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Paneer Kathi Kababs ( Snacks )

For Filling:
2 tbsp oil
1 cup peeled & chopped tomatoes
1 1/2 cups finely chopped onions
3 tbsp seeded & finely chopped green chillies
1 tbsp finely chopped ginger
2 cups paneer (home-made cottage cheese) cut into small cubes
1 tbsp red chilli powder
1 tbsp chaat masala
Salt to taste
2 tbsp chopped coriander leaves
For Parathas:
1 can evaporated milk (160ml)
3 cups flour
1/2 cup oil
1 tsp salt
1/4 cup extra oil
3 eggs, well beaten

Heat oil. Add tomatoes, onion, green chillies and ginger. Cook uncovered on medium heat for 5 minutes, stirring continuously. Add paneer, red chilli powder, chaat masala and salt. Cook uncovered for 5 minutes on medium heat, stirring continuously. Dry liquid, if any. Add coriander leaves. Stir. Adjust seasoning. Divide into 8 portions and keep aside. Combine evaporated milk, flour, oil and salt. Knead for 5 minutes to make a smooth dough. Cover. Let stand for 2 hours. Form into 8 smooth balls. Heat skillet. Roll each ball into a 18-20 cm paratha. Drizzle 1 tsp oil in a circle around the brim of the skillet. Pour 2 tbs beaten egg. Quickly place a rolled out paratha on top. Press gently so that the egg adheres to the paratha. Cook on medium-low heat for 2 minutes or till golden brown spots start to appear and the omelette is cooked. Turn over and cook for 2 minutes on medium-low heat, rotating the paratha frequently. Remove from the skillet. Place a portion of paneer mixture in the centre of paratha with the egg surface upwards. Roll the paratha. Place on skillet with seam side down. Drizzle 1 tsp oil around it. Fry on medium-low heat till golden brown all over. Repeat the process with the remaining 7 portions of dough and paneer mixture. Serve hot.