Quick and easy paneer pakodas are crispy outside and soft inside.
Ingredients
Paneer pieces
1 cup of besan/chickpea flour
1 tbsp rice flour
1/2 tsp ajwain/carom seeds
a pinch of baking soda
2-3 green chilies
2" piece of ginger
Salt to taste
Oil for deep fry
Preparation
Make a paste with green chili and ginger.
Get your paneer pieces ready.
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Procedure
Preparing batter
Combine besan/chickpea flour, rice flour, baking soda, and salt. Mix them well. Then add carom seeds and ginger green chili paste. Make a thick batter by adding some water slowly.
Frying
In a thick bottom skillet pour some oil for deep fry and place it on the stove top. Turn on the stove to medium flame.
Put a little bit of batter in oil to see if the oil is ready. If the batter comes up quickly with bubbling, that means the oil is ready.
Dip the piece of paneer in the batter and let it coat all sides and slowly and carefully drop in the hot oil.
Continue with other paneer pieces until the skillet is full.
Do not over crowd the oil, because you need some space to move them.
When they are getting golden color on one side turn them to the other side.
Fry them on both sides until golden color.
Drain the oil and take them out with the help of a slotted spoon onto a paper towel.
Serve them hot with tomato sauce or chutney.
Enjoy the quick paneer pakodas, crispy outside and soft inside.
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Preparing batter
Combine besan/chickpea flour, rice flour, baking soda, and salt. Mix them well. Then add carom seeds and ginger green chili paste. Make a thick batter by adding some water slowly.
Frying
In a thick bottom skillet pour some oil for deep fry and place it on the stove top. Turn on the stove to medium flame.
Put a little bit of batter in oil to see if the oil is ready. If the batter comes up quickly with bubbling, that means the oil is ready.
Dip the piece of paneer in the batter and let it coat all sides and slowly and carefully drop in the hot oil.
Continue with other paneer pieces until the skillet is full.
Do not over crowd the oil, because you need some space to move them.
When they are getting golden color on one side turn them to the other side.
Fry them on both sides until golden color.
Drain the oil and take them out with the help of a slotted spoon onto a paper towel.
Serve them hot with tomato sauce or chutney.
Enjoy the quick paneer pakodas, crispy outside and soft inside.
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