Gram flour coated cottage cheese fritters. these tasty paneer pakoda are crisp from outside and soft from inside.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2 to 3
- 125 to 150 grams paneer (cottage cheese)
- 1 cup besan (gram flour)
- 1 pinch turmeric powder
- 1 to 2 pinch red chili powder
- 1 pinch asafoetida (hing)
- 1 to 2 pinch garam masala powder
- ½ teaspoon ajwain (carom seeds)
- ⅔ to ¾ cup water or as required
- salt as required
- mustard oil for deep frying
- some chaat masala for sprinkling
making pakora batter
Slice 125 to 150 grams of paneer into cubes or square
Add 1 cup besan into a mixing bowl or vessel.
Chop the paneer into cubes or squares.
Next add 1 pinch turmeric powder, 1 to 2 pinches red chili powder, 1 to 2 pinches garam masala powder, 1 pinch asafoetida, ½ teaspoon carom seeds and salt. Mix well.
Pour ⅔ to ¾ cup water and mix well.
Use a wired whisk to mix the batter. Make a thick flowing smooth batter without any lumps. You have to add water as required to make this thick flowing smooth batter.
making paneer pakora
Heat mustard oil for deep frying in a kadai or pan.
When the oil becomes hot, add the batter coated paneer cubes gently in medium hot oil.
When one side is lightly golden, gently flip the pakoras. Continue to fry the pakoras till golden and crisp on medium flame.
Remove the pakoras with a slotted spoon. Drain them on paper towels to remove excess oil.
Serve hot paneer pakora sprinkled lightly with some chaat masala with coriander chutney or tomato sauce.
- You can adjust the spice quantity as per your taste. I have made the paneer pakoras mildly spiced.
Calories: 396kcal | Carbohydrates: 28g | Protein: 19g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 1214mg | Potassium: 389mg | Fiber: 5g | Sugar: 5g | Vitamin A: 60IU | Calcium: 320mg | Iron: 2.3mg