Ingredients:

• 8-10 – Paneer cut lengthwise into 3 inch fingers
• 1 cup – Refined flour
• 3/4 cup – Cornmeal
• 3 tbsp – Sugar
• 1/2 tsp – Salt
• 1 tsp – Baking powder
• 1 tsp – Chilly powder
• 1 tsp – Garlic powder
• 1 tsp – Cumin powder
• 3/4 cup – Milk
• Oil to deep fry 
• Bowl of ketchup and mustard to accomapny

Method:

1. Pat the paneer fingers dry with a paper towel.
2. Skewer – I took coffee stir sticks, cut them in half and poked them in. Set aside.
3. In a bowl, whisk together the flour, cornmeal, sugar, spices, salt, and baking powder.
4. In a mixing bowl, whisk the breadcrumbs with the milk.
5. Add the crumb-milk mix to the flour mix and blend well until lump free.
6. Preheat hot in a heavy bottomed frying pan.
7. Individually dip the fritters in the batter and immediately place in the hot oil.
8. Fry in batches until lightly golden, about 3-5 minutes, gently flipping if necessary.
9. Sprinkle chat masala.
10. Enjoy hot with hot mustard and ketchup or both
11. Recipe by Chef Jerson Fernandes, Corporate Chef, Berggruen Hotels Pvt Ltd

Recipe courtesy of Chef Jerson Fernandes