Cheese pops,angara parantha with Lassi shors

By Priyanka Gupta

Sep, 20th


4 persons
Cook Time
25 minutes
19 - 21


  • 2 in no., Grated boiled potatoes
  • ½cup, Paneer
  • 1cup, Whole wheat flour
  • 2tbsp, Suji
  • For parantha, Ghee
  • 2, Grated boiled potatoes
  • ½cup, Grated paneer
  • 2tsp, Corriander powder
  • 2tsp, Red chilli powder
  • 1tsp, Garam masala
  • 1tsp, Turmeric powder
  • 1cup, Breadcrumbs
  • For coating, Maida slurry
  • ¼cup, Cheese for center fill
  • Acc to taste, Salt
  • For frying cheese pop, Oil
  • 2000gm, Curd
  • ¼cup, Milk
  • Taste according, Powder Sugar
  • 12 strands, Saffron
  • For garnish, Pistachio


  • Make 2 dough for parantha: in first dough we mix whole wheat flour,suji and salt and water,make a normal consistency dough. And in second dough mix potato and paneer for filling. Make wheat flour dough then flatten it and fill the center filling then make
  • Cheese pop:mix all the ingredients together except cheese. Make a potato ball then flatten the ball,fill cheese in center and again make a ball.
  • Dip these cheese pop in maida slurry then coat with bread crumbs, deep fry these cheese pop balls.
  • Punjabi lassi: mix sugar, pistachio and kesar on yoghurt. Garnish with pistachios and kesar.
  • Ready to serve