Mouthwatering Indian Snack — Paneer Pakoras

paneer pakoras recipe

paneer pakoras recipe Evenings can’t be more leisurely when you have a comfortable chair to make you feel snug as a bug in a rug and deep-fried pakoras to satiate your ravenousness. Roadside vendors in India can be seen selling pakoras teemed with onion, potato, spinach, cauliflower, red chilli, paneer (cheese), or brinjal.

And every time you set your eyes upon these irresistible, crispy-crunchy snacks, you feel like gobbling them down as many as possible. You need not step out of your home every time you feel like eating them; go as far as your kitchen only and make these on your own. A simple recipe of making paneer pakoras is explained here which can be used as an aid. So, be ready to give your best shot in the kitchen.

What is Required?

A cup or more chickpea flour
3-4 green chillies
Less than a tsp of red chilli powder
2 tsp ginger-garlic paste
Salt according to the taste
A tsp cumin seeds
Less than a tsp asafoetida seeds
A bowl of water
500 gm cottage cheese
½ tsp turmeric
Mustard oil/any vegetable oil
A pinch of sodium bicarbonate

Making Pakoras

Wash cottage cheese thoroughly under water. Cut it into many square or rectangular shaped batons. Keep these cubicles aside.

Sift chickpea flour into a big bowl. Pour ginger-garlic paste over it. Also mix other ingredients including red chilli powder, salt, turmeric powder, cumin seeds, asafoetida, and baking soda. Mix well with a spatula. Now, start making its batter by pouring some water over it. Keep on whisking the mass of flour so formed. Dilute by adding more water; continue whisking till a well-consistent batter (and thick enough to form a coating over chunks of paneer). Make sure that the batter is free of any lumps. If there are any left, whisk the batter for some more time. You can dip the tip of your finger into this batter and taste its saltiness. Add more if required. Keep the batter aside for 15 minutes.

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Meanwhile, heat mustard oil in a pan. Dip your fingertip into the batter prepared above and sprinkle it over the hot oil. If it rises to the surface almost immediately, oil is ready for making pakoras. Start dipping cheese batons one by one into the batter; dip thoroughly so that the pieces are well-coated with chickpea flour mixture. Now, fry them deeply in oil. Fry well from both the sides.

Place the fried pakoras onto a paper cloth to drain off excess oil from them. Similarly, fry the remaining cheese batons too.

Munch with tomato/chilli sauce and tea.

That is what you can do-after cutting cheese into batons, make an incision in each one of them and stuff the chunks with a fried paste of ginger, garlic, and red chilli powder before dipping them in batter. You can cut paneer in whatever size and shape you like. Do not over-fry them. Keep the batter consistent and don’t dilute it too much.

Be experimental and try making pakoras with onions, cauliflower, potatoes, eggplants, spinach etc.