Paneer Dhamaka Bars are crispy paneer fingers coated with papad and I have used the mint corriander chutney and imli chutney inside paneer to curb its raw flavour.
Yield / Serves
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Paneer pieces 5-6
Urad dal papad 2
Corriander mint chutney 1 tsp
Imli chutney 1 tsp
Maida/ wheat flour 2 tsp
Finely chopped corriander 1tsÃ¾
Mustard sauce 1 tsp
Tomato sauce 1 tsp
Carrot cucumber for garnish.
Take paneer pieces and make two slits vertically maintaining the joint at the base.
Apply corriander chutney inside one slit and imli chutney inside othrr slit. Keep aside.
Make a batter of maida and very little water of flowing consistency. And add salt and chopped corriander to it.
Take urad dal papad and crush them in grinder , spread on a plate.
Now take paneer pieces one by one. Dip it in batter and roll over crushed papad. Similarly prepare all pieces.
Shallow fry them in olive oil till golden brown 5
Your paneer dhamaka bars are ready to use.
For plating drizzle some mustard sauce and tomato ketchup.
You can also make paneer pops using paneer cubes and attach the stick to it.
- You can bake them also as per choice.
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