Polenta Paneer Corn Dogs
 
 
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Ingredients
  • Ingredients for Marinade
  • 1 cup yogurt
  • 2 tbsps ginger garlic paste
  • 1½ tsp kashmiri red chili powder
  • ½ tsp turmeric powder/haldi
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp garam masala powder
  • 1 tsp dry mango powder
  • 1 tsp chaat masala
  • juice of half lemon
  • 1 tsp oil
  • rock salt or black salt
  • 500 grams paneer, cut in flat slices
  • Ingredients for the Polenta Dough
  • 25 ml milk, lukewarm
  • 3 grams dry active yeast
  • 50 grams cooked polenta
  • 1 tbsp olive oil
  • 40 grams butter
  • 1 tsp sugar
  • 1 tsp salt
  • 150 grams all purpose flour
  • 3 grams baking powder
  • 1 tsp red chilli powder
  • 3-4 green chillies, chopped
  • 2 tbsps cumin seeds
  • 1 egg, beaten
Instructions
  1. To prepare the marinade, in a large bowl, take the curd and whisk it till it becomes smooth. Add the ginger garlic paste and all the dry spices including the salt.
  2. Mix well.
  3. Add oil at this stage and mix well again. Add the paneer to the marinade. Marinate for at least 1 hour.
  4. Preheat oven to 180°C. Line a baking tray with parchment paper.
  5. To make the polenta dough. Cook the polenta according to instructions on your polenta pack. Add the butter and olive oil with red chilli powder and the chopped green chillies. Set aside and let cool completely.
  6. In a bowl mix the yeast with the lukewarm milk, till it bubbles a bit. Should take around five minutes.
  7. In a separate bowl mix the flour, the baking powder, sugar, salt. To this mix add the polenta mix and the yeast. Knead well with your hands till it comes together and form a ball. Wrap in clingfilm and let it rest in the refrigerator for an hour.
  8. After an hour, take the dough out and divide roughly in four parts. Roll out each part one at a time. Now cut out strips from your rolled out dough. Around an inch thick. Place a piece of marinated paneer at one end and wrap all around. Its almost like mummifying your paneer!
  9. Stick a wooden skewer at each end and place on your baking tray. Repeat till you run out of paneer.
  10. Brush each polenta wrapped paneer piece with egg wash and liberally sprinkle with cumin seeds on all sides. (I also sprinkled additional red chilli powder but you don't have to.)
  11. Bake for 30 minutes or till the polenta wrapped paneer is nice and brown. Flip them after 15 minutes.
  12. Serve with spicy cilantro chutney.
Recipe by Box of Spice at https://boxofspice.com/2016/04/polenta-paneer-corn-dogs/