|Mashed paneer||100 Gram|
|Finely chopped spring onion||1 Small|
|Finely chopped green chili||1|
|Finely chopped garlic||1 Clove (5 gm)|
|Finely chopped coriander||2|
|Fresh bread slices||4 Large, cut through the middle|
|Milk/Water||1⁄4 Cup (4 tbs)|
|Frying oil||2 Cup (32 tbs)|
|Desi ghee/Clarified butter||2 Teaspoon|
|Cumin seed||1⁄2 Teaspoon|
|Finely chopped onion||1 Small|
|Capsicum||1 , sliced|
|Finely chopped garlic/Ginger||1 Teaspoon|
|Chopped tomato||1 Large|
|Tomato sauce||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Tomato ketchup||4 Teaspoon|
Mix filling ingredients together.
Make 8 portions.
Take 1 piece of bread at a time, dip or either side with milk or water.
Take 1 portion of the filling, place it in the centre of the bread and make a tight ball.
Deep fry until golden and keep aside.
TOMATO GRAVY: Melt ghee and fry ajwain, cummin seed, onion, capsicum, garlic, ginger and chilli until onion is golden in colour.
Add tomato and cook until it is mushy.
Mix in the rest of the ingredients except cornflour.
Mix cornflour with water and add to the tomato gravy.
Cook on a low flame, stirring, so that no lumps form until it comes to the boil.
Pour the tomato gravy in a serving dish and place the paneer balls in it.
Dot the bans with tomato ketchup and sprinkle coriander leaves over it.