Skip to main content

Indian Cottage Cheese Fritters (Paneer Pakora)

 INGREDIENTS:

  1. Paneer 250 grams (cut into cubes or thick strips
  2. Turmeric Powder 1/2 tsp
  3. Kashmiri Red Chili Powder 2 tsp 
  4. Black Pepper Powder 1/2 tsp
  5. Coriander Powder 1 tsp
  6. Garam Masala Powder 1/2 tsp
  7. Kasoori Methi (crushed) 1 tsp
  8. Oil 1 tsp (for marinating paneer)
  9. Salt to taste
  10. Gram Flour (Besan) 1 cup
  11. Rice Flour 2 tbsp
  12. Baking soda, a pinch
  13. Oil for deep-frying
  14. Water as needed to make batter
  15. Cornflakes 2 cups, lightly crushed

METHOD:

Serving size: 4-5

In a bowl, combine paneer with turmeric powder, 1 tsp red chili powder, pepper powder, coriander powder, garam masala powder, kasoori methi, coriander leaves, oil, and salt. Mix gently and let it rest for 15-20 minutes.


Mix besan, rice flour, baking soda, remaining chili powder, salt, and 1 tbsp hot oil (for extra crisp texture).

Slowly pour in water while whisking continuously to create a smooth, thick, lump-free batter. Let it rest for 8-10 minutes.

Dip paneer pieces into the batter. Roll in the crushed cornflakes and slide gently into medium-hot oil. Deep fry until golden and crisp.

Serve with fried green chilis, sliced onions tossed with red chili powder, lemon juice, and salt and paired with mint chutney. 





Labels:

Comments

Post a Comment

Popular posts from this blog

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more