Paneer Bread Pops
Its a starter snack for a perfect evening.Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 2 Person
Ingredients:
-
Mashed Paneer 1 cup
-
Boiled Potato 1 cup
-
Finely Chopped Ginger 1/4 inch
-
Finely Chopped Green Chilies 2
-
Oregano Herbs 1/2 teaspoon
-
Fresh Chopped Coriander Leaves 1/4 cup
-
Cumin seeds powder 1/2 teaspoon
-
Refined Oil For deep frying
-
Bread Slices 6
-
Rava or Fine Vermicelli (Crushed) 1/2 cup
-
Salt to Taste
-
Mint Leaf (Optional)
Method:
Mix potato, paneer, ginger, chillies, oregano herbs, coriander leaves, cumin seeds powder, finely chopped mint leaves properly and make their 6 small round pops to work as filling.
Take one bread slice, cut the corners of the bread and dip the bread into water just for 3-4 seconds and squeeze out all its water with the help of your palm (make sure the bread does not break). Take one round pop that we have already prepared for our filling and try molding the bread with the shape of filling pop so that the bread covers it from all the sides and no filling is peeping out. Give a proper round shape to these pops with your hands.
Roll the pops with rava or fine crushed vermicelli so that they coat the balls from all the sides evenly.Put the pops in to the pan for deep frying, initially fry them on high flame and gradually reduce the flame and when the balls turn golden brown take them out on oil absorbing paper so that extra oil is absorbed.
Serve them hot with your favorite green chutney/ ketchup/ dip/ salsa etc.
Note: 1. If you want the pops to be soft from outer coat do not use rava or fine crushed vermicelli for coating the balls, as coating pops with rava or fine crushed vermicelli makes them crisp from outside.2. Ensure that initially you are frying the pops on high flame for 5-6 seconds and then gradually decreasing the flame, as frying the pops on lower flame initially will make them absorb all the oil in them.
- Mashed Paneer 1 cup
- Boiled Potato 1 cup
- Finely Chopped Ginger 1/4 inch
- Finely Chopped Green Chilies 2
- Oregano Herbs 1/2 teaspoon
- Fresh Chopped Coriander Leaves 1/4 cup
- Cumin seeds powder 1/2 teaspoon
- Refined Oil For deep frying
- Bread Slices 6
- Rava or Fine Vermicelli (Crushed) 1/2 cup
- Salt to Taste
- Mint Leaf (Optional)
Method:
Mix potato, paneer, ginger, chillies, oregano herbs, coriander leaves, cumin seeds powder, finely chopped mint leaves properly and make their 6 small round pops to work as filling.Take one bread slice, cut the corners of the bread and dip the bread into water just for 3-4 seconds and squeeze out all its water with the help of your palm (make sure the bread does not break). Take one round pop that we have already prepared for our filling and try molding the bread with the shape of filling pop so that the bread covers it from all the sides and no filling is peeping out. Give a proper round shape to these pops with your hands.
Roll the pops with rava or fine crushed vermicelli so that they coat the balls from all the sides evenly.Put the pops in to the pan for deep frying, initially fry them on high flame and gradually reduce the flame and when the balls turn golden brown take them out on oil absorbing paper so that extra oil is absorbed.
Serve them hot with your favorite green chutney/ ketchup/ dip/ salsa etc.
Note: 1. If you want the pops to be soft from outer coat do not use rava or fine crushed vermicelli for coating the balls, as coating pops with rava or fine crushed vermicelli makes them crisp from outside.2. Ensure that initially you are frying the pops on high flame for 5-6 seconds and then gradually decreasing the flame, as frying the pops on lower flame initially will make them absorb all the oil in them.
yummy...:)
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