Description
Twice-fried for extra crispiness, these paneer fritters are a delicious appetizer. Serve with a cooling green chutney.
Ingredients
Units
Scale
- 9 ounces (250 gm) paneer/cottage cheese
- dash of salt
- 1/2 teaspoon red chilli powder
- 1 cups (237 ml) besan/gram flour
- 1/2 teaspoon carom seeds/aijwain
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon chaat masala
- 1/2 teaspoon amchoor powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon fennel (powder)
- salt
- 1/4 cups (59 ml) yogurt/whisked
- water
- oil
Instructions
- In a bowl, add paneer pieces, sprinkle them with salt and red chili powder, and set aside.
- In another mixing bowl, add all batter ingredients except water.
- Whisk and slowly add water to make a thick batter.
- Heat oil in a wok.
- Dip each paneer piece in batter and drop into the hot oil.
- Deep fry the paneer pieces until light golden brown on both sides.
- Drain on paper towels.
- Press the paneer pieces between a piece of foil or tissue.
- Drop the paneer pieces back into the hot oil.
- Fry until dark golden and crispy. Drain on paper towels.
- Sprinkle with amchur powder or chaat masala.
- Serve hot with green mint chutney.
Notes
- For extra crispy pakoras, ensure the paneer is completely dry before coating in batter.
- Leftover pakodas can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.
- If you don’t have yogurt, you can substitute with an equal amount of milk or water, but the batter might be slightly less fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4 pieces
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 2
- Protein: 10
- Cholesterol: 20