Makar Sankranti 2020- Tilwale Paneer

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.

Ingredients

Cottage Cheese 250 grams
White Sesame Seeds, Black Sesame Seeds for coating 2 tablespoons
Black sesame seeds for coating 2 tablespoons
Red chilli powder 1 1/2 teaspoons
Garam masala powder 1 teaspoon
Dried fenugreek leaves (kasoori methi) 1/2 teaspoon
Chaat masala 1/2 tsp + for sprink
Ginger-garlic paste 1 tbsp + ½
Salt to taste
Refined flour (maida) 1 cup + 2
Semolina (suji/rawa) 3 tablespoons
Oil for shallow frying

Method

* Cut cottage cheese into finger sized pieces and place them in a plate. Sprinkle 1 tsp red chilli powder, ½ tsp garam masala powder, kasoori methi, chaat masala, ½ tsp ginger- garlic paste, salt and mix well.

* In a bowl, mix together 1 cup refined flour, 2 tbsp semolina, remaining ginger-garlic paste, remaining red chilli powder, remaining garam masala powder, salt and water as required to make a thick batter.

* Heat oil in a non-stick pan.

* Spread black and white sesame seeds, remaining semolina and remaining refined flour in a plate.

* Dip the cottage cheese fingers in the batter, coat them with the sesame seeds mixture.

* Place them in the pan and cook, turning sides, till evenly golden on all the sides. Drain on an absorbent paper. Sprinkle some chaat masala.

* Place some lemon and onion slices on a serving plate. Arrange the cottage cheese fingers on the plate and serve hot.