Paneer pakora recipe, how to make paneer pakoda

• Baking & Spices

  • 1/4 tsp Chaat masala powder
  • 1 big pinch Chili powder
  • 1 1 cup gram Flour/besan
  • 1/4 cup Rice flour
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Oil, hot
  • 1 Oil

• Dairy

  • 200 g Paneer

• Liquids

  • 1 Water

• Other

  • ⅛ teaspoon ajwain seeds

Found on cookclickndevour.com

Description

Ingredients

• 200 grams paneer, cut into small cubes
• 1 cup gram flour/besan
• ¼ cup rice flour
• A big pinch of chili powder
• ⅛ teaspoon ajwain seeds
• ¼ teaspoon chaat masala powder
• 2 tablespoons hot oil
• Salt
• Water
• Oil for deep frying

Directions

• Cut paneer into bite size cubes. I had few baby corns, so just added them too. Heat oil for deep frying.
• While the oil is getting hot, we can quickly prepare the batter for paneer pakora. Take 1 cup gram flour, ¼ cup rice flour in a mixing bowl. Add required salt, a pinch of chaat powder, ⅛ teaspoon ajwain seeds, a big pinch of chili powder to the flours. Take about 2 tablespoons of oil and add to the flours. Add about ¾ cup water and whisk well to make a smooth, lump free batter. The batter should be thick enough for paneer pieces to hold it.
• Add the cubed paneer pieces and fold very gently.
• By now the oil will be hot and ready for frying the pakoras. Add batter coated panner pieces in batches to the hot oil. Deep fry in medium flame until all the side turns golden brown. Remove to a kitchen towel. Serve paneer pakora piping hot with ketchup or green chutney.