Punjabi
Paneer Pakora
- Duration: 30 minutes
- Serves: 4 people
Authenticity Slice
Freshly made paneer makes these pakoras soft on the inside while retaining the crispness outside.
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Trivia Tadka
One of the most popular teatime snacks in Punjabi households, paneer pakora can be especially enjoyed during the monsoons. For the ultimate eating pleasure, dip the pakora in mint chutney before eating.
Ingredients
- Cottage cheese (paneer) (200 gm)
- MTR Garam Masala ( 1/2 tsp)
- MTR Haldi /Turmeric Powder (1/8 tsp)
- MTR Dhaniya/Coriander Powder (1/2 tsp)
- MTR Lal Mirch/Red Chilli Powder ( 1/2 tsp)
- Raw mango powder (amchoor) (1/2 tsp)
For Batter
- Gram flour (besan) (1 cup)
- Carom seeds (ajwain) (1/4 tsp)
- MTR Lal Mirch/Red Chilli Powder (1/4 tsp)
- MTR Haldi /Turmeric Powder (1/8 tsp)
- Asafoetida (hing) (a pinch)
- Hot oil (1 tsp)
- Salt (to taste)
- Oil (for deep frying)
Method
- In a wide bowl, combine the ingredients for batter, add water little by little to make thick batter.
- Season paneer with MTR Garam Masala, MTR Haldi /Turmeric, MTR Dhaniya/Coriander Powder, MTR Lal Mirch/Red Chilli Powder and raw mango powder (amchoor).
- Dip the seasoned paneer pieces in the batter to coat them uniformly.
- Heat oil in a kadhai and fry the batter-coated paneer cubes.
- When uniformly fried, drain them. Paneer pakoras are now ready.
- Sprinkle MTR Chat Masala or black salt on the pakoras and serve them hot along with mint chutney.
