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Paneer Pithas with Dal Baati Crumble

 


Odisha's soft paneer traditions meet Rajasthan's robust flavors, creating a harmonious blend of textures and spices in a single, innovative bite.


Ingredients

- 100 g Paneer, crumbled

- 20 g Chickpea Flour (Besan)

- 10 g Ginger-Garlic Paste

- 2 g Green Chili, finely chopped

- 50 g Whole Wheat Flour

- 5 ml Ghee

- 3 g Cumin Powder

- 3 g Coriander Powder

- 2 g Turmeric Powder

- 100 g Cooked Moong Dal (for crumble)

- salt to taste


Recipe

1. For the Pitha filling: Combine crumbled paneer, chickpea flour, ginger-garlic paste, green chili, and a pinch of salt. Mix well.

2. Form small, flat discs from the paneer mixture.

3. For the Dal Baati Crumble: In a pan, dry roast whole wheat flour until fragrant. Add ghee and continue roasting until golden brown.

4. Add cooked moong dal, cumin powder, coriander powder, turmeric powder, and salt to the roasted flour. Mix until crumbly.

5. Steam the paneer pithas for 8-10 minutes until firm.

6. Lightly pan-fry the steamed pithas in a touch of oil until golden on both sides.

7. Assemble by placing a paneer pitha on a plate and topping generously with the Dal Baati crumble.

8. Garnish with fresh coriander if desired and serve warm.


Pro tips

Ensure the paneer is finely crumbled for a smooth pitha texture.

Do not overcook the Dal Baati crumble; it should retain some texture.

For an extra layer of flavor, a pinch of garam masala can be added to the dal crumble.





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