Paneer Pakoda Recipe

Paneer pakodas are truly a treat for rainy season 😊. These pakodas are crispy, creamy and spicy but it should be served hot and enjoyed with ginger chai. Make sure to use only fresh paneer for this recipe and week old paneer might be rubbery after frying.

Paneer Pakoda Recipe Video on Vidyascooking

Ingredients:

250 Grams Paneer

4 Tbsp Mint Chutney

4 Tbsp Chilly Chutney

1 1/2 Cups Chickpea Flour

1/2 Tbsp Chilly Powder

1/4 Tsp Carom Seeds / Ajwain

1/2 Tsp Asafoetida

1/2 Tsp Cumin Powder

1/4 Tsp Cooking Soda

1 Tsp Salt

Oil for frying

Mint Chutney Recipe on Vidyascooking Channel

Chilly Chutney Recipe on Vidyascooking

Method:

Soak the paneer in ice cold water for 10 minutes this way the paneer will become firm and easy to chop.

Drain the coldwater and pat the paneer dry with a towel.

Chop the paneer into bite size cubes and slit in the middle and reserve. We can place the paneer in fridge until the batter is ready. We have to chill the chutney in the fridge until use.

In a mixing bowl sift and add the chickpea flour. Heat oil for frying we will use 2 tbsp hot oil in the batter.

Add chilly powder, cumin powder, cooking soda, asafoetida, salt and carom seeds to the chickpea flour along with 2 tbsp hot oil mix all the ingredients till well combined.

Gradually add water, stir well and prepare a smooth batter without lumps. The batter consistency should be slightly thinner than pancake/idly batter.