Paneer Sutli Recipe
Ingredients:
1 packet Top Ramen or any plain noodles
4 tsp Schezwan chutney
1 small bowl corn flour and all-purpose flour (maida) (about 2 tbsp each)
250 gm paneer (cubed)
1 tsp black pepper powder (golmirch)
1 tsp cumin powder (jeera)
1 tsp Kashmiri red chili powder (kashmiri lal mirch)
Salt to taste
Refined oil for frying
Water (as needed)
Instructions:
Step 1: Boil the Noodles
1. In a kadhai or pot, add 1/2 liter of water and bring it to a boil.
2. Add the noodles to the boiling water and cook them according to the package instructions.
3. Once the noodles are cooked, drain the water and transfer the noodles to a separate pot. Set aside.
Step 2: Prepare the Batter
1. In a large bowl, combine corn flour, all-purpose flour (maida), black pepper powder (golmirch), cumin powder (jeera), Kashmiri red chili powder (kashmiri lal mirch), and salt.
2. Add 4 tsp of Schezwan chutney to the flour mixture and mix well.
3. Gradually add water to the mixture and stir to form a smooth batter. The consistency should be thick enough to coat the paneer and noodles.
Step 3: Coat the Paneer
1. Add the cubed paneer pieces to the prepared batter and mix gently until all the paneer is well coated with the batter.
Step 4: Combine Noodles with Paneer
1. Now, add the cooked noodles to the bowl with the coated paneer. Gently mix the noodles and paneer together, ensuring the noodles are coated with the batter.
Step 5: Fry the Paneer Sutli
1. Heat refined oil in a kadhai or deep frying pan on high flame.
2. Once the oil is hot, carefully add the coated paneer and noodles one by one into the hot oil.
3. Fry the paneer sutli pieces on high flame until they turn golden brown and crispy, ensuring they are cooked evenly on all sides.
4. Remove the crispy paneer sutli from the oil and place them on paper towels to drain excess oil.
Step 6: Serving
Serve the crispy Paneer Sutli hot with a side of dipping sauce like Schezwan chutney or any chutney of your choice.
Enjoy your crispy, flavorful Paneer Sutli!
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