Chefs Delight Paneer Pasanda & Methi Thepla Recipe By Chef Sylvester Maloba Kudaka
- 500gm Paneer
- 1/2 cup cornflour
- 1/4 cup water
- 2tbspn vegetable oil
- 1tspn cumin seeds
- 2 bay/curry leaves
- 2tspn ginger garlic paste
- 1/4 cup tomato puree or curry sauce
- 1/4 cup Cashew nuts paste
- 2 tbsp onion paste
- 2tspn coriander powder (fresh)
- 1/2tspn turmeric powder
- 2-3tspn red chilli powder
- 1/2 tspn garam masala powder
- salt to taste
- 1/2 tsp fine chopped fresh methi (Fenugreek )
- 1/4 cup vegetable cream
- 2 tsp lemon juice or fresh lemon
- Fresh coriander leaves (for garnish)
- 2 cups of all-purpose flour
- 3-4 tbsp chickpeas flour (optional)
- 1-2 cup methi (fenugreek) leaves
- 1 tsp ginger garlic paste
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder or (fresh)
- 1/4 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 cup natural yoghurt (curd)
- 2-4 tbsp cooking oil for dough
- little water
METHOD OF PREPARATION
FOR MAKING THE DOUGH
STEP 1: Rinse methi, coriander leaves in running water, drain, fine chop then add to a mixing bowl.
STEP 2: Sprinkle water as needed, knead to a soft non-sticky dough
STEP 3: Keep it covered and rest the dough for 20-30 minutes. Make medium balls and keep them covered.
STEP 1: Lightly dust flour over the rolling area. Place a bowl over the flour and flatten it slightly, smear flour on both sides.
STEP 2: Roll to a medium thickness.
STEP 3: Heat a Pan/Tawa until hot enough. Put the rolled Thepla on the Tawa.
STEP 4: Cook on medium heat until half cooked on both sides until golden spots appear on both sides.
STEP 5: Drizzle oil on each side and press down the Thepla with a spatula for even cooking.
STEP 6: Stack them aside and cover them to keep them soft.
MEET CHEF SYLVESTER MALOBA KUDAKA
Chef Sylvester Maloba Kudaka is a fast-rising Chef with only 3 years of experience in the hospitality industry. Having a background in Public Health and Art & Design has spearheaded him in his service provision and creativity.
In an interview recently by Chefs Delight Awards, this is what he had to say: “I have practised my art of cooking at The Safeway Restaurant and Bar in Mikindani, Mombasa, Mara Eden Safari Camp in Maasai Mara and Voyager Beach Resort in Mombasa”.
“I Am really noted by my creativity, menu engineering and ability to do the impossible despite my short period in hospitality Industry”.
He has trained at the Kenya Utalii College for Food production, Voyager Beach Resort on freelance training, Impacts Chefs & Hospitality Academy on Food safety and World Chefs Academy as Commission Chef.
Sylvester is an upcoming Chef to look out for. He was awarded the 3rd best for Young Chef Award in the just concluded East African Regional Conference & Food Expo 2021 at the Sarit Expo Centre in Nairobi, Kenya
Chef Sylvester Maloba
A Chefs Delight Awards Nominated Chef
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