PREPARATION

1. Take a skillet, add 750 milliliters water, 1/2 teaspoon salt and mix it well.
2. Add 250 grams semolina and mix it well.
3. Cook for 7 - 8 minutes on medium heat or until the mixture thickens.
4. Remove it from heat and keep aside.
5. Take a pan, add 500 milliliters water, 140 grams sweet corn and mix it well.
6. Bring it to a boil.
7. Boil for 5 - 7 minutes on medium heat.
8. Remove it from heat and drain the sweet corn.
9. In a mixing bowl, add the cooked semolina, 100 grams grated paneer, 70 grams processed cheese, 45 grams all purpose flour, 1/2 teaspoon cumin powder, 1/2 teaspoon chilli flakes, 1/2 teaspoon black pepper, 1/2 teaspoon salt, boiled sweet corn and mix all the ingredients well.
10. Take some mixture in your hands and shape it into a nugget.
11. Keep aside.
12. In a bowl, add 155 grams all purpose flour, 75 grams corn flour, 450 milliliters water and mix it well to make a thick batter.
13. Dip the prepared nugget in it and then roll it in bread crumbs properly.
14. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
15. Drain it on an absorbent paper.
16. In a bowl, add 50 grams mayonnaise, 40 grams schezwan chutney and mix it well.
17. Serve it with prepared nuggets.

Paneer Nuggets

Servings - 2 - 3

INGREDIENTS
Paneer - 300 grams
Ginger garlic paste - 1 teaspoon
Paprika - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Salt - 1/2 teaspoon
Coriander - 2 tablespoons
Lemon juice - 1 tablespoon
Corn flour - 60 grams
All purpose flour - 50 grams
Black pepper - 1/2 teaspoon
Salt - 1 teaspoon
Water - 120 milliliters
Bread crumbs - for coating
Oil - for frying