The moist and tender Paneer Pakodas are filled with the aroma of fresh cheese and these are a true delicacy.

Ingredients of Paneer Pakoda
Cheese (paneer) that are cut into 3-mm/1/8-inch-thick, 12 mm-by 4-cm/½ – by 1½ -inch pieces

For the batter:

235 g unsifted chickpea flour (besan)

2 tbsp peanut or corn oil

2 tbsp coriander seeds, crushed

¼ tsp cayenne pepper (optional)

2 tbsp salt

300 ml cold water

Peanut or corn oil enough to fill a kadhai, chicken fryer or large casserole to a depth of 5 cm

Method For Preparing Paneer Pakoda

Stir the flour in coriander, cayenne pepper and salt. Gradually add water to it and then beat the mixture to make it thin and smooth, like crepe batter.

Then leave the batter for resting for at least ½ hour in a warm place which will ferment the batter slightly, and make it light and fluffy.

Heat oil in a kadhai and dip a piece of paneer into the batter, and gently put the coated floret into the hot oil and fry in low temperature. This will allow the fritters to cook slowly and brown gently, thus developing a golden, crackling crisp crust. Fry the pakodas by stirring and turning until they are pale golden all over for about 10-12 minutes. However they should not get brown.

Before serving the Paneer pakoda sprinkle a blend of ¼ tsp black pepper, 1/8 tsp cayenne pepper, ¼ tsp mango powder and salt to taste. These pakodas are served hot accompanied by Mint Coriander or Dhania-Podina Chutney or Tamatar Chutney.