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Pan-Fried Chenna Cheese Patties with Poppy Seeds – vegetarian recipe
Stav Kogan

Pan-Fried Chenna Cheese Patties with Poppy Seeds

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Servings: 4 servings
Calories: 254
Ingredients Method Nutrition

Ingredients
  

  • 3 tbsp (0.5 oz / 15g) white poppy seeds
  • 14 oz (400g) fresh chenna cheese (made from 10 cups / 80 fl oz / 2366 ml / 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)
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add 2 tbsp (1 oz / 30g) of ghee or oil to a 12-inch (30 cm) nonstick griddle, frying pan, or cast-iron skillet.
  6. Place over moderate heat.
  7. 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.
  8. Fry in batches, adding more ghee or oil as necessary.
  9. Serve hot with a wedge of lemon.
  10. 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.
  11. 1 to 2 tbsp (0. 5 to 1 oz / 15g to 30g) ghee or butter
  12. 66 cup (5. 3 fl oz / 160ml) water or chenna whey
  13. 1 tsp (0. 1 oz / 4g) raw sugar
  14. 125 tsp (0. 1 oz / 0. 5g) turmeric
  15. 125 tsp (0. 1 oz / 0. 5g) yellow asafetida powder
  16. 25 tsp (0. 1 oz / 0. 5g) freshly ground black pepper
  17. 2 tbsp (0. 1 oz / 3g) chopped fresh coriander or parsley Variation Instructions:
  18. 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.
  19. Bring the liquid to a gentle boil over moderate heat until it reduces to about 0. 33 cup (2. 6 fl oz / 80ml).
  20. 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.
  21. 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.
  22. 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.
  23. Let a sturdy, golden crust form completely on the bottom before you even attempt to flip them.

Nutrition

Calories: 254kcalCarbohydrates: 3gProtein: 12gFat: 22g

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