Paneer Veg Potlis - Preeti Baliga
Ingredients
1 cup Maida/all purpose flour
3/4 cup Semolina/kesari rava
salt as per taste
3-tbs Ghee or oil
1 tsp Ajwain/carom seeds
1/2 cup Paneer/cottage cheese ( crumbled)
1 Onion ( finely chopped)
10 Garlic cloves(finely chopped)
2 tbsp Green capsicum ( finely chopped)
1 tbsp carrot ( grated)
2tsp Red chilly powder
1/4 tsp Turmeric powder
1 Green chilly ( finely chopped)
1 tsp Ginger (finely chopped)
salt as per taste
1/2 liter Full cream milk
1tsp vinegar
Cooking Directions
For making paneer :
Boil milk for 5 mins(Simmer it). then add 1 tsp vinegar, keep stirring , Continue heating till it starts curdling, keep stirring until the whey completely separates. At this stage, switch it off.
Place a fine sieve over a container and strain the paneer, just wash it twice atleast, in cold water to get rid of the vinegar flavour. Allow the water to drip by itself, do not disturb the setup for an hour till all the whey completely drips.
After an hour its ready to use.
For preparing the dough:
Knead together maida,semolina,salt and ajwain with warm water to make stiff dough.
Then heat some oil or ghee and pour it over the dough and knead it again.
When the dough absorbs all the ghee or oil,keep it covered for 20 minutes.
For the stuffing:
In the meantime mix all the ingredients for stuffing,lightly with a spoon or fork and keep it aside.
For making Potli
Divide the dough into 20 -22 balls.Roll the dough balls into small puris ( 3 inch diameter).
Place a paneer portion in the centre.Apply a little water on the areas a little away from the edges and Slowly start folding the loose portion into pleats to form a potli shape,Seal by pressing them.
Make a small string out of the dough & wind the potli & fasten it into a knot.
Once you are done with all the dough balls,heat oil in a kadai or deep pan and deep fry 3-4 potlis at a time in medium hot oil till golden brown.
Serve hot with chutney or sauce of your preference.
Ingredients
1 cup Maida/all purpose flour
3/4 cup Semolina/kesari rava
salt as per taste
3-tbs Ghee or oil
1 tsp Ajwain/carom seeds
1/2 cup Paneer/cottage cheese ( crumbled)
1 Onion ( finely chopped)
10 Garlic cloves(finely chopped)
2 tbsp Green capsicum ( finely chopped)
1 tbsp carrot ( grated)
2tsp Red chilly powder
1/4 tsp Turmeric powder
1 Green chilly ( finely chopped)
1 tsp Ginger (finely chopped)
salt as per taste
1/2 liter Full cream milk
1tsp vinegar
Cooking Directions
For making paneer :
Boil milk for 5 mins(Simmer it). then add 1 tsp vinegar, keep stirring , Continue heating till it starts curdling, keep stirring until the whey completely separates. At this stage, switch it off.
Place a fine sieve over a container and strain the paneer, just wash it twice atleast, in cold water to get rid of the vinegar flavour. Allow the water to drip by itself, do not disturb the setup for an hour till all the whey completely drips.
After an hour its ready to use.
For preparing the dough:
Knead together maida,semolina,salt and ajwain with warm water to make stiff dough.
Then heat some oil or ghee and pour it over the dough and knead it again.
When the dough absorbs all the ghee or oil,keep it covered for 20 minutes.
For the stuffing:
In the meantime mix all the ingredients for stuffing,lightly with a spoon or fork and keep it aside.
For making Potli
Divide the dough into 20 -22 balls.Roll the dough balls into small puris ( 3 inch diameter).
Place a paneer portion in the centre.Apply a little water on the areas a little away from the edges and Slowly start folding the loose portion into pleats to form a potli shape,Seal by pressing them.
Make a small string out of the dough & wind the potli & fasten it into a knot.
Once you are done with all the dough balls,heat oil in a kadai or deep pan and deep fry 3-4 potlis at a time in medium hot oil till golden brown.
Serve hot with chutney or sauce of your preference.
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