Paneer ke Pakode Recipe Card
Paneer Pakoda made with fresh homemade paneer. Crispy, yummy & healthy to eat.
Equipments
Ingredients
- 2 Cups Gram Flour (besan)
- 1 teaspoon Ajwain
- 2 teaspoon Dhania Powder
- 2 teaspoon Red chili powder
- ½ teaspoon Turmeric powder (haldi)
- 2 teaspoon Aamchur powder
- Salt to taste
- Water as required
- Freshly made Paneer cubes
- Oil for frying
Instructions
- Take a mixing bowl, add the besan, ajwain, haldi powder, Lal mirch powder, dhania powder, haldi, and salt, and mix it once.2. Then add water slowly and gradually to make a semi-thin batter, whisk well while adding water to ensure a lump-free and smooth batter.3. Let the batter rest for 10-15 minutes.4. Take the masala paneer block and cut in your desired shape, I've chosen to cut in cuboid and dip the paneer into the batter and coat well.5. Deep fry the paneer pakoras in hot oil on medium-high heat until crisp & golden brown. Fry as many as you would wish to.Your masala paneer pakora is ready to be serve
Video
Notes
- The key to achieving crispy pakoras lies in the batter consistency, proper seasoning, and maintaining the right frying temperature.
- These spices can be adjusted according to personal preference and spice tolerance.
- Vegetables like onions, potatoes, spinach, cauliflower, and eggplant are popular choices for pakoras.
- When frying pakoras, it is important to maintain the oil at the right temperature, usually between 350-375°F (175-190°C). This ensures that the pakoras cook evenly and absorb less oil.
- While deep-frying is the traditional method for making pakoras, you can also experiment with baking or air frying for a healthier alternative. However, note that the texture may differ from the deep-fried version.
- Pakoras can be customized based on personal preferences and dietary restrictions. For example, gluten-free besan can be used for a gluten-free version, and different vegetable or protein options can be chosen.