Paneer Tikka Pani Puri Recipe By Tasty

PANEER TIKKA RECIPE (RESTAURANT STYLE)

Steps:

• Chop the paneer in square shaped cubes.
• Dice the onions and capsicum in 1 or 1.5 inches square pieces.
• In a large bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth
• Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.
• Mix very well. Check the taste and add more seasonings if required.
• Add the veggies and paneer to the marinade. Slowly and gently mix them with the marinade.
• Cover the bowl and marinate for at least 2 hours or more in the refrigerator.
• After 2 hours thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading.
• Preheat the oven for 15 to 20 minutes at 230 or 240 degree celsius or 464 degrees Fahrenheit. Use only the top heating element.
• Line a baking tray with aluminium foil or parchment paper. Arrange the paneer skewers on the tray. Brush some oil on the veggies and paneer cubes all over.
• Place the tray on the top rack. Grill the paneer tikka first for 7 to 10 minutes at 230 or 240 degree celsius or or 464 degrees Fahrenheit. Then remove and turn the skewers.
• Place back on the top rack in the oven and continue to grill for 3 to 5 minutes more till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes hard.
• Since temperatures vary from oven to oven do keep a check. You can reduce or increase the time as required. Total grilling time will be 15 to 20 minutes.
• Remove from the oven and then place the paneer cubes on a serving plate. Sprinkle some chaat masala and lemon juice.
• Serve paneer tikka with mint chutney and onion rings with lemon wedges

PANEER TIKKA PANI PURI RECIPE BY TASTY

Steps:

• Shallow-fry paneer on a simple grill pan. Then, add paneer to a bowl and coat with salt, red chili powder, and Chaat masala.
• In another bowl, mix potato, green chili, black salt, lemon juice from ½ of a lemon, finely-chopped onions, pani puri masala, jeera, chopped coriander, and chopped mint. Mix well.
• Place a slab of potato mixture between two slices of paneer and pan-fry the 'sandwich' on the same nonstick skillet.
• Garnish with boondhi, chopped red onions, and remaining lemon juice. Serve.