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Appetizer

Paneer 65 Potlis Recipe

Name: Paneer 65 Potlis Recipe
Prep time: PT10.00M
Cook time: PT55.00M
Total time: PT68.00M
Yield: 6.00
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 500 Grams Paneer; 1 Teaspoon Kashmiri Chilli Powder; 1 Teaspoon Ginger Paste; 1 Teaspoon Garlic Paste; 1/2 Teaspoon Amchur Powder; 3 Tablespoons Cornflour; 100 Mililliters Oil; 6 Units Green Chillies (Slit); 12 Units Curry Leaves; 2 Cups Atta; 4 Teaspoons Ghee

(6)

68Min

Easy

Recipe Variants

This is a twist on the famous and favourite Chicken 65 which originated in the Buhari Hotel in Chennai and was item number 65 on the menu card. Paneer 65 is a delicious starter, which is crispy and spicy on the outside and creamy and soft on the inside. Usually served with crispy fried curry leaves and green chillies. To add a twist, place small portions of the Paneer 65 on small sized previously made paranthas and twist the top to make a potli shape. To hold it in place, use a toothpick. Now heat through on a tawa till the potlis turn a little brown

Ingredients

6 Servings

1 Sachet

MAGGI Masala-ae-Magic

500 gms

Paneer

1 Teaspoon

Kashmiri Chilli Powder

1 Teaspoon

Ginger Paste

1 Teaspoon

Garlic Paste

0.5 Teaspoon

Amchur Powder

3 Tablespoons

Cornflour

100 ml

Oil

Green Chillies (Slit)

Curry Leaves

2 Cups

Atta

4 Teaspoons

Ghee

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Nutrition Value

Energy

609.7 kcal

Protein

22 g

Carbohydrates

36.8 g

Fats

41.45 g

Information per serving

Step 1
10 Min

Prepare ingredients as mentioned in the list. In a bowl, mix together the red chilli powder, ginger paste, garlic paste, amchur powder, corn flour and MAGGI Masala-ae-Magic with a little water to make a paste.
Step 2
2 Min

Add the paneer cubes and mix gently so that it is coated evenly. Keep aside for half an hour.
Step 3
3 Min

Heat oil, fry the green chillies and curry leaves. Remove and keep aside.
Step 4
15 Min

Shallow fry the marinated paneer till done. Garnish with the fried green chillies and curry leaves.
Step 5
20 Min

Knead the atta with some water to make a soft dough. Make about 12 small parathas with ghee.
Step 6
15 Min

Divide the Paneer 65 into 12 portions, place in the centre of the parathas and make into a potli or pocket. Use a toothpick to hold the potli/pocket. Place on a tawa and heat well till the base is golden brown.
Step 7
3 Min

Serve immediately.

Step 1 of 7

Prepare ingredients as mentioned in the list. In a bowl, mix together the red chilli powder, ginger paste, garlic paste, amchur powder, corn flour and MAGGI Masala-ae-Magic with a little water to make a paste.

Step 2 of 7

Add the paneer cubes and mix gently so that it is coated evenly. Keep aside for half an hour.

Step 3 of 7

Heat oil, fry the green chillies and curry leaves. Remove and keep aside.

Step 4 of 7

Shallow fry the marinated paneer till done. Garnish with the fried green chillies and curry leaves.

Step 5 of 7

Knead the atta with some water to make a soft dough. Make about 12 small parathas with ghee.

Step 6 of 7

Divide the Paneer 65 into 12 portions, place in the centre of the parathas and make into a potli or pocket. Use a toothpick to hold the potli/pocket. Place on a tawa and heat well till the base is golden brown.

Step 7 of 7

Serve immediately.

Recipe PDF

With pictures

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