Ingredients: Paneer 250 grams, boondi 1 cup, oil to deep fry, For garlic chutney:, garlic 8-10 cloves, oil 1 tsp, red chilli powder 1 tbsp and salt to taste.
For batter: Gram flour (besan ) 1 cup, ginger garlic paste 1 tsp, red chilli powder 1 tsp, turmeric powder 1/2 tsp, soda bicarb 1 pinch, salt to taste
Method: Cut paneer in to two inch by half inch by half inch sized batons. Slit each baton into half leaving one edge intact for filling. Crush boondi with your hand and keep aside. To make garlic chutney, peel and roast garlic in 1 tsp of oil. Mix with red chilli powder and salt to a fine paste. To prepare batter, mix gram flour with ginger garlic paste, red chilli powder, turmeric powder, soda bicarb and salt. Add sufficient water and wisk well to make a batter of coating consistency. Rest the batter for about 15 minutes. Stuff garlic chutney into the slit of each of paneer baton. Heat sufficient oil in a kadai, dip each baton in to the batter, roll in the crushed boondi deep fry on medium flame till crisp and golden brown. Serve hot with a chutney of your choice.
Recipe by Sanjeev kapoor