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Chilli Paneer with Chinese Bhel

Chilli Paneer with Chinese Bhel

Chilli Paneer with Chinese Bhel (चिली पनीर और चाइनीज़ भेल) is an interesting and delicious fusion of chilli paneer and Chinese bhel. Chinese Bhel and chilli paneer both are Indo-chinese recipes. They are the most ordered dish in restaurants or at a roadside stall. Chinese food lovers can’t deny to eat them. 

chilli-paneer-with-chinese-bhel

To make chilli paneer, paneer is deep fried and then tossed in a sauce prepared with soya sauce, red chilli sauce, tomato sauce, vinegar and vegetables like onion, capsicum. Chilli paneer is prepared in two forms dry and gravy. Here dry chilli paneer version is used. The recipe of chilli paneer is simple and easy. The important thing to keep in mind is that the whole cooking process should be on high flame.

chilli-paneer

Chinese bhel is a fusion dish in itself. Like bhel puri, it has sweet, tangy and spicy flavor. Chinese bhel is made with fried noodles tossed with schezwan sauce, soya sauce, tomato sauce and vegetables like cabbage, carrot, capsicum and spring onion. Chilli paneer and Chinese bhel both are garnished with crunchy spring onion.

chinese-bhel

This unique recipe can be served as an appetizer or snack. If you are craving your favorite Indo-chinese food, prepare this amazing combination. It can be prepared without putting in much efforts. Prepare and enjoy this recipe with your love ones. 


Course:  Snacks
Cuisine:  Indo-Chinese
Prep Time:  15 minutes
Cook Time:  25 minutes
Servings: 4

Ingredients:

For Chilli Paneer-

¼ cup corn flour
¼ cup maida
½ tsp. ginger garlic paste
¼ tsp. black pepper powder
Salt to taste
¼ cup water
Oil for frying
200 gm. Paneer
3 tbsp. oil
3-4 garlic cloves, chopped
½ tsp. ginger paste
1 tbsp. spring onion white, chopped
1 onion, chopped
1 onion, cubed
2 green chilli, chopped
1 capsicum, cubed
1 tsp. red chilli sauce
2 tsp. tomato ketchup
Salt to taste
1 tbsp. spring onion green, chopped
1 tbsp. soya sauce
1 tbsp. vinegar

For Chinese Bhel-

2 cup noodles, boiled
Oil for frying
1 tbsp. schezwan sauce
1 tbsp. tomato ketchup
1 tsp. soya sauce
1 cup cabbage, shredded
½ carrot, shredded
½ capsicum, sliced thinly
½ onion, chopped finely
1 green chilli, chopped
1 tbsp. spring onion, chopped
Salt to taste
Some spring onion for garnishing

Instructions:

Making Chilli Paneer-

Take corn flour, maida, ginger garlic paste, salt and black pepper powder in a mixing bowl.


Add ¼ cup water and make a smooth and lump free batter. The batter should be neither too thick nor thin. To see the batter consistency watch my video.


Chop paneer into cubes and add to batter. Mix gently to coat paneer with batter.


Now heat oil in a pan. When the oil is hot enough, add the paneer pieces in it and fry them till they turn golden in colour. Stir continuously. When they done, remove from oil and keep aside.


Don’t throw the leftover batter, we will use it later as a slurry.
Heat 3 tbsp. oil in a pan. When it became hot, add chopped garlic cloves, ½ tsp. ginger paste and chopped white spring onion. Sauté till raw aroma goes away.


Add chopped onion, sauté till they become translucent.


Add cubed onion, capsicum and green chilli, saute till they become soft.


Add red chilli sauce, tomato sauce, soya sauce and mix.


Sprinkle salt and some chopped spring onion. Mix well.
Add ¼ cup water in leftover batter and make a smooth paste. 


Pour this slurry into pan and mix.
If it is thick, add ¼ cup more water and mix well.  Sauce will begin to thicken.
Add fried paneer cubes and mix to coat with sauce very well. Add vinegar and mix.


Chilli paneer is ready. Remove from pan and sprinkle some chopped spring onion.

Making Chinese Bhel-

Boil water in a sauce pan. Add ½ tsp. salt and 1 tsp. oil. Add noodles and boil on medium heat. When they become soft, strain them. Then rinse with cool water. Take boiled noodles in a plate and spread to cool down.


Heat oil in a pan fry noodles in two batches till they become golden brown on low flame. When they done, remove them and keep aside.


In a mixing bowl, take schezwan sauce, tomato sauce and soya sauce.


Add cabbage, carrot, capsicum, onion, spring onion and green chilli. Mix well.Add salt to taste and mix.


Break noodles into pieces and add. Mix properly. Sprinkle some chopped spring onion.


Chinese bhel is ready.
Take some chilli paneer in a serving plate, top with some Chinese bhel, garnish with chopped spring onion and serve. 

Tips:

  • Prepare Chinese bhel after chilli paneer otherwise it become soggy.
  • Don’t throw the leftover batter, we will use it later as a slurry.
Try other Indo-chinese recipes:
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