Paneer Pakora Recipe - Cooking Index
Paneer Pakora Recipe - Cooking Index
| 20 | Paneer pieces* | |
| Set 1 | ||
| 1 cup | 62g / 2.2oz | Besan - (chick pea flour) |
| 1/2 cup | 118ml | Yogurt |
| 1 | Baking powder | |
| 1/2 teaspoon | 2.5ml | Mint leave paste |
| Salt - to taste | ||
| Oil - to deep fry |
* (1" wide, 1/4" thick, 2" long)
In a bowl, mix all the ingredients of set 1. The batter is ready.
Heat oil in a skillet on medium and when oil is hot, dip each paneer piece in the above batter such that it coats both sides well and then drop it in oil. Do similarly for other pieces too. Cook on medium-low heat evenly on both sides until light golden brown.
Goes well with pudina (mint) chutney.
(Recipe for pudina chutney: two fistfuls of mint leaves, 2 tbsp. of fresh pomegranate seeds, two green chile, 1/4 tsp. of sugar.
Make into a smooth paste everything except pomegranate seeds and add the seeds after removing from the blender. Mix well and serve chilled).
Makes 20.
Source:
'Curries without Worries," by Sudha Koul
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