| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Bawarch1 | 1 | Servings | |
INGREDIENTS
| 3 | Boiled potatoes | |
| 150 | g | Paneer, cottage cheese |
| 7 | Green chillies, 7 to 8 | |
| 1 | 1 inch piece ginger | |
| 2 | t | Butter, 2 to 3 |
| Salt, pepper to taste | ||
| 2 | T | Chopped corriander |
| 1 | Pinch ajwain seeds | |
| oregano | ||
| 1/2 | t | Tandoori masala, of any |
| good brand | ||
| 2 | Flakes grated or crushed | |
| garlic | ||
| 1/2 | c | Curd |
| 1/2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 569
Calories From Fat: 75
Total Fat: 8.6g
Cholesterol: 25.4mg
Sodium: 274.9mg
Potassium: 2467.2mg
Carbohydrates: 106.3g
Fiber: 12.5g
Sugar: 5.7g
Protein: 19.5g