Chanar Chop (Chenna/Cottage Cheese Fritters)

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“Am I a Kitten!!”

I guess if Miss Muddly Pie could speak in proper language, she would yell back to her elder sister Miss Picky Pie this. Miss Picky Pie nowadays can lift her sister up in her lap, so her joy knew no bound. But most of the time she will come from the back and lift Miss Muddly Pie while sitting on the floor. And Miss Muddly Pie will start giggling and remain in the same posture the way she is sitting on the floor. So it will look like that Miss Picky Pie is carrying a baby kitten in an attire of a human being. What I do, I first scream at the sight in fear that Miss Picky Pie will drop her baby sister. But then I will be seen rushing to grab the phone or the camera to capture the moment. An elated emotion streams down through me. I touch the wood and pray to god to shower happiness all the time to the kids. Miss Muddly Pie is becoming more responsive and interactive day by day and Miss Picky Pie is turning to a dotting and possessive elder ‘DIDI’ as days passing by.

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If you have already read my last post HERE, then you will get to know that now Miss Picky Pie has become an owner of a new ornament and looks more studious and a grown up kind of a girl with a pair of specs. Her Doctore has suggested to minding her diet meticulously. In her everyday diet, the presence of lots of green vegetables and dairy products are musts. Making homemade Chana/cottage cheese and curd every day are like a ritual for me. Both the daughters love to have a bowl of curd but feeding chana is like a nightmare to me. So every time I have to come up with some new and tasty recipe which can camouflage the taste of chana. They so much resemble my childhood. I used to hate Chana and my mom was adamant to feed me chana to give some healthy quality boosters. Now I am on my mom’s shoe and can recollect all the memories the way I used to torture my mother. We are certainly rotating in the vicious circle and everything falls back the same how much we try to avoid the facts.. 
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Miss Muddly Pie is growing up with her own taste buds and food habit. Now I can’t feed her anything but tasty. Unlike me, both my daughters will be seen enjoying a bowl of puffed rice with some fritters as their evening snacks. Yes, you heard correctly – I never used to like puffed rice, unless one day a new life started to bloom inside me and puffed rice came to rescue me from the nauseous first trimester. I know after hearing this the Bengali clan is going to throw me out of the community but this is the bitter truth of my life. But my daughters have made the Bengali clan proud by adding puffed rice in their staple diet and are peacefully seen gulping and relishing it. Miss Muddly Pie can be kept quiet for hours if you place a bowl of puffed rice in front of her. She will nibble on the puffed rice, picking up each at a time with her tiny little fingers totally engrossed and unaware what is going around her. Therefore mostly on our evening snacks, we have puffed rice with some fritters or Jhal Muri especially made by Mr. PieMr. Pie makes some sumptuous Jhal Muri, for which we die for. Maybe one day I will share his Jhal Muri recipe with some family stories. 

Now let me come to the recipe. One day I made these Chanar Chop/ Cottage Cheese Fritters. And danced like Mumble when the daughters asked for more. I have added some chana daal to it, to enhance the taste more. This healthy twist to chana is avidly enjoyed by the kids so as the adults. Serve it with a bowl of puffed rice as your evening snack or to your main meal against rice and dal it will make your appetite hearty and healthy. Enjoy the recipe here:

Chanar Chop (Chenna/Cottage Cheese Fritters)
Print Recipe
    Servings Prep Time
    9-10 fritters 20 minutes
    Cook Time Passive Time
    20 minutes 1 hour
    Servings Prep Time
    9-10 fritters 20 minutes
    Cook Time Passive Time
    20 minutes 1 hour
    Chanar Chop (Chenna/Cottage Cheese Fritters)
    Print Recipe
      Servings Prep Time
      9-10 fritters 20 minutes
      Cook Time Passive Time
      20 minutes 1 hour
      Servings Prep Time
      9-10 fritters 20 minutes
      Cook Time Passive Time
      20 minutes 1 hour
      Ingredients
      To Make the Chana/Cottage Cheese
      For the fritters
      Servings: fritters
      Instructions
      Make the Chana/Cottage Cheese
      1. Squeeze the lemon juice reserve.
      2. Boil the milk. When it will start to bubble, add the lemon juice and stir continuously. When the milk starts to curdle switch off the gas. Strain the Chana placing a cheese cloth on a container and drain the whey completely out.
      Make the Fritters
      1. Now Boil the Chana Dal in a pressure cooker with 2 cups of water and salt till 4-5 whistles blow. Drain the water and mash it with a masher or hand.
      2. Now take a bowl add the chana/cottage cheese, chana dal and all the other ingredients except the onion, ginger, tomato, breadcrumbs, oil and the flour.
      3. Now mix altogether nicely so that all the ingredients should incorporate with each other.
      4. Heat 1 table spoon oil in the non-stick pan. Add the chopped onion. Fry till it turns brown. Then add the tomato and cook till it starts to loose oil. Add the chana mixture and cook till it start to leave a nice fried aroma and comes to a tight dough. Don't forget to stir continuously.
      5. Place it on a plate and cool it.
      6. Now take small portions and give them a shape of a ball or a roll after your heart to fry them.
      7. Take a small bowl. Add the flour and water and make liquid mixture not very thick and not runny too. DOn't add the water all at once. slowly keep on adding. Make sure there should be no lumps.
      8. Place the breadcrumbs on a plate.
      9. Now take one ball and dip in the flour mixture. Then roll them in the breadcrums. Make sure if you are using your right hand for dipping then use your left hand for rolling. Again dip it in the flour mixture and again roll them in the breadcrumbs. While rolling make the shape perfect. Do the same procedure with all the other balls.
      10. Keep them in the refrigerater for an hour before you start frying.
      11. Now heat enough oil in a Kadai. The oil should be smoking hot. Then slowly add two to three fritters at a time. Make sure the fritters should be dipped in the oil fully. Fry in meduim flame until it turns brown. Place a kitchen towel on a plate and place the fried fritters on it so that the towel absorbes the excess oil.
      12. Serve hot with rice, dal at your main meal or with Puffed rice as your snacks.
      Recipe Notes
      • One can add potatoes, coriander leaves to give other variations.
      • It can be stored in the freezer in an airtight container or a zip-lock bag for 2 to 3 weeks. Just before frying take them out for some time to thaw.
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      Chanar Chop (Chenna/Cottage Cheese Fritters)

