Achari Paneer Bati

 Achari Paneer Bati

Servings - 2 - 3

INGREDIENTS
(For Dough)

Wheat flour - 250 grams
Salt - 1/4 teaspoon
Turmeric - 1/4 teaspoon
Caroms seeds - 1/4 teaspoon
Desi ghee - 2 tablespoons
Water - 180 milliliters

(For Paneer Balls)
Grated paneer - 200 grams
Salt - 1/4 teaspoon
Green chili - 1 tablespoon
Coriander - 2 tablespoons
Mango pickle masala - 70 grams
Mango pickle - 1 tablespoon

Ghee - 30 milliliters
Caraway seeds - 1 teaspoon

(For Chutney)
Mint - 20 grams
Coriander - 8 grams
Green chili - 2 tablespoons
Onions - 90 grams
Tamarind - 25 grams
Salt - 1 teaspoon
Sugar - 1 tablespoon
Water - 80 milliliters

PREPARATION
(For Dough)
1. In a mixing bowl, add all the ingredients except water and mix it well.
2. Add 180 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.

(For Paneer Balls)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Take some mixture in your hands and shape it into a ball.
3. Keep aside.

(For Stuffed Balls)
1. Take a ball from dough and flatten it with the help of your fingers.
2. Place the prepared paneer ball in it and seal the dough completely.
3. Roll it into a ball.
4. Place it on a baking tray.
5. In a bowl, add 30 milliliters ghee, 1 teaspoon caraway seeds and mix it well.
6. Brush the mixture on the top of the balls.
7. Preheat the oven to 350°F/180°C. Bake for 25 - 30 minutes.

(For Chutney)
1. In a blender, add all the ingredients and blend it into a smooth puree.
2. Serve with prepared paneer balls.