Paneer Pakora








While traveling across the punjab one comes across the one of the most delicious yet simple snack. . . The pakoda. Pakodas can be made from nearly any vegetable be it spinach, onions, cauliflower, potatoes and even chilies by dipping them in a seasoned batter of besan and then deep-frying. Pakodas taste best when eaten piping hot. Paneer makes great pakodas that melt in your mouth. Chutney is the perfect accompaniment to this wonderful snack that is sure to leave you, your family and guests licking their finger tips. Paneer is a hit with kids so they also love these
For Filling

  •  carom seeds (ajwain)    1/2 tsp  , dry roasted and lightly crushed
  •  Grated onions  1/4 cup     squeezed
  •  ginger   2 tsp grated
  • Garlic   2 tsp crushed
  • Chilli powder  1/2 tsp
  • Garam masala  1/2 tsp
  • Coriander (dhania) powder  1 tbsp
  • Dried mango powder (amchur) 1 tbsp
  • salt to taste

For The Batter

  • Besan (bengal gram flour)  1 cup
  • Chilli powder   1/2 tsp
  • Turmeric powder (haldi)  1/2 tsp
  • Asafoetida (hing)   2 pinches
  • Hot oil 1 tbsp
  • Coriander (dhania)  2 tbsp chopped
  • a pinch of baking soda
  • salt to taste

Other Ingredients

  • 2 cups paneer (cottagte cheese) , cut into 1/2″ cubes
  • 2 tbsp chaat masala
  • oil for deep-frying
  • chutney of your choice for serving


  • For the batter ,  mix all the ingredients together with a little water to make a thick batter. Keep aside.
  • Slit the paneer cubes, with the help of a knife, 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 with the help of knife 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 and serve hot with a chutney of your choice.
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