Hi Chefs!!
‘Paneer Pakora’ are delicious Indian snack loved by all. It has a lovely crispy texture outside and moist and soft Paneer inside. Pakora are basically fried fritters which are made with chickpea flour, vegetables and several spices. Indian cuisine has a variety of pakora made with different vegetables or with paneer. Paneer Pakora or assorted pakora are very common and popular in Indian restaurants or if you visit to any hill stations.
Here in this recipe of Paneer Pakora you will get to know all tips and tricks to make crispy Pakora with soft and moist inside layer.
Ingredients:
For Paneer Pakora:
· Paneer – 400gm
· Chickpea Flour/Besan – 1 & ½ cup
· Green Chili – 2
· Ginger – 1/2 inch
· Garlic Cloves – 4
· Salt – 2 tsp or according to taste
· Red Chili Powder – 2 tsp
· Chaat Masala – 2-3 tsp
· Garam Masala – 1 tsp
· Water – as required to make thick batter
For Coriander Chutney:
· Green Coriander – 250 gm
· Mint leaves – 50 gm
· Salt – 2 tsp
· Onion – 2 (medium)
· Green Chili – 2
· Ginger – 1 inch
· Garlic Cloves – 4-5
· Cumin Seeds/Jeera – 1 tsp
· Bikaneri Bhujia/Aloo Bhujia – 2 tbsp
· Sugar – 1-2 tsp
· Thick Curd – ¼ cup
· Lemon Juice – 2 tsp
How To Make Paneer Pakora:
1. To make chutney - Add all ingredients of chutney into grinder jar.
2. Grind them into a smooth paste.
3. Transfer it to a bowl and set aside.
4. To make batter - In another jar make paste of green chili, ginger and garlic cloves with little water.
5. In a bowl add besan, green chili paste and all spices.
6. Make a smooth batter by adding water little by little.
7. Set aside and let the batter rest for 10 minutes.
8. Cut thick slices of paneer in equal sizes (rectangular or square in shape).
9. Take two pieces of paneer simultaneously.
10. Apply chutney on one slice of paneer and place the other slice on top of it.
11. Prepare all slices like that.
12. Heat oil in kadhai/wok.
13. Once the oil is hot enough put the flame on medium.
14. Dip one twin slice of paneer in the batter, coat it properly on all sides and carefully drop in hot oil.
15. Fry all pakora till half done and take them out in a plate.
16. Let them cool down a bit.
17. Cut all pakora diagonally from the Centre.
18. Again, drop them in hot oil and fry till crispy golden brown.
19. Once done take them out on tissue paper.
20. Sprinkle some chaat masala over them.
21. Serve hot along with ketchup and coriander chutney.
Enjoy!!
Some Pro Tips:
1. Add water to the chickpea flour little by little to avoid lumps.
2. Beat the batter with the help of whisker or spoon for 2-3 minutes to make it light and fluffy.
3. Do not cut the slices of paneer too thin as they might break while dipping in the batter.
4. Do not add extra water to chutney, it should be little thick only.
5. It will be good to cut and fry pakora again to make them crispy, as paneer has a lot of moisture in it.
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