• 500 grams paneer cut into 1-1.5 inch squared size
and thickness 1/2 inch
For the Marination
• 4 tbsp hung curd
• 1 tbsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1 tbsp red chilli powder
• 1 tsp paprika
• 1 tsp black pepper powder
• 2 tsp chat masala
• 1 tsp garam masala
• 1 tsp roasted cumin powder
• 2 tsp roasted coriander powder
• A pinch of hing powder
• 1 tsp black salt
• White salt as per taste
• 2 tbsp mustard oil
For the main process
• Oil for shallow frying
• Wooden skewers
• Few drops of mustard oil
Process
• Mix all the ingredients under “For the Marination” and add the
paneer pieces. Mix well gently (so the paneer pieces do not break) and rest it
for 10-15 minutes. Taste for the chatapataness and tanginess. Adjust spices
accordingly.
• Heat a tawa and add oil.
• Shallow fry the paneer pieces not more than 1 minute on each
side.
• Take it out and arrange on the skewers as shown in the photo.
• Turn on the gas burner and grill the paneer cubes on the skewers
to get the burnt ends and a smoky flavor.
Dish
out hot and enjoy with a spicy Hyderabadi mint chutney, or use in a roll etc!
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