Sep 132012

This paneer chaat puri is cooked UK restaurant style. Puffed crispy puri (pani puri) is used in Indian style Paneer Chaat Puri.

Cooking Time: Appr. 30 Minutes
Serves: 5-6 People

Paneer Chaat PuriIngredients:

For Paneer Chaat:

300g Paneer
2 large chopped onions
1 chopped green chillies
2 tablespoon tomato puree
1 tablespoon minced or grated garlic-ginger
1 tablespoon garam masala
2 medium tomatoes
1 small chopped cucumber
1 teaspoon chaat masala
2 tablespoon oil
2 tablespoon chopped coriander leaves
Chopped coriander for garnish
Salt to taste
Some water

For Puri:

1 cup plain flour
1 tablespoon oil
½ teaspoon salt
Water as needed
Oil for deep frying

Paneer ChaatHow To Cook Paneer Chaat Puri:

1. For Puri dough, Boil the water in the kettle.

2. Place the flour in a large bowl. Make a hole in the middle of the flour, add the salt and mix it. Now add one tablespoon oil and mix it with a spoon.

3. Now make another hole in the middle of the flour. Add some boiled water and mix it with a spoon as it will be too warm to touch with hand.

4. Add some more water and keep mixing with spoon. Do not add too much water as you need to maintain the consistency to form the mix.

5. After few mins you can use your hand to mix it properly and make it into a smooth dough. All the flour should be turned into dough.

6. For Chaat Paneer, Cut the paneer in small cubes.

7. Heat the oil in a pan. Add chopped onions and stir and cook until it is lightly golden brown.

8. Add garlic-ginger paste and chopped chilli. Stir and cook for 2 mins.

9. Then add garam masala, salt and tomato puree. Cook and stir for 2 mins. Sprinkle some water to cook spice properly. Now add paneer and chaat masala and stir gently.

10. Now add chopped cucumber, chopped tomatoes and chopped coriander leaves. Stir gently and cook for 2 mins.

11. For deep frying the puris, take a size of a lemon from the dough and make equal size balls around 8-10 (don’t worry if it get slightly bigger or smaller). Then Press it in-between your hands and spread oil over it with your fingertips on to both sides.

12. Roll it on a rolling pin. If you need to spread more oil to ease the rolling process, do it as the dough can be very sticky.

13. Keep rolling until it gets 3 times bigger than the original dough size.

14. Heat the oil in the pan (half of the pan); once the oil heated, gently lift the puri and add gently into the heated oil (please be cautious as oil is hot). As soon as it starts to puff, turn it over. Leave it for a few secs and then take it out. Finish frying all puries.

15.Place paneer chaat in the middle of puri and sprinkle some chopped coriander on the top to serve.

Serve paneer chaat puri warm as a starter or a side.

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