Paneer Pakoda

Yay!!! This is the 100th recipe of Chhappann Bhog!
Many more to come!!! ๐Ÿ™‚


250 gm Paneer (chopped) (Cottage Cheese)
1 Cup besan (bengal gram flour)
1/2 Tea spoon lal mirch
1/2 Tea spoon haldi
2 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste


Add little salt to the paneer pieces,ย  mix well and keep aside.
In a bowl mix besan, mirch, haldi, hara dhania and salt.
Pour water slowly and make batter to required consistency.
Heat oil in pan.
To the batter add 1 table spoon hot oil and mix.
Dip paneer pieces in the batter and deep fry the pakodas.
Serve hot with ketchup and chutney.

P.S. – Paneer Pakodas taste yummier in monsoon with a cup of ginger tea with friends ๐Ÿ™‚


Paneer Paratha


For Cover:
2 cups aata
Pinch of salt
2 teaspoon oil

For Filling:2 cups scrambled paneer (cottage cheese)
2 tablespoons of finely chopped hara dhania (coriander)
1 green chilli finely chopped
1/2 inch adrak (ginger) grated finely
1/2 teaspoon amchur powder (dry mango powder)
Salt to taste


Mix aata, salt and oil throughly.
Slowly add water and knead the dough (should be little soft)
Give it rest for 10 minutes.
Divide it into six equal balls.
Divide the stuffing also into six equal parts.
Give bowl shape to dough balls.
Grease it with oil from inside and fill the stuffing.
Make balls of it and seal properly.
Dust it with aata so that it does not stick to rolling board and pin.
Lightly press it with hands on rolling board to spread the filling equally.
Lightly roll parathas, which are slightly thick.
Put the paratha on tava and let it cook from both sides.
Apply oil and press gently to get a crisp golden brown cover.
Serve with green chutney, ketchup, curd and raita.

Palak Paneer


1/2kg palak (spinach)
1 medium sized onion
2 medium sized tomatoes
3 cloves of garlic
1cm piece of ginger
2 dry red chilli
1 teaspoon dhania powder
1/2 teaspoon garam masala
2 tablespoon oil / desi ghee
250 gms paneer cubes
Salt to taste
1/2 teaspoon lemon juice


Blanch palak leaves without chopping and make paste.
Make a paste of onion, tomato, ginger and garlic.
Heat oil in a pan.
Add red chillis and onion tomato paste.
Keep stirring on low flame till it leaves oil.
Add palak paste, salt, dhania powder and garam masala.
Also add lemon juice to retain theย  green colour.
Add some hot water to get the required consistency if needed.
Add paneer cubes, mix and remove from flame.
Serve hot with phulkas.

Tip – While blanching add a pinch of sugar to boiling water to retain green colour.