Paneer (cottage cheese) 400 grams
Gram flour (besan) 2 tablespoons
Black grapes chopped 1 cup
Oil 1 tablespoon
Salt to taste
Black salt (kala namak) to taste
White pepper powder 1/2 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Saffron (kesar) a few strands
Milk 2 tablespoons
Fresh cream 1 cup
Lemon juice 1 tablespoon
Chaat masala 2 tablespoons
Yellow & red capsicum 1 inch pieces seeded 2 large
- Chilli powder 1 teasp
Cut paneer into 1 inch squares.
Heat oil in a pan, add black grapes and sauté. Add salt, black salt,chilli powder and cook till soft.
For marinade take besan in a bowl. Add salt, pepper powder, amchur and mix. Add saffron dissolved in milk, fresh cream and mix well. Add lemon juice and mix well.
Place the paneer slices on a flat surface. Sprinkle salt and chaat masala on all of them. Spread some grape chutney evenly on them.
Take a skewer, thread on a capsicum piece, a tomato piece, one piece of paneer sandwich, followed by capsicum pieces. The capsicum pieces will keep the paneer pieces firmly in place. Similarly prepare the other skewers.
Heat oil in a pan. Arrange the skewers on a plate. Pour the marinade over them to cover the paneer pieces properly on all sides. Place these skewers in the heated pan and cook till golden on all sides.
Alternatively you can cook them in an oven.
Preheat the oven to 200°C, place the skewers on a greased tray or on a rack and grill till golden from all sides.
Serve hot with the remaining grape chutney.