| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Boiled potatoes |
| 150 |
g |
Paneer; (cottage cheese) |
| 7 |
|
Green chillies; (7 to 8) |
| 1 |
|
1 inch piece ginger |
| 2 |
ts |
Butter; (2 to 3) |
|
|
Salt; pepper to taste |
| 2 |
tb |
Chopped corriander |
| 1 |
lg |
Pinch ajwain seeds; (oregano) |
| 1/2 |
ts |
Tandoori masala; (of any good brand) |
| 2 |
|
Flakes grated or crushed garlic |
| 1/2 |
c |
Curd |
| 1/2 |
tb |
Corn flour |
INSTRUCTIONS
Tie the curd in a muslin cloth and hang for 2 hours.
Melt the butter. Cool a little. Add the curd, tandoori masala, salt,
oregano (ajwain seeds), garlic, half the coriander, half the chilli
and ginger crushed.
Cut the potatoes into thick rounds.
Marinate in above mixture.
Keep aside for 10-15 minutes.
Meanwhile, crush the paneer with hands till crumbly.
Add remaining chilli, ginger, coriander, salt, cornflour and mix
lightly.
Take one slice of potato, spread some paneer mixture and place another
slice on top.
Arrange each sandwich on a wire rack and bake in pre-heated oven till
the potatoes are browned lightly.
Each sandwich may also be dipped in the following batter, deep-fried
as bhajias and served with sauce.
White flour, salt, pinch soda-bicarbonate.
Make batter with water.
It should be neither too thin not too thick.
Instead of baking, dip each sandwich and deep-fry till crisp.
Serve hot either way.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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