How To Make Paneer Stuffed Bread Fritters Recipe
- 12 slices white/milk bread
- 1/2 litre milk
- 4 tablespoons semolina
For Paneer Bhurji
- 200 grammes 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 for Paneer Stuffed Bread Fritters Recipe
- To begin making the Paneer Stuffed Bread Fritters, first let’s 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.
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