Paneer stuffed in Kabuli chana mixture, shaped into chops, and shallow-fried is a yummy snack to satiate every palate and is a healthy snack option. It tastes crispy and best when served fresh and hot. Enjoy this snack with a cup of masala tea to feel full and refreshed.
Preparation Time: 20-30 minutes
Cooking Time: 10-15 minutes
PARAM Paneer 100 grams
Chickpeas (Kabuli Chana), soaked 350 grams
Salt to taste
Tea leaves 1 teaspoon
Coriander seeds 2 teaspoons
Fennel seeds (Saunf) 1 1/2 teaspoons
Dried red chilies 2-3
Onion 1 medium
Ginger, roughly chopped 1-inch piece
Oil for shallow frying
Boil the Kabuli chana with salt and tea leaves tied in a potli till completely soft.
Drain and reserve the cooking stock.
Heat a non-stick pan, add coriander seeds, fennel seeds, and red chilies, roast till fragrant.
Roughly chop an onion and add to the pan. Add ginger and roast for 2 minutes. Set aside to cool.
Mash PARAM PANEER in a bowl, add a little salt and shape into small balls.
Transfer the roasted spices into a mixer jar and grind with a little of the reserved cooking stock.
Add the Kabuli chana and grind, without adding any more water, till the chanas are well mashed.
Transfer into a bowl. Heat a little oil on a non-stick Tawa.
Grease your palms, take a portion of the chana mixture and spread it.
Place a paneer ball in the center and enclose it completely. Flatten slightly and place on the Tawa.
Similarly, make other chops and place them on the Tawa. Turn once and cook till both sides are cooked evenly.
Take care not to turn them on more than once. This way they will remain soft and will melt in the mouth. Serve hot.