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

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BySanchita Agrawal Mittal
Created on 21st May 2017
  • Minty Paneer Pocket Enchiladas, How to make Minty Paneer Pocket Enchiladas
Minty Paneer Pocket Enchiladasby Sanchita Agrawal Mittal
  • Minty Paneer Pocket Enchiladas | How to make Minty Paneer Pocket Enchiladas (1 likes)

  • 0 reviews
    Rate It!
  • By Sanchita Agrawal Mittal
    Created on 21st May 2017

About Minty Paneer Pocket Enchiladas

These enchilada pockets are full of flavors, nutrients and delicious too. This healthy recipe is very ideal for breakfast and kids tiffin.

Minty Paneer Pocket Enchiladas is a delicious dish which is liked by the people of every age group. Minty Paneer Pocket Enchiladas by Sanchita Agrawal Mittal is a step by step process which is best to understand for the beginners. Minty Paneer Pocket Enchiladas is a dish which comes from Fusion cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Minty Paneer Pocket Enchiladas takes 10.0 for the preparation and 10.0 for cooking. The aroma of this Minty Paneer Pocket Enchiladas make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Minty Paneer Pocket Enchiladas will be the best option for you. The flavor of Minty Paneer Pocket Enchiladas is unforgettable and you will enjoy each and every bite of this. Try this Minty Paneer Pocket Enchiladas at your weekends and impress your family and friends.

  • Prep Time10mins
  • Cook Time10mins
  • Serves4People
Minty Paneer Pocket Enchiladas

Ingredients to make Minty Paneer Pocket Enchiladas

  • 1 cup yellow moong dal and 1/4 cup chana dal, soaked for 3 to 4 hours
  • A pinch of asafoetida (hing)
  • 1/4th cup tomato juice
  • 2 pinches of sugar
  • 1 1/2 tsp green chilli and ginger paste
  • Salt to taste
  • For the 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
  • very little salt as chaat masala has salt in it

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 the filling
  4. Mix paneer, onions, tomato, salt chaat masala and mint powder or fresh mint leaves finely chopped.
  5. 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.
  6. 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.
  7. Repeat with the remaining ingredients to make 3 more chila pockets.
  8. Do the plating, arrange on a platter with some onion and tomato rings , sprinkle some mint powder on top of each enchiladas pocket Serve hot with ketchup or green chutney.
  9. Alternatively, immediately pack in tiffin 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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