Serve 1 people
Preparation Time 15 to 20 minutes
Video Recipe – Sanjeev Kapoor
Ingredients
| Cottage cheese (finger shape) | 120 grams, (six pieces) |
| Ginger paste | 10 grams |
| Garlic paste | 05 grams |
| Lemon juice | 05ml |
| Refined flour | 10 grams |
| Roasted gram flour | 30 grams |
Method
-
Cut cottage cheese into human middles finger size.
-
Rub ginger paste, garlic paste and lemon juice to fingers and kept cottage cheese for 15 minutes in refrigerator.
-
Make a thick batter; in a large bowl add refined flour, roasted channa powder, carom seeds, Kashmiri chilly, garam masala salt and water.
-
Mix them properly with help of hand.
-
Dip fingers in to batter and coat them with bread crumbs.
For pickled watermelon chutney
-
Cut watermelon skin in to 1 cm size and rub with salt and sugar. Keep for 2 to 3 hours.
-
Make a liquid solution with vinegar, salt, sugar, cinnamon and bay leaf.
-
Boil the solution and lower the heat add watermelon skin.
-
Cook till the skin is soft, check the balance of sweetness and sourness adjust if required.
-
Cool it down and keep in refrigerators.
-
Deep fry the cottage cheese in hot oil and serve with pickled watermelon chutney.
-
Enjoy my fusion of Indian European Mexican treat…………………..
