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Learn how to make at home with our Chef Ruchi Bharani
Ingredients:
1 tbsp Oil
2-3 tbsp Peanuts
1 tsp Raw Mango Powder
½ tsp Chaat Masala Powder
1 tsp Kashmiri Red Chili Powder
2 tbsp Fennel Seed Powder (unroasted)
250 grams Grated Paneer
Salt to taste
3 Urad Papad
Water
Rice Flour Slurry (cooked)
Oil (for frying)
½ cup Cashew Nuts
2 tbsp Dry Tomato Powder
1 tsp Coriander Cumin Seed Powder
¼ tsp Asafoetida
1 tsp Garam Masala Powder
2 tsp Kashmiri Red Chili Powder
½ cup Homemade Malai or Cream
2 tbsp Oil
1½ cups Water
Salt to taste
1 tbsp Dried Fenugreek Leaves
Grated Paneer (for garnish)
Learn how to make at home with our Chef Ruchi Bharani
Ingredients:
1 tbsp Oil
2-3 tbsp Peanuts
1 tsp Raw Mango Powder
½ tsp Chaat Masala Powder
1 tsp Kashmiri Red Chili Powder
2 tbsp Fennel Seed Powder (unroasted)
250 grams Grated Paneer
Salt to taste
3 Urad Papad
Water
Rice Flour Slurry (cooked)
Oil (for frying)
½ cup Cashew Nuts
2 tbsp Dry Tomato Powder
1 tsp Coriander Cumin Seed Powder
¼ tsp Asafoetida
1 tsp Garam Masala Powder
2 tsp Kashmiri Red Chili Powder
½ cup Homemade Malai or Cream
2 tbsp Oil
1½ cups Water
Salt to taste
1 tbsp Dried Fenugreek Leaves
Grated Paneer (for garnish)
Category
🛠️
LifestyleTranscript
00:00 Parushan is here again,
00:01 And today I'm going to show you a no onion, no garlic version,
00:04 of a very popular Punjabi recipe.
00:06 So let's see the Jain version of Paneer Patiala.
00:09 There are 3 steps to this recipe.
00:12 First, I'm going to start with making the Paneer filling.
00:14 After that, I'm going to fill it up in the Papad,
00:17 deep fry them, and then moving on to the gravy.
00:19 So let's start with this.
00:21 Heat a tbsp of Oil.
00:27 2-3 tbsp of Peanuts.
00:30 Stir fry the Peanuts in the Oil for a few seconds.
00:34 After that, reduce the flame,
00:37 and add in all the dry spices.
00:39 A tsp of Amchoor or Raw Mango Powder.
00:43 1/2 a tsp of Chaat Masala Powder.
00:45 1 tsp of Kashmiri Red Chilli Powder.
00:49 2 tbsp of Saunf or Fennel Seed Powder,
00:52 and this is not roasted.
00:54 Saute the dry spices for a few seconds.
00:57 Reduce the flame.
00:58 And next, I'm going to add in 250 gms of grated Paneer.
01:03 I need a very dry mixture.
01:05 So make sure you grate the Paneer, wrap it up in a napkin,
01:08 and just put some weight over it for about 10 minutes.
01:11 And then add it in the Peanut mixture.
01:14 Season it with a little bit of Salt.
01:24 Mix all these ingredients very quickly,
01:27 and do not overcook.
01:28 You can turn off the flame at this point,
01:30 and just mix everything together.
01:33 Cool this mixture down completely.
01:36 While the mixture is cooling down,
01:38 I'm still going to move on to the next step.
01:40 I have over here 3 Urad Papad that I have taken.
01:44 And now I'm going to dip it in water,
01:46 and moisten them.
01:48 Make sure the Papad is nice and soft.
01:55 If you're not comfortable with making a roll with just one Papad,
01:58 you can layer and use 2 Papads for one roll.
02:02 Place the filling on the Papad,
02:05 about 3-4 tbsp.
02:08 And now, let's just roll it.
02:13 Take in the sides.
02:14 And make a tight roll.
02:17 To seal this Papad roll, I've made a Rice Flour Slurry.
02:21 So just take 1/2 a tsp of Rice Flour,
02:23 1/2 a cup of Water,
02:25 and cook it till it's nice and thick,
02:27 and cool it down.
02:28 If you're not making this recipe for pollution,
02:30 you can even use Plain Flour Slurry,
02:33 or even Corn Flour Slurry.
02:34 And now, let's fry the Papads.
02:36 Time to fry these.
02:38 Make sure the oil is nice and hot.
02:42 Don't let the oil get hot,
02:47 because the Papads will be very hot.
02:49 So make sure you're not burning them.
02:51 And now, let's fry the Papads.
02:53 So, I've taken 2 Tbsp of Oil.
02:55 And I'm going to fry them on medium heat.
02:57 And I'm going to fry them on medium heat.
02:59 So, I'm going to fry them on medium heat.
03:01 And I'm going to fry them on medium heat.
03:03 And I'm going to fry them on medium heat.
03:05 Don't let them turn brown,
03:07 but just make sure that the Papad is nicely cooked.
03:09 but just make sure that the Papad is nicely cooked.
03:11 And time to get them out now.
03:13 The Papad rolls are ready,
03:23 let's move on to the gravy now.
03:25 So, in a blender, I'm going to add in,
03:27 1/2 a cup of Cashew Nuts,
03:29 2 Tbsp of Dry Tomato Powder,
03:31 2 Tbsp of Dry Tomato Powder,
03:33 1 Tsp of Coriander Cumin Seed Powder,
03:35 1 Tsp of Coriander Cumin Seed Powder,
03:37 1/4 Tsp of Asafoetida,
03:39 1 Tsp of Garam Masala Powder,
03:41 2 Tsp of Kashmiri Red Chilli Powder,
03:43 2 Tsp of Kashmiri Red Chilli Powder,
03:45 1/2 a cup of Homemade Malai or Cream.
03:47 1/2 a cup of Homemade Malai or Cream.
03:49 Grind all these ingredients together,
03:51 into a smooth paste.
03:53 Try and grind it into a smooth paste.
03:59 If you're finding it a little difficult,
04:01 always add a little bit of water.
04:03 Time to heat a pan.
04:05 Into that, add in 2 Tbsp of Oil.
04:11 Once the oil is nice and hot,
04:13 add in the gravy paste.
04:15 Cook the gravy paste for a minute,
04:20 in oil.
04:22 Let's add in 1 1/2 cups of water.
04:28 Give it a good mix.
04:30 Make sure there are no lumps.
04:32 Let the gravy boil for at least a good,
04:35 5 to 6 minutes.
04:37 Meanwhile, I'm going to chop up the Papad Rolls.
04:40 Salt to taste.
04:47 Add in a Tbsp of Kasuri Methi,
04:49 this is optional, if you wish to add, you can do so.
04:52 Give it a good mix.
04:55 This gravy is ready, let's turn off the flame.
04:58 Pour the gravy,
05:00 into your serving platter.
05:02 No Onion, No Garlic Paneer Patiala recipe is ready.
05:18 Do try this recipe and let me know your feedback.
05:21 Do let me know in case you want to know more such Jain recipes.
05:25 Do try this at home, comment below.
05:27 I'll see you soon, bye-bye.
05:29 Do try this at home, comment below.
05:31 I'll see you soon, bye-bye.
05:33 (upbeat music)
05:36 (chimes)