Paneer Pakora

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Last Updated on December 14, 2020 by Chef Mireille

Paneer Pakoda

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.

Paneer Pakora

(click here for printable recipe)
Serves 4
Ingredients:
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.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#24

Don’t forget to try some of my other pakora recipes:
Cauliflower
Plantain
Okra

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READ  Kuih Dadar - Bujang Dalam Selimut - Asian Stuffed Pandan Crepes for #BreadBakers

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Anonymous

    I've had tons of Paneer Pakodas while growing up in Delhi and there they slice their paneer thin and put spice green chutney between two slices of paneer (like a mini sandwich) before frying them in batter. It is always served with tamarind sweet and sour chutney.

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