Churra Paneer Recipe
Ingredients
| Cottage cheese | 250 Gram, cut into 2.5 centimeter cubes (Paneer) | |
| Frying oil | 2 Cup (32 tbs) (For Frying) | |
| Ginger | 20 Gram | |
| Garlic paste | 1 Tablespoon | |
| Onions | 100 Gram, chopped | |
| Tomato | 60 Gram, chopped | |
| Green chilies | 10 Gram (Use According To Taste) | |
| Chili powder | 5 Gram | |
| Salt | To Taste | |
| Turmeric powder | 5 Gram | |
| Coriander powder | 10 Gram | |
| Jeera powder | 10 Gram (Cumin) | |
| Puffed rice | 50 Gram (Poha Or Murmura) | |
| Coriander sprigs | 3 | |
| Chaat masala | 5 Gram |
Nutrition Facts
Serving size: Complete recipe
Calories 4672 Calories from Fat 4189
% Daily Value*
Total Fat 452 g695.3%
Saturated Fat 81.6 g407.8%
Trans Fat 0 g
Cholesterol 25 mg8.3%
Sodium 1362.6 mg56.8%
Total Carbohydrates 87 g28.8%
Dietary Fiber 12.1 g48.4%
Sugars 16.4 g
Protein 40 g79.4%
Vitamin A 55.8% Vitamin C 80.8%
Calcium 46% Iron 30.6%
*Based on a 2000 Calorie diet
Directions
Saute for about three to four minutes.
Add the chopped onion and saute till it turns light brown.
Add the chopped tomatoes and saute till they turn soft.
Add the remaining ingredients except the paneer, puffed rice, chaat masala and coriander leaves.
Stir well so that all the ingredients are well combined.
Toss the paneer into the masala and stir till the pieces are well coated.
In a separate kadai, heat the oil and deep-fry the puffed rice.
Set aside.
Remove paneer from heat and toss with the puffed rice.
Serve hot, sprinkled with chaat masala, and garnished with chopped coriander leaves.
Chef
