Aga Thammar Murthuza’s Beetroot and Paneer Ashrafi

Food And Drinks
The Buzz Nepal
September 25 , 2025

A passionate culinary artist at Lemon Tree Premier, Executive Chef, Aga Thammar Murthuza blends creativity, technique, and storytelling in every dish. He approaches cooking as both an artist and a scientist — crafting visually stunning plates while perfectly balancing flavors and techniques.

Beetroot and Paneer Ashrafi

Golden, crispy, and packed with beetroot, paneer, and cheese — a colorful bite best enjoyed with mint chutney and tangy ketchup.

Ingredients (Serves 12–15)

200g boiled and grated beetroot
50g cheese (a mix of cheddar and mozzarella)
50g crumbled paneer
125g boiled and mashed potatoes
15g chopped coriander leaves
30g bread crumbs
2g cumin powder
1g garam masala powder
5g finely chopped ginger
1–2 green chilies, chopped (adjust to taste)
Cashew nuts for garnish
Salt to taste
Oil for deep frying
Chaat masala for sprinkling
Mint chutney and tangy tomato ketchup for serving

Instructions

Mix the Ingredients – In a large bowl, combine the grated beetroot, crumbled paneer, mashed potatoes, bread crumbs, cumin powder, garam masala, chopped ginger, green chilies, coriander leaves, and salt. Mix thoroughly.
Prepare the Cheese Balls – Grate the cheddar and mozzarella and form small cheese balls from the mixture.
Shape the Ashrafi – Take portions of the beetroot mixture and flatten them into coin shapes. Place a cheese ball in the center of each and fold or press the mixture around it. Arrange the shaped Ashrafi on a platter, studding each with a cashew nut.
Deep Fry – Heat oil in a deep frying pan and fry the Ashrafi until golden brown. Remove and drain on paper towels.

Serving Suggestion: Sprinkle chaat masala over the Ashrafi and serve immediately, accompanied by mint chutney and tangy tomato ketchup.