Preparation and soaking time is two hours. Additionally, cooking time ranges from 20 to 25 minutes for Chenna Cheese Patties. Yield serves four to six.
Ingredients for Chenna Cheese Patties
- 3 tbsp (0.5 oz / 15g) white poppy seeds
- 14 oz (400g) fresh chenna cheese (made from 10 cups / 80 fl oz / 2.4 liters of whole milk, pressed under a weight for 20–25 minutes)
- 1 tsp (0.1 oz / 3g) seeded minced jalapeño chilies (adjust to taste)
- 1 tsp (0.1 oz / 3g) scraped, finely shredded fresh ginger root
- 0.25 tsp (0.1 oz / 1.5g) salt
- 0.25 cup (2 oz / 55g) ghee, or a mixture of vegetable oil and butter (for frying)
How to Make Perfect Chenna Cheese Patties
- Place the 3 tbsp (0.5 oz / 15g) of white poppy seeds in a small frying pan over moderate heat. Toast them, stirring frequently, until they darken one or two shades (be careful, as some will pop if the heat is too high). Soak the toasted seeds in water for 1.5 to 2 hours, then drain them thoroughly in a fine strainer.
- Unwrap your warm, fresh cheese and press it firmly between several thicknesses of paper towels to extract any excess moisture. Bray and knead the cheese on a clean work surface by spreading it out with the heel of your hand, a small bit at a time, until the texture is creamy and smooth. Knead in the drained poppy seeds, 1 tsp (0.1 oz / 3g) jalapeño, 1 tsp (0.1 oz / 3g) ginger, and 0.25 tsp (0.1 oz / 1.5g) salt. This kneading takes about 2.5 to 5 minutes depending on the cheese's texture. Gather the cheese into a cohesive mass with a spatula. Wash and dry your hands, then rub them with a light film of oil. Divide the cheese mixture into 12 equal portions, rolling them into smooth, round balls, and then flatten them into patties about 2.5 inches (6.5 cm) in diameter.
- Add 2 tbsp (1 oz / 30g) of ghee or oil to a 12-inch (30 cm) nonstick griddle, frying pan, or cast-iron skillet. Place over moderate heat. When the pan is warm, gently add the Chenna Cheese Patties, reduce the heat to moderately low, and slowly brown them until the crust is golden and crispy (about 8 minutes per side). Handle them very gently when turning over to brown the other side. Fry in batches, adding more ghee or oil as necessary. Serve hot with a wedge of lemon.
Pishima's Glazed Variation for Chenna Cheese Patties
Additionally, for Chenna Cheese Patties, you can achieve a richer, slightly sweet and spicy gravy coating by trying Pishima's signature glazed method using these additional ingredients.
- 1 to 2 tbsp (0.5 to 1 oz / 15g to 30g) ghee or butter
- 0.66 cup (5.3 fl oz / 160ml) water or chenna whey
- 1 tsp (0.1 oz / 4g) raw sugar
- 0.125 tsp (0.1 oz / 0.5g) turmeric
- 0.125 tsp (0.1 oz / 0.5g) yellow asafetida powder
- 0.25 tsp (0.1 oz / 0.5g) freshly ground black pepper
- 2 tbsp (0.1 oz / 3g) chopped fresh coriander or parsley
Variation Instructions:
- After frying the Chenna Cheese Patties in step 3 above, leave them in the pan and add the additional 1 to 2 tbsp (0.5 to 1 oz / 15g to 30g) of ghee or butter, 0.66 cup (5.3 fl oz / 160ml) of water or whey, 1 tsp (0.1 oz / 4g) raw sugar, 0.125 tsp (0.1 oz / 0.5g) turmeric, 0.125 tsp (0.1 oz / 0.5g) asafetida, 0.25 tsp (0.1 oz / 0.5g) black pepper, and 2 tbsp (0.1 oz / 3g) coriander.
- Bring the liquid to a gentle boil over moderate heat until it reduces to about 0.33 cup (2.6 fl oz / 80ml). Reduce the heat to low and let the patties simmer for 2 to 3 minutes, or until the liquid has reduced down to a beautiful, clinging trace of glaze.
Approximate Nutritional Information for Chenna Cheese Patties
Please note that these nutritional values are approximate and calculated based on 6 servings (excluding the optional Pishima's glaze variation). Frying with ghee will vary the final fat content slightly based on absorption.
- Calories: 254 kcal per serving
- Carbohydrates: 3g per serving
- Protein: 12g per serving
- Fat: 22g per serving
Pro Chef Tips for Perfect Chenna Cheese Patties
As a chef, I want to make sure your Bengali thali turns out absolutely flawless. Furthermore, these Chenna Cheese Patties tips help ensure your cutlets are perfectly crisp on the outside and melt-in-your-mouth soft.
- Master the Moisture Level: The secret to flawless Chenna Cheese Patties is the moisture content of your cheese. If the chenna is too wet, the patties will disintegrate in the pan. If it is too dry, they will crack and crumble. Make sure to press it firmly between paper towels until it feels slightly damp but not waterlogged.
- Knead to Creaminess: Don't rush the kneading process! Use the heel of your palm to drag and mash the chenna across your prep surface. This breaks down the milk curds, creating a bindable, creamy dough without needing any flour or starch.
- Toast the Poppy Seeds Carefully: White poppy seeds burn very quickly. Keep your pan on moderate heat and keep the seeds moving constantly. The goal is a light, nutty aroma and a color shift of just one or two shades.
- Patience While Frying: Because these patties don't contain structural binders like egg or flour, they are incredibly delicate. Use a nonstick or well-seasoned cast-iron skillet on moderately low heat. Let a sturdy, golden crust form completely on the bottom before you even attempt to flip them.
Frequently Asked Questions About Chenna Cheese Patties
1. Can I prepare these Chenna Cheese Patties ahead of time?
Additionally, yes, absolutely.
You can knead the dough and shape the Chenna Cheese Patties.
Store them in an airtight container in the refrigerator for up to 24 hours before frying.
I recommend placing parchment paper between layers so they do not stick.
Fry them fresh right before serving for the best crispy texture.
2. What is the difference between paneer and the cheese used for Chenna Cheese Patties? While both are fresh, unaged Indian cheeses made by curdling heated milk with an acid, chenna is the softer, unpressed (or lightly pressed) cousin of paneer. Paneer is pressed heavily into a firm block that can be cubed, whereas chenna retains more moisture, making it pliable enough to knead into sweets like rasgulla or savory cutlets like these Chenna Cheese Patties.
3. Are these Chenna Cheese Patties gluten-free? Yes! This authentic recipe is 100% naturally gluten-free. Because it is designed for Ekadasee—a day when Vaishnavas fast from all grains and beans—there is no wheat, flour, chickpea flour (besan), or breadcrumbs used to bind the patties.
4. What should I serve with Chenna Cheese Patties for a complete meal? If you are observing Ekadasee, pair these patties with a sweet potato salad dressed in a maple-lemon vinaigrette, glazed carrots, and spicy okra. For a standard meal, they make an incredible appetizer or side dish alongside basmati rice, a hearty dal, and fresh naan or roti.
