- 1 cup paneer (cottage cheese) cut into rectangular pieces
- 1 cup Singhare ka Atta
- Rock salt to taste
- ½ tsp red chili powder
- ½ tsp amchoor powder
- 1 tsp green chili paste
- 1 tsp ginger paste
- 2 tbsp cup cilantro leaves chopped
- Cooking oil for deep frying
Mix the Singhare ka Atta, rock salt, red chili powder, amchoor powder, green chili paste and ginger paste in a bowl.
Add water to the mixture and transfer it to a blender. Beat the Atta water mixture in blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let the batter rest 30 minutes in a warm place
Sprinkle little salt, red chili powder on the Paneer pieces .
Heat the ghee/oil in a kadhai/pan over medium flame for deep-frying.
Dip pieces of paneer in the batter. Put each batter-coated paneer in the hot oil.
Fry the paneer pakodas until reddish gray and crisp.
Drain on paper towels.
Serve the paneer pakoda with Peanut Coconut chutney.
Do you know?
On Second Day of Navratri, second form of Goddess Durga known as 'Brahmacharini', is worshipped.
Her name is derivative of the word 'Brahma', which means 'Tapa' or penace. She is also a form of Uma or Parvati, a form of Mata Shakti.