Paneer Stuffed Bread Fritters

• Produce

  • 2 Chillies, green
  • 2 tbsp Coriander
  • 1 Onion, small
  • 1 Potato

• Baking & Spices

  • 1 tsp Garam masala, powder
  • 1 Salt
  • 4 tbsp Semolina

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 Oil

• Bread & Baked Goods

  • 12 slices Milk bread, white

• Dairy

  • 1/2 Litre milk
  • 200 g Paneer

• Other

  • 1 teaspoon amchur powder
  • 1 teaspoon jeera

Found on archanaskitchen.com

Description

Ingredients

• 12 slices white/milk bread
• 1/2 litre milk
• 4 tablespoons semolina
• 200 grams paneer
• 1 boiled potato, peeled and mashed
• 2 green chillies
• 1 teaspoon jeera
• 1 teaspoon amchur powder
• 1 teaspoon garam masala powder
• 1 tablespoon oil
• Salt to taste
• 1 small onion, finely chopped
• 2 tablespoons finely chopped coriander
• Oil for deep frying

Directions

• To begin making the Paneer Stuffed Bread Fritters, first lets first make the paneer bhurji.
• In a pan, on medium heat, warm a tablespoon of oil. Add jeera and let it sizzle. Next, add chopped green chillies and then crumbled paneer to this.
• Toss together and mix, then sprinkle the amchur powder, garam masala powder, salt and give it a good mix once again.
• Cook it for another 2 minutes. Switch of the heat and let the mixture cool.
• Add the prepared bhurji into a mixing bowl, add chopped onions, mashed potato and coriander leaves to this and knead the mixture well.
• Make lemon size balls out of this mixture. This should make around 12 to 14 balls.
• In a deep pan or kadai warm the oil to deep fry the fritters.
• In a deep plate add half the milk. Chop the sides of the sliced bread and lay the bread slices one at a time, in the milk.
• Let the bread soak in the milk for a few seconds, then place it between your palms and gently squeeze flat till the milk is drained.
• Keep the slice as flat as possible so as not to break it.
• Now place the paneer mixture in the centre of the milk soaked slice, and bring the corners together to cover it with the soaked bread slice.
• Roll the fritter between your palms to make it a smooth ball. Sprinkle some semolina over it or roll it in a plate of semolina to encrust it.
• When the oil is warm, slowly slide the fritters into the kadai, taking care not to add too many and overcrowd the pan.
• Gently fry on a medium heat till the fritters are golden.
• Remove from the oil with a slotted spoon and serve hot with Pudina Chutney as an appetiser or with Ginger Cardamom Chai to perk up your tea time.