Minty Paneer Pocket Enchiladas | How to make Minty Paneer Pocket Enchiladas

By Sanchita Agrawal Mittal  |  21st May 2017  |  
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  • Minty Paneer Pocket Enchiladas , How to make Minty Paneer Pocket Enchiladas
Minty Paneer Pocket Enchiladas by Sanchita Agrawal Mittal
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

4

0





About Minty Paneer Pocket Enchiladas

These enchilada pockets are full of flavors, nutrients and are delicious too. Ideal for breakfast and kids' lunchboxes.

Minty Paneer Pocket Enchiladas , a deliciously finger licking recipe to treat your family and friends. This recipe of Minty Paneer Pocket Enchiladas by Sanchita Agrawal Mittal will definitely help you in its preparation. The Minty Paneer Pocket Enchiladas can be prepared within 10 minutes. The time taken for cooking Minty Paneer Pocket Enchiladas is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Minty Paneer Pocket Enchiladas step by step. The detailed explanation makes Minty Paneer Pocket Enchiladas so simple and easy that even beginners can try it out. The recipe for Minty Paneer Pocket Enchiladas can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Minty Paneer Pocket Enchiladas from BetterButter.

Minty Paneer Pocket Enchiladas

Ingredients to make Minty Paneer Pocket Enchiladas

  • 1 Cup - Yellow moong dal + 1/4 Cup - Chana dal soaked for 3 to 4 hours
  • A pinch - Asafoetida (hing)
  • 1/4th Cup - Tomato juice
  • 2 pinches - Sugar
  • 11/2 tsp - Green chilli and ginger paste
  • Salt to taste
  • Filling - 8 tbsp - Crumbled homemade paneer
  • 1 tsp - Chaat masala
  • 2 tbsp - Finely chopped coriander (dhania)
  • 2 tsp - Dried pudina powder
  • 1 - Medium onion, chopped
  • 1 - Medium tomato, chopped
  • Oil for greasing and cooking the enchiladas
  • 1 - Onion and Tomato cut into rings for decoration
  • A little salt

How to make Minty Paneer Pocket Enchiladas

  1. Combine the moong and chana dal along with tomato juice and blend in a mixer till smooth.
  2. Transfer it to a bowl, add the salt, asafoetida, sugar and green chilli ginger paste and mix well.
  3. For filling : Mix paneer, onions, tomato, salt chaat masala and mint powder or fresh mint leaves finely chopped.
  4. Heat ¼ tsp of oil in a non-stick tava and pour a ladleful of the batter and spread it evenly to make a thin round chilla of 4 inches.
  5. Sprinkle 2 tsp paneer mixture and fold the chilla in the shape of a pocket and cook on a medium flame using ½ tsp of oil till they turn golden brown in colour from both the sides.
  6. Repeat with the remaining ingredients to make 3 more chila pockets.
  7. Arrange the enchiladas on a platter with some onion and tomato rings , sprinkle some mint powder on top of each enchilada pocket. Serve hot with ketchup or green chutney.
  8. Alternatively, immediately pack in a lunchbox with tomato sauce and green chutney. It remains soft and fresh.

My Tip:

The paneer used should be fresh and soft. Can replace the tomato juice with water while grinding.

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