22 September, 2017
2 cups sama ka chawal, 1 large red tomato, 2 green chilies, 2tsp chopped green coriander, 1 cup paneer, ½ cup khoya, 2tbsp singhada ka atta, 4tbsp peanut oil or desi ghee, sendha namak to taste
Heat one tbsp. ghee or oil. Add the sama ka chawal and sauté a little till lightly colored and well coated with oil. Add the sendha namak to taste and 2 cup water. Bring to a boil and reduce heat. Cook till almost done. Remove from heat and cover and set aside covered for 10-12 minutes or till all the moisture is absorbed. Fluff up using a fork. Deseed the tomato and chop into dices. Finely chop the green chilies and the coriander.
Mash the khoya, 1tbsp singhada ka atta and paneer well till smooth as a dough. Make small marble sized balls. Roll the balls in singhada ka atta and roll again between palms.(you can also roll the balls in some samai rice). Heat the remaining ghee or oil and deep fry the balls till golden in colour.
Add the ball, the chopped tomatoes, the chopped chilies and coriander leaves to the fluffed rice and mix lightly.
Serve hot with cucumber raita.