Paneer Pakoras are crunchy from outside and soft from within. They taste best when served piping hot and the cottage cheese gives a very delicious flavour to taste buds. With melt-in-the-mouth texture, these pakoras make a great snack, especially during monsoon. Here, Shavan’s shares the most traditional preparation of Paneer Pakoras, straight from the chefs in the restaurant’s kitchen.
INGREDIENTS REQUIRED :
Mains :
- Paneer (cottage cheese) cubes – 1 ½ cups
- Oil for deep-frying
To be mixed into dry powder :
- Carom seeds – 1/4 tsp
- Chilli powder – 1/2 tsp
- Garam masala – 1/2 tsp
- Coriander – cumin seeds powder – 1/2 tsp
- Dried mango powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Chaat masala – 1/2 tsp
- Salt to taste
For the batter :
- Bengal gram flour – 1 cup
- Chilli powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Asafoetida – 2 pinches
- Hot oil – 1 tbsp
- Chopped coriander – 2 tbsp
- Baking soda, a pinch
- Salt to taste
- Water – ½ cup
INSTRUCTIONS :
- For the batter – Combine all the ingredients in a deep bowl and mix well. Keep aside.
- Combine the paneer and the prepared dry masala powder in a deep bowl and toss gently.
- Heat oil in a deep non-stick pan, dip each masala paneer cube in the batter and deep-fry on a medium flame till golden brown on all the sides.
- Drain on an absorbent paper.
- Serve hot.
Anardana-pudina chutney, mint-onion chutney or mint spicy lemongrass milk can go perfectly with this wonderful Indian snack. Paneer Pakoras is a perfect choice for high tea parties and can be served with refreshing masala tea.