Chatpata Phaldari Phool Makhana Paneer

Share
20 Ratings
12 Reviews
Print
Recipe By Vahchef
30 m
2 servings
402.2 Cals

Pomfret Chettinad Fish Fry

Chettinad Fish Fry with unique flavors of pomfret fish tastes even more delicious and ser...

Bottle Gourd Peppers-lauki Simla Mirchi

Bottle Gourd Pepper or Lauki Simla Mirchi doodhi is a delicious dish made with lauki (bot...

Staff Chicken Curry

This kind of chicken curry cooked by hotel staff they add their own favourite flavours....

Chicken Roti Sherva

Chicken roti sherva is a liquidy gravy made out of chicken mince. This is poor man food a...

Spinach Knol Khol Vegetable Curry

Kohlrabi (knol khol) is a perennial vegetable, which is a low, stout cultivar of cabbage....

Zunka Junka Pitla

Zunka Junka Pitla is a popular dish from the North Karnataka and Maharashtra region popul...

Chatpata Phaldari Phool Makhana Paneer Recipe, How To Make Chatpata Phaldari Phool Makhana Paneer Recipe

Name: CHATPATA PHALDARI PHOOL MAKHANA PANEER
Prep time: 5 min
Cook time: 25 min
Total time: 25 min
Yield: 2

Phool makhana is a lotus seed if they fried becomes crispy then tossed with some fruits and veggies by sprinkling some masalas it make it chatpata this is a evening snack dish like every one.

About Recipe

How to make CHATPATA PHALDARI PHOOL MAKHANA PANEER

(20 ratings)

12 reviews so far

Prep time
5 mins

Cook time
25 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Paneer/Cheese

Servings : 2 persons
Published date : March 06, 2019

Ingredients used in CHATPATA PHALDARI PHOOL MAKHANA PANEER
• Bell pepper (cubes) - 1 number.
• Onions (cubes) - 1 number.
• Green chilies (slited) - 3 number.
• Red chili powder - 2 tablespoons.
• Jeera powder - 1 tea spoon.
• Amchoor powder - 1 tea spoon.
• Chat masala - 1 tea spoon.
• Salt - to taste.
• Turmeric powder - 1/4 tea spoon.
• Paneer - 250 grams.
• Cashew nuts - 150 grams.
• Phool makhana - 100 grams.
• Oil - 2 tablespoons.
• Pine apple (cut into pieces) - 1/2 cup.
• Grapes - 1/2 cup.
• Tomato (cubes with removed seeds) - 2 numbers.
• Coconut (grated) - 2 tablespoons.
• Mint leaves (chopped) - 1 tea spoon.
• Coriander leaves(chopped) - 1 tea spoon.
• Lemon juice - 1 tea spoon.
Method:
Heat some oil in a pan and fry the phool makhana, keep it aside. In the same oil add cashew nuts, till it gets to slight color and add paneer, saute them. Then add turmeric powder, salt, chat masala, amchoor powder, jeera powder, red chili powder, mix nicely. Add slit green chilies, onions, bell pepper, mix it. To it even add pine apple, grapes, tomato, grated coconut (optional), mix it well and switch off the flame. Add phool makhana to it and toss them. At last, add chopped mint, chopped coriander leaves, lemon juice. Serve this hot with roti.