Paneer Bhapa, Bengali Paneer Bhapa Recipe
by Tarla Dalal
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Paneer Bhapa is a unique snack, which gets an inimitable flavour by virtue of being cooked inside banana leaf pockets. Cottage cheese that has been marinated in lemon juice is coated with a tongue-tickling masala of coconut and mustard, wrapped in banana leaves and cooked for a few minutes till the flavours fuse.
Although the procedure sounds a bit complex, it is actually quite simple and doesn’t take too much time, as you will realise when you try it. The Bengali Paneer Bhapa can be served as a statrer at parties .
- Combine the turmeric powder, lemon juice and salt in a deep bowl, add the paneer and mix gently. Cover it with a lid and keep aside to marinate for 30 minutes.
- Take each banana leaf and keep over an open flame flipping it 1 to 2 times using a tong, till they change colour and become soft. Keep aside.
- Place a banana leaf on a clean, dry surface, place 1 marinated paneer in the center of the leaf and apply a portion of the mustard – coconut mixture evenly over it.
- Bring two opposite sides of the banana leaf towards the centre overlapping each other.
- Fold the remaining two sides towards the centre overlapping it, and seal it using a toothpick.
- Repeat step 3 to 5 to make 13 more paneer bhapa.
- Heat 1 tbsp of mustard oil on a tava (griddle) and cook 7 paneer bhapa at a time, on a medium flame, till dark brown spots appear on both the sides.
- Repeat step 7 to cook the remaining 7 paneer bhapa in one more batch.
- Unwrap the paneer bhapa from the banana leaves and serve immediately.
Nutrient values (Abbrv) per paneer bhapa
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