PANEER PAKODA
Paneer is an all time favourite for my daughter.She loves paneer recipes the most and often end up ordering recipes out of paneer whenever we chance upon to eat out.As it is raining here in Bangalore I am into the mood of making some snacks and today it is Paneer Pakoda.In North they call as pakodas of what we South Indians term as Bhajji.I make Bhajjis with onion,potato,capsicum,brinjal and chillies too.This is a slight North Indian version of our normal bhajji with a little addition of chaat masala on top or with the batter for that extra taste.
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Normally whenever I make this I make green chutney as an accompaniment.You can spread red and green chutneys and sandwich them and coat in the batter and deep fry to give the name sandwich paneer pakoda.Sounds delicious,right?Now since I was in a hurry I made it plain and it turned out super crisp on the outside and soft on the inside.So if you are planning to make this you can whip up this in a matter of 15 minutes and the chaat masala gives tangy flavour.I have also added caraway seeds which aids in digestion.So for all paneer lovers,this is a real treat.I have made the pakodas mildly spiced,but you can adjust the level as per your taste.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
piece
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- 100 gms paneer
- 1/2 cup gram flour
- 1/4 Rice Flour Flour -
- 1/2 tsp red chilli Powder
- 1/4 tsp Caraway Seeds
- to taste salt
- 1/2 tsp chaat masala
- water -as needed
- a pinch asafoetida
Ingredients
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|
- In a bowl mix gram flour,rice flour,salt,red chilly powder,caraway seeds and asafoetida.
- Mix water and make a smooth batter.
- Cut paneer in to cubes.
- Dip and coat well in the batter.
- Heat oil in a pan and deep fry in hot oil.
- Take out once golden brown.
- Take in a tissue paper to absorb extra oil.Sprinkle chaat masala on top.
- Enjoy hot Paneer Pakoda with masala chai.
Notes
Sprinkling chaat masala gives tangy taste.
You can add ginger-garlic paste to the batter for more taste.
Add a pinch of baking sods for more crunchiness.
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