MAGGI Paneer ke Sholey Recipe by Hema Chhabra

Cooking Time: 10-15 Minutes
Preparation Time: 30 Minutes
Total Serves: 5

The Ingredient List

• MAGGI Magic Cubes - Vegetarian, 1 crumbled
• MAGGI Hot & Sweet Tomato Chilli Sauce – 2 tablespoons
• MAGGI Noodles - 1 packet
• Boiled Potatoes - 2 medium sized
• Paneer - 100 grams
• Bread Crumbs - 2 tablespoons
• Spring Onion - 1 spring
• Cilantro - 2 -3 springs
• Garlic - 2 cloves
• Salt - 2 pinches
• Cornflour - 4 -5 tablespoons
• Black Pepper - 2 pinches
• Water - 1/4 cup
• Oil - for frying
• Lemon - 1 unit

The Easy Steps

1. Prepare ingredients as mentioned in the list, Boil 2 medium sized potatoes in a pan or cooker along with 1 cup of water.
2. Cool down the potatoes and mash them along with paneer in a bowl. To the mixture add MAGGI magic cube, garlic paste, chopped spring onion and cilantro, MAGGI Hot & Sweet tomato chilli sauce and bread crumbs, mix them well, shape them cylindrically or as you like with the help of your palm.
3. Take another bowl take Cornflour, to this add a pinch of salt, a pinch of black pepper, a pinch MAGGI magic cube and water as required to make a slightly running paste.
4. In another Bowl take one packet of Masala MAGGI noodles, crush them well with the help of a rolling pin.
5. Heat oil in a pan, dip the prepared cylinders in the cornflour mixture with the help of a fork, cover the cylinders completely in the mixture, and cover the cylinders in crushed MAGGI noodles nicely.
6. Deep fry the prepared cylinders until they turn golden brown in colour. Remove them on a kitchen towel to remove excess oil.
7. Garnish with the spring onions and serve hot with chutney or sauce of your choice along with some lemon wedges.