paneer pakora or paneer pakoda is a popular pakora variety. at my mil home, whenever we make pakoras to be had for dinner with rotis then many varieties of pakoras are made. usually paneer, aloo, gobi, onion and palak pakoras are must in that list.
paneer pakoras are crisp from outside and soft from inside. generally when i make any pakora at home then i fry them once. but at my in law's place, they use a different lengthy technique to make pakoras. they fry them twice. the first batch is half fried pakoras & pressed lightly in your palms or by pressed with a bowl. they are second time fried till crisp. i usually don't do this method because it is time consuming but you can give it a try as frying this way makes the pakora very crisp.
at home, we usually fry any pakora in mustard oil. frying in mustard oil gives a very good taste and flavor to the pakoras. plus mustard oil has an high smoke point make it good for frying.
these paneer pakoras can be had as a snack or with a cup of tea or if you are really fond of pakoras then make some more varieties of pakoras and have hem with rotis or chappatis as we have.
if you want to make paneer at home then you can refer this post explaining the method to make paneer at stovetop. in case you are in a hurry, then there is a also quick method to make paneer in microwave.
few simple steps to make paneer pakora recipe:
1. make a thick batter with the besan, salt, water and spices.
2. dip the paneer cubes into the batter. coat them well and…
3. fry in medium hot oil till golden and crisp.
4. drain on paper towels.
serve paneer pakora with tomato sauce, mint chutney, green chutney or coriander chutney.
if you are looking for more paneer recipes then do check paneer butter masala, palak paneer, mutter paneer, kadai paneer restaurant style and shahi paneer recipe.
paneer pakora or paneer pakoda recipe below:
paneer pakora recipe, how to make paneer pakora or paneer pakoda recipe
Author: dassana
Recipe type: snacks
Cuisine: north indian
Serves: 2-3
- 125-150 gms paneer/cottage cheese
- 1 cup besan/gram flour
- a pinch of turmeric powder
- a pinch of red chili powder
- a pinch of asafoetida
- a pinch of garam masala powder
- ½ tsp ajwain
- ⅔ to ¾ cup water or as required
- salt as required
- mustard oil for deep frying
- some chaat masala for sprinkling
- in a mixing bowl, mix all the ingredients, except paneer and oil.
- make a smooth lump free thick flowing batter.
- chop the paneer into cubes.
- heat mustard oil for deep frying in a kadai or pan.
- dip each paneer cube in the batter and coat the cubes with the batter.
- gently drop the batter coated paneer cubes into medium hot oil.
- deep fry the paneer pakoras till crisp and golden.
- drain on paper towels.
- serve hot paneer pakoras sprinkled lightly with some chaat masala with coriander chutney or tomato sauce.
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via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/6bNZlxiIdiI/
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