Paneer Pakora
Equipment
- Deep Fryer
Ingredients
- 250 grams Paneer Softened and cut into cubs
- 2 tsp Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Chaat Masala
- 1 tsp Kasuri Methi
- 1/2 tsp Salt
Stuffed Pakora
- 1/4 cup Coriander or Schezwan Chutney
Batter
- 1 1/4 cup Besan Flour
- 3 tbsp Rice Flour
- 1 1/2 tsp Chili Powder
- 1/8 tsp Hing
- 1 1/2 tsp Salt
- 1/2 tbsp Ginger Garlic Paste
- 1/4 ts Eno or Baking Soda
- 1/2 cup Water up to 3/4 cup
- Oil for frying
Instructions
- If your paneer is hard, soften it in warm water for around 10-15 minutes.
- For dry rub pakoras: mix all the masala ingredients in a bowl. Add the cubed paneer to this and toss. Leave for 10-15 minutes.
- To make stuffed paneer pakoras, slice the cub in half but not the whole way through, leave attached at the end. Spread some chutney inside the "sandwich" and remove any excess from the sides.
- Make the batter by adding the besan, rice flour, chilli powder, hing, salt, ginger garlic paste, baking soda and mix well. Once these ingredients have combined, add water little by little to make a thick but runny batter. It should stick to the paneer and not drip off.
- Dip the paneer into the batter and immediately fry
- The batter will puff up a bit, fry until they are a light brown, turning them halfway to ensure they cook on both sides!
- Sprinkle with a little chaat masala and serve with chutney or Maggi Hot and Sweet!
Notes
Recipe inspired by My Food Story