Paneer Kozhukattai - Recetas fáciles bajas en carbohidratos

Ingredients

• 200 gpaneer
• 20 g (about ¼ cup)grated coconut
• to tastesalt
• 2 tbsp (30 ml)isabgol (psyllium husk)
• 1 tsp (5 ml)ghee
• ¼ tspmustard seeds
• 2 sprigscurry leaves
• 2green chillies
• to garnishcoriander leaves

Instructions

1. 1

   Make the dough

   Mix the soft paneer, coconut, salt and isabgol in a bowl to form a soft dough. If using shop-bought paneer, crumble it in a mixer first, then make the dough.

2. 2

   Shape the dumplings

   Divide the dough into small portions and roll each portion into a ball.

3. 3

   Steam the dumplings

   Arrange the balls in a steamer and steam for 10 minutes.

4. 4

   Cool the dumplings

   Once they have cooled, remove them from the steamer.

5. 5

   Prepare the tempering

   Heat the ghee in a pan, then add the mustard seeds, curry leaves and chillies.

6. 6

   Add the dumplings

   Add the prepared kozhukattai and salt to taste.

7. 7

   Toss and finish

   Mix well, then take the pan off the heat.

8. 8

   Garnish and serve

   Finish with coriander leaves and serve.

What are paneer kozhukattai?

Kozhukattai are dumplings associated with South Indian cooking, often made from a dough and steamed. This version takes a different route, forming the dumplings from paneer, coconut and isabgol.

Paneer gives them a rich, mild base, while the final tempering brings mustard seeds, curry leaves and chillies into the dish. Steaming keeps the dumplings tender without needing to brown them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 665 calories, 36g protein, 9g carbs, 53g fat.

Paneer supplies most of the protein and fat, with ghee and coconut adding further fat. The coconut contributes some carbohydrate, while isabgol contributes fibre; the precise sodium depends on the salt used and the paneer. Serve with a generous vegetable side for a more balanced plate.

Choosing the paneer

Soft paneer: it is easiest to work into a cohesive dough and helps the dumplings stay tender.

Shop-bought paneer: crumble it in a mixer first, as the recipe directs, so there are no large pieces in the mixture.

Getting the dough right

Isabgol: mix it thoroughly with the paneer and coconut so it is distributed throughout the dough.

Texture: aim for a soft dough that can be shaped into balls. If it is uneven, continue mixing rather than leaving clumps of paneer.

Shaping and steaming

Even portions: keep the balls roughly similar in size so they steam at about the same rate.

Doneness: steam for the stated 10 minutes, then let the dumplings cool before removing them. They will be delicate while hot.

Making the tempering

Mustard seeds: add them to the heated ghee along with the curry leaves and chillies, as described in the method.

Chillies: leave them whole for a milder result, or cut them if you prefer their heat to spread through the tempering.

Serving ideas

Serve the kozhukattai warm, topped with coriander leaves. A fresh vegetable side or a crisp salad adds contrast to their soft texture.

Taste before serving and adjust the seasoning with salt if needed, since the recipe adds salt both to the dough and during the final toss.

Recipe notes & tips

• Crumble firm shop-bought paneer in a mixer before combining it with the other dough ingredients.
• Mix the isabgol evenly through the paneer and coconut.
• Shape the dumplings to a similar size for more even steaming.
• Allow the dumplings to cool before lifting them from the steamer.
• Keep an eye on the pan while preparing the tempering so the curry leaves and chillies do not scorch.
• Taste before serving, as salt is added at more than one stage.

Variations

• Adjust the heat: use fewer green chillies for a milder tempering.
• Boost the coconut: add a little extra grated coconut to the dough for a more pronounced coconut flavour.
• Add coriander: mix some chopped coriander leaves into the dough as well as using them to garnish.
• Change the finish: serve with a squeeze of lemon for a bright contrast.
• Make smaller dumplings: shape the dough into smaller balls for bite-sized portions.

Common mistakes to avoid

• Using paneer in large chunks: crumble shop-bought paneer in a mixer before making the dough.
• Uneven shaping: make the portions similar in size so they steam more consistently.
• Removing them while hot: let the dumplings cool before taking them out of the steamer.
• Skipping the seasoning check: taste the finished dish and add salt if needed.
• Overheating the tempering: add the leaves and chillies once the ghee is hot, and take care not to scorch them.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a steamer or in a covered pan with a small splash of water, until hot throughout.

Frequently asked questions