Besan and spice-coated paneer deep fried and surged with chaat masala when serving.
300 grams cottage cheese (paneer), cut into 2 inch cubes
1 cup gram flour (besan).
1/2 teaspoon cumin powder.
2 teaspoons Kashmiri red chilli powder.
Salt to taste.
1 tablespoon ginger paste.
1 tablespoon garlic paste.
2 tablespoons yogurt.
2 tablespoons lemon juice.
Oil for deep frying.
Chaat masala for scattering.
1. Take gram flour in a bowl, include cumin powder, red chilli powder, salt, ginger paste, garlic paste, yogurt and lemon juice and 1/2 cup water to make a smooth batter. Marinate the paneer pieces in this batter for 10-15 minutes.
2. Heat adequate oil in a kadai and deep-fry the paneer pieces till crisp on the outside. Drain pipes on absorbent paper.
3. Serve hot sprinkled with chaat masala.
Chef's Pointer: To make Paneer Koliwada extra crisp, include 1 tablespoon corn flour to the batter.
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