Cheese – 100 gms, cut in 1 cm thick long slices

    Cottage cheese (Paneer) – 100 gms, cut in 1 cm thick long slices

    Lemon juice(Nimboo ka Ras) - 1 tbsp

    Refined flour (Maida) – ½ cup

    Lemon (Nimboo ka ras) – 1 sliced

    Olive / veg oil (Jaitun ka tel) – 3 tbsp (for frying)

    For the batter

    Egg (Anda) – 1

    Milk(Doodh) – 1 tbsp

    To garnish

    Parsley(Ajmooda) /Coriander(Dhaniya) – 1 tbsp

preparation method

Step 1 – In a flat-bottomed bowl, add milk, an egg, and beat well. (For vegetarians – mix milk and Maida only).On a plate, spread Maida, mixed with salt.

Step 2 – Heat oil. Dip 1 slice of cheese at a time, in the egg and milk mixture and then coat it with Maida and salt mixture, on the plate.  Fry the cheese on high flame from all sides.

Step 3 – Place on a paper napkin to soak excess oil and then repeat the process for paneer saganaki.

Step 4 – After putting it on a serving plate, pour lemon juice over the cheese and paneer saganaki. Garnish with lemon slices and parsley/ coriander and serve.

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:10 Mins Cook: 15 to 30 minutes

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