Paneer Pakoras

I did it. God help me, but I did it. This recipe is a winner. No pics because John ate them all before I could take a picture.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves 4.

To be mixed into a filling:

1/2 tsp carom seeds (ajwain) , dry roasted and lightly crushed
1/4 cup grated onions, squeezed
2 tsp grated ginger (adrak)
2 tsp crushed garlic (lehsun)
1/2 tsp chilli powder
1/2 tsp garam masala
1 tbsp coriander (dhania) powder
1 tbsp dried mango powder (amchur)
salt to taste

For the batter:

1 cup besan (Bengal gram flour)
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
2 pinches of asafoetida (hing)
1 tbsp hot oil
2 tbsp chopped coriander (dhania)
a pinch of baking soda
salt to taste

Other ingredients:

2 cups paneer (cottagte cheese) , cut into ½" cubes
2 tbsp chaat masala
oil for deep-frying
chutney of your choice for serving

Method:
For the batter

Mix all the ingredients together with a little water to make a thick batter. Keep aside.
How to proceed

Slit the paneer cubes, with the help of a knife, a little more than halfway, but not till the end. (I had very tender paneer (Brar brand) and was able to drive a straw through the chunks and make a hole which a I filled instead. Happy with that outcome. )
Sprinkle some chaat masala in between the slit portion of the paneer cubes.
Stuff a little filling into each paneer cube with the help of knife and press well.
Heat the oil in a kadhai, dip each paneer cube in the batter and deep-fry on a slow flame till golden brown. Drain on absorbent paper.
Sprinkle with chaat masala and serve hot with a chutney of your choice.

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