INGREDIENTS
½ cup cooked quinoa
¼ cup paneer, crumbled
1 small onion, finely chopped (optional)
1 green chili, finely chopped (optional)
Salt to taste
1 teaspoon oil (for greasing the paniyaram pan)
Fresh coriander leaves
STEPS
In a bowl, mix cooked quinoa, crumbled paneer, chopped onion, green chilli, salt, and coriander. Lightly grease the moulds of a paniyaram pan with oil. Spoon the mixture into each mould, filling it about ¾ full. Cover and cook on a medium-low flame for 5–6 minutes until the bottom is golden. Flip carefully and cook the other side for 2–3 minutes. Remove from the pan and serve warm with chutney or sauce of choice.