For The Achaari Paneer
1 1/2 cups crumbled paneer (cottage cheese)
2 tbsp 
mustard (rai / sarson) oil
2 tsp 
cumin seeds (jeera)
1 tsp 
fennel seeds (saunf)
1/4 tsp 
fenugreek (methi) seeds
1/4 tsp 
nigella seeds (kalonji)
1/4 tsp 
mustard seeds ( rai / sarson)
1/2 cup finely 
chopped onions
2 tsp 
grated ginger (adrak)
1 tsp finely 
chopped green chillies
1/4 tsp 
turmeric powder (haldi)
1/4 cup 
chopped coriander (dhania)
salt to taste

For The Warqi
samosa pattis
a pinch 
nigella seeds (kalonji)
a pinch 
turmeric powder (haldi)
a pinch 
chilli powder
1 tbsp 


For the achaari paneer

  1. Heat the oil in a pan and add the cumin seeds, fenugreek seeds, fennel seeds, onion seeds and mustard seeds.
  2. When the seeds crackle, add the onions, green chillies, ginger, garlic and sauté for 2 minutes.
  3. Add the paneer, turmeric powder, coriander and salt and mix well, cook for 3-4 minutes.
  4. Keep aside.

For the warqi

  1. Arrange the samosa pattis one on top of other on a baking tray, using oil to grease between the sheets. Sprinkle with onion seeds, turmeric powder and chilli powder.
  2. Bake in a pre-heated oven at 180°c (360°f) till they turn crisp.
  3. Cut into 2½“squares and keep aside.

How to proceed

  1. Place a spoonful of the achari paneer mixture on a sheet of samosa pattis warqi and serve immediately.
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