PREPARATION

(For Red Chili Chutney)

1. In a blender, add 15 grams dry red chili, 40 grams garlic, 1/2 teaspoon salt, 1 teaspoon cumin and blend well. Transfer this mixture into a bowl and keep aside.

(For Mint & Coriander Chutney)

1. In a blender, add 20 grams mint, 20 grams coriander, 6 - 7 green chili, 25 grams onions, 1 tablespoon ginger, 1 tablespoon pomegranate powder, 1/2 teaspoon

salt, 2 tablespoons water and blend well. Transfer this mixture into a bowl and keep aside.

(Rest of the Preparation)

1. Take a paneer cube and spread red chili paste on top of it.

2. Place a another paneer cube on top of it and spread the coriander paste on top of it.

3. Now, again place a paneer cube on top of it. Keep aside.

4. In a mixing bowl, add all the remaining ingredients except oil and mix it well to make a thick batter.

5. Dip the paneer cubes in it and coat it well.

6. Heat sufficient oil in a heavy skillet and depp fry these till golden brown and crispy.

7. Drain it on an absorbent paper.

8. Cut it into half.

9. Serve hot with ketchup.