Monday, 29 April 2013


2 potatoes
1 cup paneer
1 cup cauliflower
1 cup cabbage
2 green chilly
1 tbsp coriander
1/4 tsp ajinomotto powder

1 cup refined flour
1/2 tsp red chilly powder
oil for frying
1 tbsp ghee
1 tsp salt

Method :

    Boil, peel and grate potato.

    Grate paneer also.

    Finely chop dhania and hari mirch.

    Grate both the gobis.

    Heat oil in a pan and fry both gobis with ajinomotto powder.

    After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.

    Remove it from the flame and let it cool and mix grated cheese.

    Make small balls of the mixture and keep aside.

    Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.

    Heat oil in a pan.

    Dip all the balls in maida batter and deep fry them until they turn golden brown.

    Serve them hot.


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