Paneer Narmada - SOFTEST FILLED CHILLI STARTER - Santosh Dhaba Recipe - CookingShooking | Yaman Agarwal

Today, let's make Santosh Dhaba Style Paneer Narmada, which is a super soft paneer recipe made with a secret filling to keep soft, and flavorful. This Indo Chinese Starter is loaded with flavors and textures of Paneer Chilli and more!

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Ingredients:
Paneer - 300g
Kaju / Cashewnuts - 2 tbsp
Sesame Seeds / Till - 1 tbsp
Coriander Leaves - 1 tbsp
Melon Seeds - 1 tbsp
Salt - to taste
Chilly Flakes - 1 tsp
Dahi - 2 tbsp
Maida - 4 tbsp
Corn Starch - 4 tbsp
Water - to make a batter
Oil - to fry & cook
Garlic - 3-4tbsp
Cashewnuts - 10 pieces
Whole Red Chilli - 6-7
Green Chilly - 3 slit
Onion - 1 large
Capsicum - 3 Colors - 1 cup
Salt - to season
Ginger Garlic Paste - 1 tsp
Tomato - 1
Spring Onions - 2 tbsp
Flavoring Salt - 1 pinch
Schezwan Sauce - 3 tbsp
Ketchup - 2 tbsp
White Pepper - 1 tsp
Water - ½ cup
Corn Starch - 1 tbsp
Vinegar - ½ tsp


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Kitchen Weight Scale - https://amzn.to/2ug3G65
Instant Yeast - https://amzn.to/2N2wzuf (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - https://amzn.to/2KZSkdn (small pack)
Pizza Screen - https://amzn.to/2m4zpn6 (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable - https://amzn.to/2MZFGvC
Good NonStick Pan - https://amzn.to/2zl0hsa
Whipping Cream - https://amzn.to/2ugPB8m
Oven For Baking - https://amzn.to/2udP3A5 (28liter is good enough)
Microwave - https://amzn.to/2ubhHmn (not good)

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