Paneer Ke Pakode - Shwetha Amit Pai
Ingredients
Cottage cheese (paneer) : 400 grams
Red chilli powder : 1 1/2 teaspoons
Salt : to taste
Gram flour (besan) : 1 1/2 cups
Ginger-garlic paste : 1 teaspoon
Carom seeds (ajwain) : 2 teaspoons
Soda bicarbonate : a pinch
Rice flour : 2 tablespoons
Lemon juice : 1 tablespoon
Oil : to deep fry
Method
Cut paneer into cubes. Mix half teaspoon red chilli powder and salt in a plate and coat the paneer with this mixture all over. Mix gram flour with ginger-garlic paste, carom seeds, soda bi carbonate, rice flour, remaining red chilli powder, lemon juice and salt. Add sufficient water and blend to make a thick and smooth batter. Set aside for ten to fifteen minutes. Heat sufficient oil in a kadai. Dip the paneer cubes in the batter and deep fry till golden. Drain and place on an absorbent paper. Serve hot with tomato ketchup or chutney of your choice.
Cottage cheese (paneer) : 400 grams
Red chilli powder : 1 1/2 teaspoons
Salt : to taste
Gram flour (besan) : 1 1/2 cups
Ginger-garlic paste : 1 teaspoon
Carom seeds (ajwain) : 2 teaspoons
Soda bicarbonate : a pinch
Rice flour : 2 tablespoons
Lemon juice : 1 tablespoon
Oil : to deep fry
Method
Cut paneer into cubes. Mix half teaspoon red chilli powder and salt in a plate and coat the paneer with this mixture all over. Mix gram flour with ginger-garlic paste, carom seeds, soda bi carbonate, rice flour, remaining red chilli powder, lemon juice and salt. Add sufficient water and blend to make a thick and smooth batter. Set aside for ten to fifteen minutes. Heat sufficient oil in a kadai. Dip the paneer cubes in the batter and deep fry till golden. Drain and place on an absorbent paper. Serve hot with tomato ketchup or chutney of your choice.
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