BENGALI CHANAR BORA

BENGALI CHANAR BORA / COTTAGE CHEESE NUGGETS / PANEER FRITTERS

BY KUSUM UMASHANKAR

INGREDIENTS

• Milk – 1 litre
• Lemon juice or vinegar – 2 tbsp
• Sugar – 1 tsp
• Roasted jeera pwdr – ½ tsp
• Chilli pwdr – ½ tsp
• Salt to taste
• Maida – 1 tbsp as knead for binding [ try adding less ]
• Oil to shallow or deep fry

METHOD

Take 1 litre milk boil it .

Curdle it with either lemon juice or vinegar.

Pass it through a strainer or muslin cloth .

Take out the water completely by squeezing well ( like we do for paneer )

Transfer to a plate

Add salt , sugar,  jeera powder and chili powder .

Now add 1 or 2 tablespoons maida ( quantity of maida depends on the moisture of the chhena), try to add less maida.

Mix every thing well  and  smoothen it with the help of palm (like we do for making rasgulla)and shape as patties

Shallow fry them on medium to low flame from both the sides till golden .

This is chhena bora ready to be served as a snack with ketchup / chutney / any dips .

It can be eaten as snack or can be added as kofta in the gravies.

NOTE – The bengalis make it plain , but we can add spices as per taste like garam masala.

We can add green chilli garlic ginger paste + finely chopped coriander leaves / onion .

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