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 Paneer pakoda is a delicious yet simple snack filled with the aroma of fresh cheese. It is easy to make and is quite popular in the Indian households. The preparation of paneer pakoda requires just a handful of ingredients. It has soft texture and is made in varied shapes like square, rectangle or round.
Ingredients of Paneer Pakoda for the Filling
1/2 tsp carom seeds, dry roasted and lightly crushed
1/4 cup grated onions, squeezed
2 tsp grated ginger
2 tsp crushed garlic
1/2 tsp chilli powder
1/2 tsp garam masala
1 tbsp coriander powder
1 tbsp dried mango powder (Amchur)
Salt to taste
Ingredients for the Batter
1 Cup besan
1/2 tsp chilli powder
1/2 tsp turmeric powder
2 Pinches of asafoetida
1 tbsp hot oil
2 tbsp chopped coriander
A pinch of baking soda
Salt to taste
Other Ingredients
2 Cups paneer, cut into 1/2" cubes
2 tbsp chaat masala
Oil for deep-frying
Method of Preparing Paneer Pakoda
Mix all the ingredients together with a little water to make a thick batter. Keep aside.
Slit the paneer cubes, a little more than halfway, but not till the end.
Sprinkle some chaat masala in between the slit portion of the paneer cubes.
Stuff a little filling into each paneer cube and press well.
Heat the oil in a kadhai, dip each paneer cube in the batter and deep-fry on a slow flame till golden brown. Drain on absorbent paper.
Sprinkle with chaat masala.
Serve hot.
Another easy way of making paneer pakoda with slight change in the ingredients and preparation method:
Ingredients of Paneer Pakoda
Paneer - 1/4 kg, wash and slice into 1" pieces
Besan - 1 cup
Rice flour - 2 tbsps
Corn flour - 1 tbsp
Red chilli powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Ajwain - 1/2 tsp
Baking soda - pinch
Salt to taste
Cooking oil for deep frying
Method of Preparing Paneer Pakoda
Firstly, mix a cup of besan, rice flour, corn four, ginger garlic paste, red chilli powder, baking soda and salt and enough water to make a thick paste.
Then blanch paneer pieces for 5 minutes in hot water and drain.
Heat oil for deep frying in a heavy bottomed vessel, dip each paneer piece in the prepared pakoda batter such that it is coated on all sides and place in the hot oil.
Deep fry on medium flame to a golden brown shade and remove onto absorbent paper.
Serve hot.
Paneer pakoda is greatly enjoyed with tomato ketchup or green chutney. Many food lovers also prefer to relish it with a cup of masala tea. Paneer pakoda tastes best when consumed piping hot.
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