Cancer Prevention Foods: Paneer sandwich fritters recipe
Paneer sandwich fritters, desi slaw
There is a celebrity cooking competition happening this week in Dallas that's bringing awareness to the foods we eat and how they can aid in cancer prevention and treatment. Chef Jonathan Stirnweis, with Wolfgang Puck Catering, tells us more about the American Cancer Society event and the recipe for paneer sandwich fritters.
DALLAS - The American Cancer Society is hosting a celebrity cooking competition this week in Dallas to bring awareness to the foods we eat and how they can aid in cancer prevention and treatment.
Chef Jonathan Stirnweis with Wolfgang Puck Catering joined Good Day to share the recipe for one of those dishes.
Paneer Sandwich
- Paneer, cut in 1x3 slices ½" thickness
- Mint chutney, 1 cup
- Tamarind chutney spread, 1 cup
Batter
- Chickpea flour, 2 lbs
- Baking soda, pinch
- Rice flour, 1/2 cup
- Ginger powder, 1/2 cup
- Turmeric, 1/2 cup
- Chili powder, 1/2 cup
- Water, roughly 3 cups
- Cilantro, chiffonade ½ cup
Frying Oil
- Canola oil, 1 gallon
Place oil in stockpot and begin heating to 375 degrees.
Cut Paneer lengthwise to create a pocket, cutting only 90 % of the way through the cheese.
Add 1 tablespoon of either Mint Chutney or Tamarind Chutney.
Use all the paneer slices.
Mix all dry ingredients together, slowly drizzle in water as stirring to create a thick batter.
Add chiffonade cilantro and stir to incorporate.
Place each fritter in batter to cover and then carefully place in heated fry oil till golden brown.
Place on paper towel.
Work in small batches till all pieces are cooked.
Slice pieces open on a bias.
Garnish with extra chutneys and veggie slaw if preferred.
Mint Chutney
- Garlic, cloves 2 each
- Cilantro, bunch 2 bunch
- Mint leaves, picked 1 bunch
- Green chile peppers, 4 each
- Tamarind pulp, tablespoon
- Ginger, chopped 1 inch, peeled
- Cumin seeds, 1 ts
- Water, to thin
Blend all ingredients in blender to form thick paste, splash of water to desired thickness. Season with salt and pepper to taste.
Tamarind Chutney Spread
- Oil, veggie 2 tbsp
- Cumin seeds, 2 ts
- Coriander seeds, 2 ts
- Fennel seeds, 2 ts
- Red pepper flakes, 2 ts
- Tamarind pulp, 32 oz
- Water, 1 cup
- Jaggery, 2 cup
- Golden raisins, 1/2 cup
- Dates, pitted 1/2 cup
- Ginger, chopped 2 tbsp
- Chaat masala 2 ts
- Ginger, ground 2 ts
- Kala nama, 1 ts
- Kosher salt, to taste
Heat oil over medium heat, once warm slowly toast cumin, coriander, fennel and red pepper for 1 minute, remove pan from heat.
Add tamarind pulp, jaggery, raisins, dates, ginger and return to heat. Stir to break up pulp and add 1 cup of water.
Continue heating for 5 to 10 minutes for everything to soften, blend smooth in blender.