Paneer Pakoda Video by Tarla Dalal

Paneer Pakoda Video by Tarla Dalal

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While traveling across the Punjab one comes across the one of the most delicious yet simple snack. . . The pakoda. Pakodas can be made from nearly any vegetable be it spinach, onions, cauliflower, potatoes and even chilies by dipping them in a seasoned batter of besan and then deep-frying. Pakodas taste best when eaten piping hot. Paneer makes great pakodas that melt in your mouth. Chutney is the perfect accompaniment to this wonderful snack that is sure to leave you, your family and guests licking their fingertips. A perfect choice for a High Tea Party . Serve along with crunchies like Herbed Sticks , Jowar Til Nimki , Soya and Til Crispies or Baked Chaklis .

  

Recipe Description for Paneer Pakoda, Punjabi Paneer Pakora Recipe

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients

1 1/2 cups paneer (cottage cheese) cubes
oil for deep-frying

To Be Mixed Into A Dry Powder
1/4 tsp carom seeds (ajwain)
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
1/2 tsp chaat masala
salt to taste

For The Batter
1 cup besan (bengal gram flour)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 pinches of asafoetida (hing)
1 tbsp hot oil
2 tbsp chopped coriander (dhania)
a pinch of baking soda
salt to taste

For Serving
green chutney
tomato ketchup

Method

For the batter

  1. Combine all the ingredients along with ½ cup of water in a deep bowl and mix well. Keep aside.

How to proceed

  1. Combine the paneer and the prepared dry masala powder in a deep bowl and toss gently.
  2. Heat the oil in a deep non-stick kadhai, dip each masala paneer cubes in the batter, a few at a time and deep-fry on a medium flame till golden brown in colour from all the sides.
  3. Drain on an absorbent paper.
  4. Serve immediately with green chutney and tomato ketchup.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook

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