Friday, August 7, 2009

Dal ka Paneer Pakoda( Cottage Cheese Fritters)

For a change make paneer pakoda with moong dal flour which is easily available in Indian Grocery Stores.


  • 1 pound paneer (cottage cheese) cut into cylindrical shaped pieces
  • 1 cup Moong dal flour (available at Indian Grocery Stores)
  • ¼ cup semolina (Suji)
  • 2 tsp cooking oil
  • 1 tbsp green chili paste
  • ½ tsp garlic paste
  • 1 tsp amchur powder (dry mango powder or chat masala or lemon juice)
  • ½ tsp red chili flakes
  • ¼ tsp asafetida
  • ½ tsp cumin seeds
  • 2 tbsp finely chopped cilantro leaves
  • Salt to taste
  • Cooking oil to fry


  • Mix moong dal flour, suji and all other ingredients except for Paneer and cooking oil for frying. Add water to make batter of dropping consistency.
  • Beat batter in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
  • Let batter rest for about ½ an hour at a warm place.
  • Sprinkle little salt, chili powder on the paneer cubes.
  • Dip each piece of paneer in batter and deep fry in oil on medium heat.
  • Drain on paper towels.
  • Serve the paneer pakoda hot with coriander / mint chutney or Ketchup.

Note: You can add ½ tsp ENO fruit salt to the batter before frying to make fritters crispier.

Do You Know?

If performed properly, deep-frying does not make food excessively greasy, because the moisture in the food repels the oil. The hot oil heats the water within the food, steaming it from the inside out; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles towards the surface. However, if the food is cooked in the oil for too long, much of the water will be lost and the oil will begin to penetrate the food.

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