Baked Potato Paneer Pickups

Recipe by
Total Time:
2 hours 30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • 3 - large boiled potatoes
  • 150 gm - paneer
  • 7-8 - green chillies
  • 1 inch piece - ginger
  • 2-3 tsp - butter
  • Salt and pepper to taste
  • 2 tbsp - chopped coriander
  • 1 large pinch - ajwain seeds
  • 1/2 tsp - tandoori masala
  • 2 flakes - crushed garlic
  • 1/2 cup - curd
  • 1/2 tbsp - corn flour

How to Make Baked Potato Paneer Pickups

  • Tie the curd in a muslin cloth and hang for 2 hours.
  • Melt the butter and cool, add the curd, tandoori masala, salt, oregano (ajwain seeds), garlic, half the coriander, half the chilli and ginger crushed.
  • Cut the potatoes into thick slice. Marinate in above mixture. Keep aside for 10-15 mins.
  • Meanwhile, crush the paneer with hands till crumbly. Add remaining chilli, ginger, coriander, salt, corn flour and mix lightly.
  • Take one slice of potato, spread some paneer mixture and place another slice on top. Arrange each sandwich on a wire rack and bake in pre-heated oven till the potatoes are browned lightly.

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