Last Updated on December 14, 2020 by Chef Mireille
Blogging Marathon #24
Theme: Cooking from a Restaurant Menu
After doing the Pakoda Masti a few months ago, this is one Indian food I am now very comfortable with and since I love paneer, I selected Paneer Pakora as the next item to do off of Akbar’s menu.
(click here for printable recipe)
14 oz. paneer, cut into large cubes
2 teaspoons ginger garlic paste
1 cup besan/ chickpea flour
2 teaspoons dhania-jeera powder (or 1 teaspoon ground cumin and 1 teaspoon ground coriander)
1/2 teaspoon red chile powder (cayenne pepper)
1/2 teaspoon ground black pepper
1/2 teaspoon ground mustard
1 1/2 teaspoons salt, or more, to taste
3/4 cup + 1 tablespoon water
Oil, for deep frying
Cut paneer into large cubes.
In a bowl, combine spices, ginger garlic paste and flour. Add water and mix to make a smooth batter. Add paneer pieces and toss until paneer is evently coated with the batter.
Heat oil to 350 F.
Drop the paneer pieces, one at a time, into the hot oil. Fry until golden brown.
Remove and drain on paper towels.
Serve with your favorite chutney.