Tuesday, October 23, 2018

Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora

Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora
Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora


Paneer Pakora/Paneer Bajji is a tasty snack made out of soft panner packed inside a crispy chickpea exterior.


Being a tasty snack to munch on with evening chais, I make these pakoras often. Generally, Pakora/Pakoda is a common recipe in most of the houses for the evening snacks time and especially the spice coated paneer pakoras are so delicious. Though there are several variations in this recipe, I have prepared a basic version. You can expect the variations to appear soon in my blog:) since paneer is the most favorite dish in our home and I keep preparing paneer dishes often. One thing which I love the most is preparing paneer at home than using the store bought ones. If you feel that preparing paneer at home is a daunting task well I need to say that it is not. Try peeping into my homemade paneer recipe and you will see how easy it is.

Paneer is rich in calcium and including it often in our diet fills the calcium gap. Other Paneer dishes that you can try are

1) Paneer Kheer
2) Paneer Masala Dosa
3) Matar Paneer
4) Paneer balls
5) Paneer butter masala
6) Palak Paneer


After preparing the paneer, I always store them in a bowl of water in my fridge so that it stays soft all the time. And, while making these pakoras and after cubing them, I place them on paper napkins for some time so that the extra water gets absorbed. If the extra water is not removed, there might be chances of oil spluttering while frying these pakoras. Serve these Paneer Pakoras really hot. The reason is that, after clicking pics, I tasted a few of them and it lost the crispiness but actually, it was super crispy when I tasted immediately after frying.

Ingredients:

  • 200 grams Paneer
  • 1 cup Besan/Chickpea flour/Gram flour
  • 2 tablespoons Rice flour
  • 1 teaspoon Ginger Garlic paste
  • 1/2 teaspoon Ajwain/Carrom seeds
  • 1/4 teaspoon Red chili powder
  • A pinch Turmeric powder
  • Few drops of Ghee or hot oil
  • Oil for frying
  • 1/2 teaspoon Salt (adjust according to taste since we also marinate the paneer with salt)

Spice Powders

  • 1/4 teaspoon Garam Masala
  • 1/4 teaspoon Coriander powder
  • 2 pinches Cumin powder
  • 1/4 teaspoon Salt


Method:

1) Slice the paneer and toss them with salt, garam masala, coriander powder, and cumin powder. Set them aside till we prepare the pakora batter.

Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora



2) Take a mixing bowl and add besan, rice flour, ginger-garlic paste, Carrom seeds, Redchilli powder, salt, turmeric powder and mix well also add few drops of ghee and waterMix this mixture using a whipper to form a medium thick batter with a smooth consistency, also there should be no lumps. You can add from 1/2 cup to 3/4 cup water but it all depends on the consistency of getting a thick free flowing batter.

Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora



3) Heat oil in wok/Kadai and when the oil is in just right temperature, drop few droplets of the batter and see if it raises immediately. If they come to the upper surface of oil with bubbling sound, then the oil is ready for making pakoras.

4) Gently dip the paneer slices in batter and drop them one by one in hot oil.

5) Leave the paneer pakoras to get cooked in oil till golden brown. Make sure both the sides turn crispy by flipping them for a couple of times. It also ensures even frying.

6) Once done, take them out from the oil using a slotted ladle and place on the paper napkins to absorb excess oil. 


Hot Paneer pakoras are ready...serve them immediately with tomato sauce, green chutney and hot chais..

Paneer Pakora recipe/ Paneer bajji recipe/ How to make Paneer Pakora



Tips:

1) Adding rice flour gives crispiness if it is out of stock in your pantry don't worry just use only gram flour/Besan alone.

2) Being health conscious, I try to avoid cooking soda mostly. Instead of soda, you can add hot oil or ghee. 

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