Paneer Methi Kumbhaniya Bhajiya

Name: Paneer Methi Kumbhaniya Bhajiya
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 g Paneer; 1 cup Chopped fresh fenugreek leaves (methi); 1 tbsp fresh coriander leaves chopped; 1 cup Gram flour (besan); 1 Onion; 1 Green chili; 1 piece (about 1 inch) Ginger; 8-10 Garlic cloves; 1 tbsp Chopped coriander leaves; 1 tbsp Lemon juice; 1/4 tsp Turmeric powder; to taste Salt; 1/4 tsp Black pepper powder; 1 tbsp Oil (for mixing); as needed Oil (for frying)

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

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#cookpadindia
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Kumbhaniya Bhajiya is a very famous and crispy street food of Saurashtra (Kathiawar) and Surat in Gujarat.
You must have made paneer pakodas or samosas, but have you ever made paneer kumbhnias? I also tried something different today, it was really delicious. You should also make it. The rich and crispy taste of paneer makes bhajiyas a must-try during the rainy season.

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

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Ingredients

15 minutes

2 servings

100 gPaneer
1 cupChopped fresh fenugreek leaves (methi)
1 tbspfresh coriander leaves chopped
1 cupGram flour (besan)
1Onion
1Green chili
1 piece (about 1 inch)Ginger
8-10Garlic cloves
1 tbspChopped coriander leaves
1 tbspLemon juice
1/4 tspTurmeric powder
to tasteSalt
1/4 tspBlack pepper powder
1 tbspOil (for mixing)
as neededOil (for frying)

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Steps

15 minutes

1

Finely chop onion, garlic, and green chili. Grate the paneer.
2

Wash fenugreek and coriander leaves 2-3 times, squeeze out water, and add to a bowl with paneer, onion, garlic, chili, and coriander.
3

Add besan, grated ginger, lemon juice, 1 tbsp oil, turmeric, salt, and pepper.Mix well, kneading so the vegetables release water. Add only 2-3 tbsp water if needed to make a stiff batter.
4

Heat oil in a pan. Using your fingers, drop small portions of batter into the hot oil.Fry on medium heat until golden and crispy.
5

Serve hot with onion, green chili, and onion-garlic chutney.

Tips

Using the moisture from the vegetables to bind the batter helps achieve the right consistency, and making the bhajiyas small ensures they turn out extra crispy.

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