I made this sandwiched Paneer Mini for dinner yesterday along with Beetroot Chawli Soup.The Paneer filling inside the Mini buns was just classy. Can make it really fast. An all time favourite. Children will simply love it. Can pack for lunch box too. Use fresh Paneer as the sandwich will be too good. Yum when served with Beetroot Chawli Soup.
Mini Buns -6 ( available in super markets )
Finely chopped Paneer pieces – 1 and 1/2 cups
Finely chopped onion – 1
Finely chopped green chilli – 1/4 piece
Finely chopped tomatoes – 2
Pounded ginger garlic paste – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Kashmiri chilli powder – 1/2 teaspoon
Everest Kitchen King Masala – 1/2 teaspoon
Garam Masala powder – 1/2 teaspoon
Jeera powder 1/2 teaspoon
Salt to taste
Sugar – 1 teaspoon
Water – 2 tablespoons
Oil – 2 tablespoons
Jeera – 1 teaspoon
Finely chopped coriander leaves – little
Crushed Kasturi methi – little
Heat a pan. Season. Fry onion on medium flame till transparent. Next add the chopped tomatoes, green chilli, pounded ginger garlic paste, salt and sugar. Cook on sim flame till the tomatoes turn mushy. Add all the dry spice powders. Sauté. Add 2 tablespoons water. Add the chopped Paneer. Stir .Garnish. Use this mix as a stuffing for the buns. Halve the Mini buns . Dry toast them on a tava. Stuff , cover the bun, press it gently. Serve with Beetroot Chawli Soup.
Chef ‘s Tips
1) Use fresh soft Mini buns.
2)Do not add more green chilli as it will become spicy.