Serve 1 people

Preparation Time 15 to 20 minutes

Video Recipe – Sanjeev Kapoor

Ingredients

Method

• Cut cottage cheese into human middles finger size.

• Rub ginger paste, garlic paste and lemon juice to fingers and kept cottage cheese for 15 minutes in refrigerator.

• Make a thick batter; in a large bowl add refined flour, roasted channa powder, carom seeds, Kashmiri chilly, garam masala salt and water.

• Mix them properly with help of hand.

• Dip fingers in to batter and coat them with bread crumbs.

For pickled watermelon chutney

• Cut watermelon skin in to 1 cm size and rub with salt and sugar. Keep for 2 to 3 hours.

• Make a liquid solution with vinegar, salt, sugar, cinnamon and bay leaf.

• Boil the solution and lower the heat add watermelon skin.

• Cook till the skin is soft, check the balance of sweetness and sourness adjust if required.

• Cool it down and keep in refrigerators.

• Deep fry the cottage cheese in hot oil and serve with pickled watermelon chutney.

• Enjoy my fusion of Indian European Mexican treat…………………..