Monsoon Special: Paneer Pakoda You Must Try In Rainy Season
Paneer Pakoda – Indian cuisine has a variety of pakoda that incorporates different vegetables or paneer or cheese. Indian cooking typically includes gram flour to make fritters. Black chickpeas are dried and ground finely or coarsely into flour called besan.
Curdling milk is a process to make Indian non-melting cheese called paneer. These fritters of Indian cheese are then deep-fried. Paneer is a common cheese that is firm because it is in its natural form. It can be sliced or cut into various shapes, but the texture is different than American cottage cheese.
Paneer pakoda is a popular northern Indian dish that you can also find in many restaurants. In our house, we have a custom once a month to make mixed padora with various vegetables and paneer. We not only enjoy this treat but also share it with friends and family.
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If I fry pakodas at home, I usually cook them once. But if they’re made by my father-in-law’s family, they fry them twice. The padora is fried to a pale golden color and some are placed on kitchen paper towels. Such pakodas can be warmed up when they are cool, or if they are left hot, additional frying can be done until they turn crisp and golden.
When you eat paneer pakoda with your family and friends, it always tastes better.
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Although the process is time-consuming, I usually don’t use this method because it ensures a crisp paneer padora. You should give it a try using double frying to make it extra crispy.
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Ingredients of Paneer Pakoda
- ½ tsp Kashmiri red chili powder
- ¾ tsp chaat masala
- 1 tsp ginger garlic paste
- ¼ tsp salt
- 10 cubes paneer/cottage cheese
- 1 tsp Kasuri methi
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For besan batter:
- ¾ cup gram flour/besan
- ¼ tsp chaat masala
- ¼ tsp salt
- ¼ tsp Hing
- ¼ tsp turmeric / Haldi
- ¼ tsp Kashmiri red chili powder
- ½ cup water
- 2 tbsp rice flour
- Oil for frying
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Steps to make Paneer Pakoda
- In a large bowl, mix together one teaspoon of ginger, two teaspoons of garlic, one teaspoon of red chili powder, 1/4 tsp salt, and one teaspoon each of Kasuri methi and chaat masala.
- Combine well forming a paste.
- Add 10 cubes of paneer and coat with a besan paste before frying.
- Prepare besan batter in a mixing bowl by using ¾ cups besan flour and 2 tablespoons rice flour.
- Add a quarter to a half teaspoon of turmeric, a quarter teaspoon of chili powder, a quarter teaspoon of hing (asafoetida), a quarter teaspoon of chaat masala, and a quarter of a teaspoon of salt.
- Combine well forming a paste.
- Add water and whisk smooth to make a pakoda batter.
- Also, add a pinch of baking soda and mix gently.
- Submerge the paneer in the prepared batter and cover it completely from all sides.
- Fry the paneer until it turns into a golden brown color.
- Take it out and place it above the tissue paper for oil absorption
- Serve hot with red and green chutney.
