Special Paneer Pakoda Recipe

Special Paneer Pakoda Recipe

Paneer Pakoda, a popular North Indian snack for parties, teatime and when you want to cook something special for the teatime. Soft, melt in mouth Indian cottage cheese slices coated in spiced gramflour batter, and then deep fried to a crispy perfection is a perfect Party appetiser or festive snack.

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Course: Appetizer, Snack

Cuisine: Indian, indian cuisine, north indian

Keyword: paneer pakoda, Paneer pakora, paneer recipes, stuffed paneer pakora

Prep Time: 5

Cook Time: 15

Servings:

Calories: 390kcal

Author: Rekha Kakkar

Ingredients

For Pakoda Batter

1 cup besan gram flour
1 teaspoon Red chilli powder
¼ teaspoon turmeric powder
½ teaspoon Salt to taste
1 teaspoon Coriander powder
1 teaspoon green chilli paste
1 teaspoon ginger
¼ teaspoon carom seeds

For Paneer Pakoda

200 gram paneer
¼ cup green chutney
Oil for deep frying

Instructions

For Making Pakoda batter

Mix all the ingredients for pakoda batter and whisk the batter to a thick coating consistency.

To make stuffed paneer pakora

Cut the Paneer slab into two slices.
Spread a thin layer of pakoda masala/chaat masala one one side of paneer slice if you are making them with chaat masala or pakora masala
If you are making stuffed paneer pakora with chutney then add a thick layer of chutney on one slice of paneer and cover with another slice.
Cut this big slices into 8 small pieces of 1x1.5 inches.
Join two slices of paneer in way that masala/chutney side face each other and likewise make sandwich of paneer using all these pieces.
For deep frying heat oil in a kadai.
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, green chutney or tomato ketchup.

Video

Notes

Use soft and fresh paneer for the perfect result.
Instead of green chutney you can use chaat masala for coating paneer
To make them crispy make sure to deep-fry them on optimum temperature.
The secret of making good pakora or fritters is in temperature of oil. Deep frying in lesser hot oil results in more absorption of oil, to make pakora absorb less oil always add them when the oil is hot.

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