Paneer Pops

About Paneer Pops

Ingredients

• Cottage cheese (paneer), cut into small cubes 200 gms
• Refined flour 1 cup
• Cajun spices 2 tbsps
• Salt to tase
• Cornflakes, crushed 2 cups
• Oil to deep-fry

How to Make Paneer Pops (Stepwise Photos)

Method

1. Sieve together refined flour, Cajun spices and salt into a mixing bowl. Add sufficient water and whisk into a smooth batter.
2. Spread cornflakes in a big plate. Heat sufficient oil in a kadai.
3. Dip the cottage cheese cubes in the flour batter in small batches, roll them in cornflakes and slide into hot oil. Deep-fry till they turn golden. Drain on absorbent paper and let them cool.
4. Pack them in tiffin boxes.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita RaichandThis 30-minute show features an endearing way to win over the hearts and tummies of tiny tots. Amrita makes nutritious yet tasty and appealing dishes for children who fuss while eating, be it from boredom with their daily meals or dislike of certain vegetables and foods. The show helps parents who do not want to get into the habit of forcing their fussy kids to eat and also those concerned about providing nutritious food for their children. The recipes of Mummy Ka Magic are made using healthy ingredients such as mushrooms, broccoli, zucchini, cheese etc. And since the recipes are prepared for kids, there is lot of focus on presentation which is visually appealing for children.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps