I never tried paneer pakoda and it was in my try list for long time. Last week I bought two packs of paneer from Indian store and one I used for making Paneer capsicum curry! and will post soon. Today evening we wanna have some snacks and my son was asking me to make onion pakoda. Since I had a packet of paneer in fridge I made this. He loves paneer and wowww it came out very well. It is a very popular pakoda variety. These are very crisp from outside and inside its very soft. These paneer pakoras can be had as a snack or as a starters for a get-together. Trust me kids will love it.
INGREDIENTS:
Paneer - 10 to 12 thin slices / cubes or as needed
Besan flour - 1 cup
Red chilli powder- 1 tsp
Turmeric powder - 1/4 tsp
Ajwain - 1 tsp
Baking soda - a pinch
Salt - as needed
Oil - for deep fry
HOW TO MAKE:
Cut paneer into thin slices / cubes / squares to desired shapes. In a bowl mix besan flour, turmeric & red chilli powder, ajwain, baking soda and needed salt by adding water little by little. The consistency should be like neither thick or thin like medium as we do for our bajji.
The consistency should not be watery. Put the paneer slices in the mixture. Heat oil in a deep pan / kadai. Check the oil heat level by dripping one drop of the mixture. The drop should pop up immediately and it should not drown in the oil. That's the exact heat level for frying.
Take out dipped paneer from the mixture and drop one by one in the oil. Flip it here and there.
Wait until it turn into golden brown and deep fry them both sides. Remove from the oil and drain it in the paper towel.
Serve with any chutney and can be served with ketch up too.
TIPS:
Ajwain is an optional and you can add hing instead ajwain.
The mixture consistency should not be running watery. It should be neither thick nor thin.
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