This is my take on the paneer pakoras which are usually quite taste less most of the times
INGREDIENTS
500 gms paneer ( cottage cheese)
2 tbsp whisked curds
1 tsp red chilli powder
1 tsp Chaat masala
A pinch of garamasala
Salt to taste
Oil for deep frying
500 gms paneer ( cottage cheese)
2 tbsp whisked curds
1 tsp red chilli powder
1 tsp Chaat masala
A pinch of garamasala
Salt to taste
Oil for deep frying
Cut the paneer to 2 inch cubes and then slit these cubes from the middle.
Mix all the above ingredients in a bowl and marinate the paneer in it for about 30 mins.
Mix all the above ingredients in a bowl and marinate the paneer in it for about 30 mins.
Make a chutney by grinding 2 green chillies,a small bunch of corriander leaves 3 cloves of garlic and salt. Don't add too much water while grinding.
INGREDIENTS for batter.
1 1/2 cup chickpea flour
4 tbsp corn flour
1/4 tsp bi carbonate soda
Salt to taste
1/2 tsp chilly powder
1/2 tsp carrom seeds
Water as required
Make a batter from the above ingredients. Not to thick nor too runny.
1 1/2 cup chickpea flour
4 tbsp corn flour
1/4 tsp bi carbonate soda
Salt to taste
1/2 tsp chilly powder
1/2 tsp carrom seeds
Water as required
Make a batter from the above ingredients. Not to thick nor too runny.
Once the paneer is marinated,
Take each piece and apply the green chutney in between.
Heat oil in a karahi.
Dip the paneer pieces in the chickpea batter and drop them in the hot oil. Pls do not over crowd the oil. 4-5 pieces at a time on medium heat .
Fry till both sides turn golden and crispy.
Remove on a kitchen paper to drain excess oil.
Serve hot with garam masala chai and ketchup.
Take each piece and apply the green chutney in between.
Heat oil in a karahi.
Dip the paneer pieces in the chickpea batter and drop them in the hot oil. Pls do not over crowd the oil. 4-5 pieces at a time on medium heat .
Fry till both sides turn golden and crispy.
Remove on a kitchen paper to drain excess oil.
Serve hot with garam masala chai and ketchup.
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