My daughter and I always have lots of fun trying new recipes, and this one for paneer pakoras is one of my favourites. With a prep time of only 10 minutes, it is an easy recipe for when I have guests coming over.
By the way, we also include guacamole on the side for dipping our paneer pakoras. And they pair wonderfully with Sauvignon Blanc or Chardonnay.
I hope you enjoy this recipe as much as we do.
RECIPE:
Measure and set aside all your ingredients.
Slice 125 to 150 grams of paneer (Indian cottage cheese) into cubes or squares.
In a mixing bowl or vessel, take 1 cup besan (gram flour).
Now add the following spices:
- 1 pinch turmeric powder
- 1 to 2 pinches of red chili powder or cayenne pepper
- ½ teaspoon carom seeds (ajwain)
- 1 to 2 pinches of garam masala powder
- 1 pinch asafetida (hing) salt as required
- Mix with a wired whisk or spoon.
- Pour ⅔ to ¾ cup water in parts.
- Use a wired whisk to mix the batter. Make a thick, flowing and smooth batter without any lumps.
- Dip the paneer cubes into the batter. Coat them well.
Heat mustard oil for deep frying in a kadai or pan.
When the oil becomes medium hot, gently and carefully add the batter-coated paneer cubes. Keep the heat to medium or medium-high.
When one side is light golden, gently turn over paneer pakora with a slotted spoon and continue to fry the second side.
Flip a couple of times for even frying. When paneer pakoras look crisp and golden, remove them with a slotted spoon, draining the excess oil.
Place the fried paneer pakoras on paper towels to soak up the excess oil.
TIP: Depending on the quality of besan, the water proportion will vary. You want a thick flowing batter. So keeping this in mind, add water bit by bit and mix until you achieve the right consistency.
— Nicolina
Recipe from © Dassana’s Veg Recipes 2009-2023
