wellhealthorganic.com Paneer Pakoda: Paneer pakoras are delectable Indian cottage cheese fritters, coated in a savory gram flour batter. These pakoras serve as a delightful snack, offering a crispy exterior with a moist, tender paneer filling.
Paneer Pakoda
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Cuisine: North Indian
- Course: Snacks
- Diet: Vegetarian
- Difficulty Level: Easy
Ingredients:
- 125 to 150 grams of Paneer (Indian cottage cheese)
- 1 cup of besan (gram flour) – approximately 100 grams
- 1 pinch of turmeric powder
- 2 pinches of red chili
- 1 pinch of asafoetida (hing)
- 1 to 2 pinches of Garam Masala
- ½ teaspoon of carom seeds (ajwain)
- ⅔ to ¾ cup of water, or as required
- Salt, as required
- Mustard oil for deep frying, as required
- ½ to 1 teaspoon of chaat masala for sprinkling
Also Read: Besan Chilla
Instructions:
Preparation:
- Slice the paneer into cubes or squares.
- In a mixing bowl, combine besan, turmeric powder, red chili powder, garam masala powder, asafoetida, carom seeds, and salt. Mix thoroughly.
- Gradually pour water into the mixture, stirring continuously with a wired whisk until you achieve a thick, smooth batter without any lumps.
- Adjust the water quantity as needed to achieve the desired consistency.
Frying:
- Heat mustard oil or preferred frying oil in a kadai or pan over medium to medium-high heat.
- To test the oil temperature, drop a few droplets of batter into the oil. If the droplets rise to the surface gradually, the oil is ready for frying.
- Carefully add the batter-coated paneer cubes into the hot oil.
- Fry the paneer pakoras until they turn golden and crisp, flipping them occasionally with a slotted spoon for even cooking.
- Once cooked, remove the paneer pakoras from the oil using a slotted spoon and place them on paper towels to drain excess oil.
- Serve the hot paneer pakoras sprinkled with chaat masala, accompanied by coriander chutney or tomato ketchup.
Also Read: Chinese Bhel
Notes:
- Batter Consistency: Ensure the batter is thick and flowing; a thin consistency will result in soggy pakoras.
- Oil Temperature: Frying at a low heat will make the pakoras oily, while frying at a very high heat may result in burnt exteriors and undercooked interiors.
- Paneer: Homemade paneer is recommended for the best results.
- Slicing Paneer: Experiment with different shapes for decorative presentation.
- Spices: Adjust the spices according to personal preference.
- Baking & Air Frying: While baking or air frying is possible, the results may vary.
- Leavening Ingredient: Baking soda or baking powder can be added for a fluffier texture.