PREP: 30mins

COOK: 30mins



250 gram cottage cheese

2tbsp.Mint & Guava Chutney (Freshly grounded ½ cup Mint Leaves with 1 green chilli salt  and 1 small guava)

Oil for frying

For batter-

2cup fine chickpea flour

1tsp.Red chili powder

½ tsp. Turmeric powder

Salt to taste

1tsp. Ginger paste

Mint Chutney and Tomato Ketchup for serving



Wash and cut Cottage Cheese into circular shape with cookie cutter. Slit each piece into half leaving one edge for filling.

To make Mint& guava chutney blend together mint leaves, guava, chili, salt. Add little water while mixing, if required.

To make batter mix gram flour with ginger paste, red chilli powder, turmeric powder and salt. Add enough water to make a thick batter. Mix well to make pancake batter like consistency and keep aside for 15 minutes. Spread mint chutney into the slit of each Cottage cheese piece.

Heat sufficient oil in a fry pan dips each piece of cheese in the batter and deep fry on medium heat till

crisp and golden brown. Serve hot with Mint chutney or tomato Ketchup. Enjoy the life with good home cooked food.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s