Paneer pakoda is one of the popular pakodas of India, and especially so in North India. The popular ones are the ones in which a layer of masala is sandwiched between two slices of paneer and then paneer pakoda is fried. Chunks of paneer with the layer of pakoda masala sandwiched in between, coated with gram flour batter and deep fried till paneer pakoda turns golden. Serve these crispy paneer pakoda with green chutney and tandoori yogurt dip and see the faces light up 🙂
Yes, the ever popular Paneer pakoda is on the menu for #MTCchainashata for you. When we talk about chai nashta how can you miss out on pakoda and that too paneer pakoda, which is one of my favorite.
For this recipe of paneer pakoda, I used a special pakoda masala which I got from Chandani chowk from a vendor in parathe wali Gali. There is an interesting story behind that finger licking masala. When we were shooting for a daily soap “Zindagi ki Mehak” for Zee TV in Chandani chowk, I used to walk past this wall in hole shop pakoda wala who sold only two varieties one those aloo bonda, and other this paneer pakoda.
It required a will of steel to walk past the shop with that tempting aroma of deep frying pakoda’s especially in the evenings when anyways you were craving for something with your chai. One day I gave in to the temptation and asked someone from Unit to get me those pakoda for tea. OMG! What a delightful packets of heaven these paneer pakoda were.
Softest paneer, most amazing masala layer which was thin but so flavourful and golden fried in gram flour batter to a crispy perfection. If you are following me on Instagram and saw my insta story that day you might remember how besotted I was for those amazing paneer pakodas. Needless to say, I needed that masala in my kitchen :D. While going back from the shoot, I stopped to tell him How amazing his pakodas were and this guy so generously gave me a small packet of masala he used to make it :).
I still have that masala as I use this very sparingly until I go there again and maybe ask him to give me some more. I made these awesome batch of paneer pakoda for my family next day itself. Somehow did not post the recipe because who needs recipe for pakoda, as pakoda are most of the Indian families favorite food for sham ka chai nashta (evening tea time snack). But that was the reason enough to post it now for my series of Chai Nashta.
In fact whenever I am making pakoda (not too often) Paneer pakoda is must on the list. First reason because it’s tastier and second it’s GI friendly. Paneer and Besan (gramflour) both have low GI values and deep-frying further reduces the GI value (although shoots up calories by too much) but still I will say is better if you are up for indulgence for people who like to follow low GI meals and even diabetics.
I used homemade paneer for making the Paneer Pakoda. If you want you can see How I make soft homemade paneer from this video on my you tube channel. If pakoda is your favorite chai nashata to you may like these Ragi and Methi pakoda from same series or These ever popular Mumbai style Aloo Bonda #MTCchainshta
Other Chai Nashta Recipes from My Breakfast Table
Other MTCChaiNashta Series Recipes
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- FOR PAKODA BATTER
- 1 cup besan gram flour
- 1 tsp Red chilli powder
- 1/4 tsp turmeric powder
- Salt to taste
- FOR PANEER PAKODA
- 200 gram paneer
- 2 tbsp Chaat Masala/pakoda masala
- Oil for deep frying
Mix all the ingredients for pakoda batter and whisk the batter to a coating consistency.
TO MAKE PANEER PAKODA!
Cut the Paneer pieces in square shapes - 1 inch thick.
Heat oil in a kadai for deep frying.
Spread a thin layer of pakoda masala/chaat masala one one side of paneer slice.
Join two slices of paneer in way that masala side face each other and likewise make sandwich of paneer using all these pieces.
Dip each piece of paneer in the batter, and then deep fry it on medium heat till crisp and golden brown in colour. Drain on an absorbent paper.
Serve hot with tandoori curd dip and green chutney.