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paneer pakora

Jan-30-2018
Ashvini Singh
5 minutes
Prep Time
10 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT paneer pakora RECIPE

Pakodas can be made from nearly any vegetable be it spinach, onions, cauliflower, potatoes and even chilies by dipping them in a seasoned batter of besan and then deep-fried. Pakodas taste best when eaten piping hot. Paneer makes great pakodas that melt in your mouth. Chutney is the perfect accompaniment to this wonderful snack that is sure to leave you, your family and guests licking their fingertips.

Recipe Tags

  • Easy
  • Snacks
  • Healthy

Ingredients Serving: 3

  1. 125 to 150 grams paneer (cottage cheese)
  2. 1 cup besan (gram flour)
  3. 1 pinch turmeric powder (haldi)
  4. 1 to 2 pinch red chili powder (lal mirch powder)
  5. 1 pinch asafoetida (hing)
  6. 1 to 2 pinch garam masala powder
  7. ½ teaspoon ajwain (carom seeds)
  8. ⅔ to ¾ cup water or as required
  9. salt as required
  10. Cooking oil for deep frying
  11. some chaat masala for sprinkling

Instructions

  1. IN A LARGE BOW. TAKE 1CUP GRAM FLOUR
  2. NOW ADD 1 PINCH TURMERIC POWDER (HALDI), 1 TO 2 PINCHES OF RED CHILI POWDER, 1 TO 2 PINCHES OF GARAM MASALA POWDER, 1 PINCH ASAFOETIDA (HING), ½ TEASPOON CAROM SEEDS (AJWAIN) AND SALT AS REQUIRED.
  3. MIX ALL INGREDIENTS
  4. POUR ⅔ TO ¾ CUP WATER AND MIX WELL.
  5. USE A WIRED WHISK TO MIX THE BATTER. MAKE A THICK FLOWING SMOOTH BATTER WITHOUT ANY LUMPS. YOU HAVE TO ADD WATER AS REQUIRED TO MAKE THIS THICK FLOWING SMOOTH BATTER.
  6. SLICE 125 TO 150 GRAMS OF PANEER (COTTAGE CHEESE) INTO CUBES OR SQUARE.
  7. DIP THE PANEER CUBES INTO THE BATTER.COAT THEM WELL.ADD THE BATTER COATED PANEER CUBES IN THE OIL
  8. WHEN ONE SIDE IS LIGHT GOLDEN, GENTLY FLIP THE PAKORAS AND CONTINUE TO FRY THE SECOND SIDE.
  9. DRAIN PANEER PAKORAS ON PLATE
  10. SPRINKLED WITH CHAAT 
  11. PANEER PAKORA  IS READY
  12. SERVICE PANEER PAKORA WITH TOMATA SAUCE

Reviews (1)  

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Shelly Sharma
Jan-31-2018
Shelly Sharma   Jan-31-2018

Perfect tea time snack.

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