Sesame Paneer

About Sesame Paneer

Ingredients

• Low fat cottage cheese (paneer) 125 gms
• Sesame seeds (til) 1 tsp
• Salt to taste
• Chaat masala 1 tsp
• Gram flour (besan) 3 tbsps
• Semolina (rawa/suji) 1 tbsp
• Breadcrumbs 3 tsps
• Garlic, finely chopped 1 tsp
• Red chilli powder ½ tsp
• Refined oil 1 tbsp

How to Make Sesame Paneer (Stepwise Photos)

Method

1. Cut cottage cheese into cubes and place them on a plate. Sprinkle salt and ½ tsp chaat masala over them.
2. Mix together gram flour, semolina, breadcrumbs, garlic, sesame seeds, ½ tsp chaat masala, red chilli powder and salt in a bowl. Add sufficient water and whisk well to make a smooth and thick batter.
3. Heat oil in a non-stick pan. Coat each cottage cheese cube with batter, place it in the pan and shallow fry on low heat, turning sides, till evenly browned and crisp on both sides.
4. Transfer onto a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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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