TANDOORI WATER CHESTNUT BITES

Water chestnut is a fruit that grows in water. In North and Northeastern India, it is known as “Pani Phal.” It can be eaten raw, boiled, or used in recipes. Although it contains 74% water, it is also rich in potassium, manganese, copper, vitamin B6, riboflavin, and antioxidants.

Today, I marinated and grilled water chestnuts and served them on Monaco biscuits.

Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 2 persons

Ingredients:
8 water chestnuts
1 onion
1/4 cup paneer cubes
For marination:
1/2 cup thick curd (yogurt)
1 tbsp gram flour (besan)
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
1/4 tsp nutmeg powder
1 tbsp lemon juice
Salt to taste
Other ingredients:
3 tbsp oil
1 tbsp finely chopped coriander leaves
12-15 Monaco biscuits

Method:

1. Peel the water chestnuts and cut them in half. Cut the onion into quarters and separate the petals. Cube the paneer.

2. In a bowl, mix curd with all the marination spices, salt, and lemon juice.

3. Add the water chestnuts, paneer, and onions to the marinade. Mix well. Cover and refrigerate for 1 hour.

4. After an hour, take out the marinated mixture. Heat a grill pan, add a little oil, and arrange the water chestnuts, paneer, and onion. Grill them evenly on all sides.

5. Spoon the leftover marination onto the pan like mini pancakes and cook on both sides.

6. Once cooled, cut the pancakes into small pieces.

7. Mix the grilled water chestnuts, marinated pancake pieces, and chopped coriander.

8. Serve the mixture on top of Monaco biscuits or any chips of your choice.