Chole Paneer Pattice
by , Published: July 7, 2013
Ragda Pattice is so old fashioned and boring!!! Ever thought so? Then rethink, because this time we are giving boring Ragda Pattice an all together new twist. So here we present you Chole Paneer Pattice starring King of all curries Potato Tikkis with a flavourful paneer filling along with North India's badshaah chaat Chole.
Ok, now enough of marketing!! Lets get back to our business. So, here we go with my twist to Traditional Ragda Pattice in an all new avatar Chole Paneer Pattice
Prep time:
Cook time:
Total time:
Yield: Serves 4
Ingredients:
For Aloo Paneer Pattice:
1 1/2 cups boiled and gratedPotatoes (आलू)
3 tbsp Corn flour (कोर्न फ्लोर)
1 Bread slice , (with the crust removed) (ब्रेड)
Salt to taste (नमक)
For the filling
1/2 cup Cottage cheese , crumbled (पनीर)
1/2 tsp Cumin seeds (जीरा)
1/4 tsp Turmeric powder (हल्दी)
1 tsp Chilli powder (लाल मीर्च पाव्डर)
2 tsp Coriander powder (धनीया पाव्डर)
2 tbsp Tomato puree (ट्माटर प्युरी)
1 mediumOnion , finely chopped (प्याज)
2 tbsp finely choppedCoriander (हरा धनीया)
1 tbsp Oil (तेल)
Salt to taste (नमक)
Other ingredients
Bread crumbs for coating (ब्रेड क्रम्ब्स)
Oil for deep-frying (तेल)
For Chole:
1 cup Chickpeas , soaked overnight (काबूली चना)
3 tbsp Oil (तेल)
2 choppedOnions (प्याज)
1 choppedTomato (टमाटर)
3 slittedGreen Chillies (हरी मीर्च)
1/2 inch Ginger , finely sliced (अदरक)
1 tsp Chilli powder (लाल मीर्च पाव्डर)
1 tsp Coriander powder (धनीया पाव्डर)
1 tbsp Chole masala (चोले मसाला)
1/2 tsp Chaat Masala (चाट मसाला)
1/2 tsp Kasoori Methi (कसूरी मेथी)
Salt to taste (नमक)
Method :
For the paneer pattice:
1. Soak the bread in water. Squeeze out the excess water and crumble it.
2. Combine the potatoes, corn flour, crumbled read and salt and knead well into a soft dough.
3. Divide the mixture into 10 equal portions, shape into even sized rounds and keep aside.
For the filling
1. Heat the oil in a pan, add the cumin seeds.
2. When the seeds crackle, add the turmeric powder, chilli powder, coriander powder, tomato puree and salt and saute on a medium flame for 1 minute
3. Add the paneer and mix well. Cook for one minute.
4. Remove from the flame, add the onion and coriander and mix well.
5. Divide the mixture into 10 equal portions. Keep aside.
For the Chole:
1. Pressure cook soaked Chickpeas with the tea bag for 3 whistles until they are soft and tender. Drain and keep aside. Discard the tea bag. (Tea bags are optional)
2. Heat oil in a pan and fry chopped onions till golden brown. Add Chilli powder, Coriander powder.
3. Add Chole Masala (I usually use Everest chole masala). Fry for 3 minutes on a low flame.
4. Add chopped tomato, green chillies and sliced ginger and finally add salt to taste.
5. Add boiled Chickpea, salt and cook for 5 minutes.
6. For added flavour, put Chaat masala and Kasuri Methi.
How to Proceed:
1. Flatten out each potato portion into a circle of 50 mm (2") diameter. Place a portion of the filling in the centre of each circle.
2. Bring the edges together in the centre to seal the filling insie. Repeat with the remaining portions to make 9 more potato rounds.
3. Roll the filled potato rounds in bread crumbs and flatten them to make tikkis.
4. Deep-fry in hot oil till golden brown. Serve hot with the chole, lemon wedges and chopped onion.
Tips:
1. For crisper tikkis use old potatoes (wafer potatoes).
2. You will need 3 to 4 medium sized boiled potatoes for 1 1/2 cups of grated potatoes.
3. You can also shallow-fry the tikkis on a griddle (तवा), using a little oil.
1. Soak the bread in water. Squeeze out the excess water and crumble it.
2. Combine the potatoes, corn flour, crumbled read and salt and knead well into a soft dough.
3. Divide the mixture into 10 equal portions, shape into even sized rounds and keep aside.
For the filling
1. Heat the oil in a pan, add the cumin seeds.
2. When the seeds crackle, add the turmeric powder, chilli powder, coriander powder, tomato puree and salt and saute on a medium flame for 1 minute
3. Add the paneer and mix well. Cook for one minute.
4. Remove from the flame, add the onion and coriander and mix well.
5. Divide the mixture into 10 equal portions. Keep aside.
For the Chole:
1. Pressure cook soaked Chickpeas with the tea bag for 3 whistles until they are soft and tender. Drain and keep aside. Discard the tea bag. (Tea bags are optional)
2. Heat oil in a pan and fry chopped onions till golden brown. Add Chilli powder, Coriander powder.
3. Add Chole Masala (I usually use Everest chole masala). Fry for 3 minutes on a low flame.
4. Add chopped tomato, green chillies and sliced ginger and finally add salt to taste.
5. Add boiled Chickpea, salt and cook for 5 minutes.
6. For added flavour, put Chaat masala and Kasuri Methi.
How to Proceed:
1. Flatten out each potato portion into a circle of 50 mm (2") diameter. Place a portion of the filling in the centre of each circle.
2. Bring the edges together in the centre to seal the filling insie. Repeat with the remaining portions to make 9 more potato rounds.
3. Roll the filled potato rounds in bread crumbs and flatten them to make tikkis.
4. Deep-fry in hot oil till golden brown. Serve hot with the chole, lemon wedges and chopped onion.
Tips:
1. For crisper tikkis use old potatoes (wafer potatoes).
2. You will need 3 to 4 medium sized boiled potatoes for 1 1/2 cups of grated potatoes.
3. You can also shallow-fry the tikkis on a griddle (तवा), using a little oil.
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