PANEER PAKODA/PANEER KE PAKODE/ पनीर पकोड़ा
Paneer/Cottage Cheese is the most popular and loveable dairy product in the Indian Subcontinent. This Indian cheese is so versatile that numerous dishes are prepared with this, from amazing curries to snacks and appetizers. This wonderful cheese makes yummy pakode which is favourite of all age groups especially the kids. If you keep a plateful of different variety of pakoras, they would definitely go for their favourite paneer pakoras. Not only this, PANEER PARANTHA and PANEER PULAO keep a special place in their lunchboxes also the amazing SHAHI PANEER CURRY which has gained popularity not only within the country but also across the globe
PANEER PAKORA or paneer fritter is the most loved evening snack which is relished with our chai. In this version of mine, Paneer or cottage cheese pieces are marinated first with ginger paste, lemon juice, chilly powder and then dipped into besan/gram flour batter to deep fry in the oil. These pakode go well with our beloved GREEN CHUTNEY
Prep time – 20 minutes
Cook time – 15 min
Course – Starter/Evening snack/High tea
Cuisine – Indian
Author – Bharti Dhawan
INGREDIENTS REQUIRED TO MARINATE PANEER
• Paneer/ cottage cheese – 250 gms (sliced into 3/1 inch pieces)
• Ginger-garlic-green chilly paste – 1 tsp
• Red chilly powder – 2 tsp
• Lemon juice – 2 tsp
INGREDIENTS FOR BESAN/GRAM FLOUR BATTER
• Besan/gram flour – 1 cup (200 gms)
• Water for batter – sufficient enough to make a thick batter
• Salt – 2 tsp or to taste
• Red chilly powder – 2 tsp
• Amchoor (dry mango powder) – 2 tsp
• Ajwain/ carrom seeds – 2 tsp
• Ginger-garlic-green chilly paste – 1 tsp
INGREDIENTS REQUIRED WHILE SERVING
• Chaat masala to sprinkle – to taste
• Onion Julianne
• Radish Julianne
• Lemon wedges
• Green Chutney
OTHER INGREDIENT
• Oil for frying – Sufficient enough
PREPARATIONS REQUIRED
1- Rub the paneer pieces with lemon, red chilly powder and ginger-garlic-green chilly paste. Keep aside for 20 minutes
2- Make a lump-free batter of all the ingredients written under ‘ INGREDIENTS FOR BESAN/GRAM FLOUR BATTER‘ and keep aside at rest for 20 minutes
* Add little water to the besan at times to make a thick batter. Thick batter coats the paneer pieces nicely
PROCEDURE TO FRY PANEER PAKORA/PAKODA/FRITTERS
1 – Keep oil in a kadahi to heat at high flame
2 – Whilst, dip the marinated paneer slices into the besan batter (chickpea flour batter)
3 – Deep fry paneer pakode till they get golden brown colour both sides
- Adjust the flame to require the right temperature of the oil
4 – Serve the tasty PANEER PAKODE with all the ingredients mentioned above written under ‘INGREDIENTS REQUIRED WHILE SERVING‘
YOU MIGHT ALSO LOVE SOME MORE PAKORAS
TINDA PAKORA/ROUND GOURD PAKODE
BREAD-ONION PAKORA/BREAD PAKODE IN A DIFFERENT WAY