      Please follow and like us:
      0
      Chanar Chop (Chenna/Cottage Cheese Fritters)
      Print Recipe
        Servings Prep Time
        9-10 fritters 20 minutes
        Cook Time Passive Time
        20 minutes 1 hour
        Servings Prep Time
        9-10 fritters 20 minutes
        Cook Time Passive Time
        20 minutes 1 hour
        Chanar Chop (Chenna/Cottage Cheese Fritters)
        Print Recipe
          Servings Prep Time
          9-10 fritters 20 minutes
          Cook Time Passive Time
          20 minutes 1 hour
          Servings Prep Time
          9-10 fritters 20 minutes
          Cook Time Passive Time
          20 minutes 1 hour
          Ingredients
          To Make the Chana/Cottage Cheese
          For the fritters
          Servings: fritters
          Instructions
          Make the Chana/Cottage Cheese
          1. Squeeze the lemon juice reserve.
          2. Boil the milk. When it will start to bubble, add the lemon juice and stir continuously. When the milk starts to curdle switch off the gas. Strain the Chana placing a cheese cloth on a container and drain the whey completely out.
          Make the Fritters
          1. Now Boil the Chana Dal in a pressure cooker with 2 cups of water and salt till 4-5 whistles blow. Drain the water and mash it with a masher or hand.
          2. Now take a bowl add the chana/cottage cheese, chana dal and all the other ingredients except the onion, ginger, tomato, breadcrumbs, oil and the flour.
          3. Now mix altogether nicely so that all the ingredients should incorporate with each other.
          4. Heat 1 table spoon oil in the non-stick pan. Add the chopped onion. Fry till it turns brown. Then add the tomato and cook till it starts to loose oil. Add the chana mixture and cook till it start to leave a nice fried aroma and comes to a tight dough. Don't forget to stir continuously.
          5. Place it on a plate and cool it.
          6. Now take small portions and give them a shape of a ball or a roll after your heart to fry them.
          7. Take a small bowl. Add the flour and water and make liquid mixture not very thick and not runny too. DOn't add the water all at once. slowly keep on adding. Make sure there should be no lumps.
          8. Place the breadcrumbs on a plate.
          9. Now take one ball and dip in the flour mixture. Then roll them in the breadcrums. Make sure if you are using your right hand for dipping then use your left hand for rolling. Again dip it in the flour mixture and again roll them in the breadcrumbs. While rolling make the shape perfect. Do the same procedure with all the other balls.
          10. Keep them in the refrigerater for an hour before you start frying.
          11. Now heat enough oil in a Kadai. The oil should be smoking hot. Then slowly add two to three fritters at a time. Make sure the fritters should be dipped in the oil fully. Fry in meduim flame until it turns brown. Place a kitchen towel on a plate and place the fried fritters on it so that the towel absorbes the excess oil.
          12. Serve hot with rice, dal at your main meal or with Puffed rice as your snacks.
          Recipe Notes
          • One can add potatoes, coriander leaves to give other variations.
          • It can be stored in the freezer in an airtight container or a zip-lock bag for 2 to 3 weeks. Just before frying take them out for some time to thaw.
          Share this Recipe
          Powered byWP Ultimate Recipe

          Leave a Reply

          Your email address will not be published. Required fields are marked *