Paneer Suji Snack / Paneer Starter

Step 1: Prepare Paneer

Cut the paneer (cottage cheese) into small, bite-sized cubes. The video shows about 8-10 cubes.

Step 2: Prepare Batter

In a bowl, combine 2 tablespoons of semolina (suji), red chili flakes (to taste, about 1/2 teaspoon), 1/2 teaspoon amchur (dried mango powder), 1 tablespoon ginger garlic paste, and 1/2 tablespoon MDH Kitchen King Mixed Masala Powder.

Step 3: Mix Batter

Gradually add water to the dry ingredients and mix well to form a thick, smooth batter. Taste the batter and add salt if needed, as some ingredients like ginger garlic paste and masala may already contain salt.

Step 4: Coat Paneer

Add the paneer cubes to the prepared batter and mix gently until all the paneer pieces are evenly coated with the batter.

Step 5: Fry Paneer

Heat cooking oil in a kadhai (wok). Once the oil is hot, carefully place the coated paneer cubes one by one into the oil. Do not overcrowd the pan.

Step 6: Cook Until Golden

Fry the paneer cubes, stirring occasionally with a spoon, until they turn golden brown and crispy on all sides. This should take a few minutes.

Step 7: Remove from Oil

Once the paneer cubes are fried to a golden brown, remove them from the oil using a slotted spoon and place them in a separate bowl.

Step 8: Add Ketchup

Add about 2 small spoons (or 1 large spoon) of Kissan Fresh Tomato Ketchup to the fried paneer cubes in the bowl.

Step 9: Toss with Ketchup

Mix the paneer and ketchup thoroughly until all the paneer pieces are well coated with the sauce. Ensure even distribution.

Step 10: Serve as Skewers

Thread the ketchup-coated paneer cubes onto wooden skewers for an attractive presentation. Serve immediately with extra ketchup on the side.

• Adjust spice levels to taste.

• Taste the batter before adding extra salt, as ginger garlic paste and masala may already contain some.

• The leftover batter can be used to make other snacks, for example, by adding potatoes.

• Serve on skewers for an attractive starter presentation.

• Use homemade ginger garlic paste instead of store-bought.

• Increase the quantity of paneer and other ingredients to serve more people.

• Experiment with different types of masala powders for varied flavors.