Khasta Paneer Badi Recipe. Crispy Paneer Big Recipe

Crispy snacks: How can it be good for festivals and nothing new in the house? Friends and relatives come, then they also feel like feeding something special. In such a situation, if something crisp is found to be full of taste and quick to be made, then what to say! This time we have brought a powerful recipe – Khisha Paneer Big. You can introduce it in many ways-with curd-chit, with potato vegetables, or in a simple way with tea, this recipe is not only fun to eat, but it is equally easy to make. Let’s start without delay.

What will be done?
-Maida -Half a kilo
-Paneer -200 grams (grated)
-salt to taste
-Kalonji -1 teaspoon
-S for and fry for moyan
-Pani -To knead dough
-Sukha Maida -To roll
-Chatni/Curd -To serve (optional)

Also read-Spicy Gravy Veg Manchurian: Indo-Chinese taste which is tremendous with noodles and rice

Step-by-step recipe
1. Preparation of flour
Take maida in a vessel. Add salt and fennel to it. Now add a little hot oil (call it moyan) and mix well with hands. Oil should be so much that when mixed, pressing the flour in the hand gets tied lightly. Then add a little water and knead a soft dough. Keep in mind, the flour should not be too strict nor too soft – medium consistency should be.

2. Give some rest the dough

Cover the dough with a wet cloth and leave it for 10 minutes. This will set it and it will be easy to roll.

3. Creating and rolling dough
Now make small dough balls. Dilute each dough and dilute the bread. Then fold it like a paratha and roll it again. Repeat this step so that layering is made and very crispy. Apply dry flour lightly while rolling.

4. Preparation for frying

Heat oil in the pan. The oil is not very hot, keep it on medium flame. Add 4-5 large at a time and fry till it turns golden brown from both sides. After frying, keep them in tissue paper or sieve so that extra oil is removed.

How to serve?
1. With tea: Serve like a simple tea snack.
2. With curd-chitni: In a chaat style with curd, green chutney and sweet chutney.
3. With vegetables: A good combination of potato-tomato spicy gravy is formed.