasta Omlette Aloo Anardana Chaat

Paneer Di Soti Boti

Paneer Di Soti Boti 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 : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Paneer Di Soti Boti Recipe

  • Cottage cheese 1/2 inch cubes 300 grams

  • Gram flour 1/2 inch squares 2 medium

  • Tomatoes 1/2 inch squares 2 medium

  • Green capsicums 1/2 inch squares 2 medium

  • Gram flour (besan) 2 cups

  • Salt to taste

  • Red chilli powder 1 tablespoon

  • Chaat masala 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Yogurt 1/2 cup

  • Oil to deep fry


Step 1

Skewer onto toothpicks paneer and vegetables in this order: onion, paneer, tomato, capsicum, paneer and capsicum. Repeat the same on the remaining skewers.

Step 2

Mix gram flour, salt, red chilli powder, chaat masala, garam masala powder, ginger paste and garlic paste in a bowl. Add half a cup of water and mix. Add yogurt and mix again. Use more water to correct the consistency.

Step 3

Heat sufficient oil in a kadai. Dip boti in batter and deep fry in medium hot oil till golden in colour and crisp. Remove and place on an absorbent paper.

Step 4

Serve hot with chutney.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.