Friday, March 10, 2017

Paneer pakora recipe | Paneer recipes

No onion no garlic recipe
Paneer pakora | paneer pakoda is a tea time snack made with paneer. Paneer is dipped in gram flour batter and deep fried in oil. I wanted to try out paneer pakora for a very long time, but finally made it yesterday. Also this the first time i tasted the pakora too. Actually i wanted to make a kachori chaat today but was running out of few ingredients for that and made this pakora. I will post the kachori chaat recipe soon. Check out my collection of holi sweet recipes. 
paneer-pakora


Paneer pakora recipe

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 3-4

     Paneer cubes (big)   14 pieces
    Green chutney   as needed
    Besan | kadalaimaavu| Gram flour  1 cup
    Rice flour   2 tblsp
    Ajwain | omam  1/2 tsp
    Red chili powder   1 tsp
    Oil   for deep frying
    Baking soda  a pinch
    Salt   as needed
                                              Video of how to make paneer pakora
               
     


Method:
  • Sieve the gram flour, this is to avoid any lumps.
  • In a bowl add the gram flour, rice flour, red chili powder, ajwain, salt and a pinch of baking soda.
  • Add water and mix well to bring it to a medium thick batter consistency.
  • Keep it aside.
  • Bring the paneer to room temperature.
  • Slit the paneer and apply green chutney on both sides. Repeat this for the rest of the paneer cubes.
  • Alternatively you can skip this step and just dip this in batter and make pakora.
  • Since paneer will be bit bland i want to add some chutney.
  • Heat oil and add 1 tblsp of hot oil to the batter and mix well.
  • Dip the sandwiched paneer in the batter and place it into the hot oil.
  • Do not overcrowd the pan.
  • Keep the flame medium.
  • Cook on both sides till they become golden brown.
  • Take out from oil. 
  • Drain in a kitchen towel.
  • Repeat the same for the rest of the paneer pieces.
  • Sprinkle some chaat masala on the top while serving.
  • Serve hot with ginger tea.
Paneer pakoda
Notes:
  • Do not make the batter too thin, else it will not get coated to the paneer.
  • Adding hot oil to the batter gives crispiness to the outer cover, so do not skip it.
  • Also it helps in reducing the pakoras absorb more oil while frying.
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