A crunchy potato nest filled with spiced paneer eggs - this quirky Vegetarian snack dish is sure to be a conversation starter at any party. The contrast of textures between the crisp vermicelli coating, creamy mashed potato, and soft paneer makes every mouthful engaging. The chutney and sauces tie all the elements together. Despite the multiple components, it's quite simple to put together.
Sunrise tip: When making the paneer eggs, you can place small cheese cubes inside the paneer and then fry it in oil. This will lead to the “eggs” to become cheesy and add another dimension to the taste, texture, and mouthfeel.
Time: 5 minutes
Add all the chutney ingredients to a blender jar.
Blend until smooth, adding a little water if needed to adjust consistency.
Pour into a bowl and refrigerate until ready to use.
Time: 10 minutes
In a large bowl, add the mashed potatoes along with salt, Sunrise Lal Mirch Powder, Sunrise Haldi Powder, Sunrise Jeera Powder, Sunrise Dhania Powder, Sunrise Chaat Masala, and Sunrise Kali Mirch Powder. Mix well.
Add chopped coriander, green chillies, ginger, onion, and 100g mashed paneer. Mix again.
Lastly, add 2 tbsp maida and knead until everything is well combined.
Time: 15 minutes
Divide the potato mixture into 3-4 equal portions, depending on how small or large you want the nests to be.
Take each portion and shape into a ball, then flatten it with your palm.
Using your fingers, create a depression in the centre to form a nest shape. Set aside.
Time: 5 minutes
In a bowl, mix together maida, cornflour, salt and Sunrise Lal Mirch Powder.
Gradually add water, whisking continuously to avoid lumps.
Aim for a consistency that's thicker than milk but thinner than buttermilk.
Time: 10 minutes
Dip each potato nest in the slurry, making sure it's well coated on all sides.
Then roll it in the crushed vermicelli, pressing gently to ensure it sticks.
Place on a plate and repeat with the remaining nests, then set aside till needed.
Time: 5 minutes
In a bowl, mix the remaining mashed paneer with salt and Sunrise Lal Mirch Powder.
Take small portions and roll into oval shapes resembling eggs. Set aside.
Time: 5 minutes
Heat oil for deep frying in a kadai or wok.
Once hot, carefully slide in the paneer eggs. Fry for 30 seconds or until light golden.
Remove with a slotted spoon and drain on kitchen paper.
Time: 20 minutes
In the same oil, fry the refrigerated potato nests on medium heat.
Fry in batches, without overcrowding the kadai.
Fry for 3-4 minutes on each side until the vermicelli turns golden and crisp.
Drain on kitchen paper to remove excess oil.
Time: 5 minutes
Place the fried nests on a serving plate.
Add a small spoonful each of chutney, ketchup and mayonnaise into the cavity of each nest.
Arrange 2-3 paneer eggs on top of the sauces in each nest.
Garnish with fresh coriander leaves and serve immediately.
Accompaniment: Iced tea or nimbu pani (Indian lemonade)