Thursday, March 3, 2011

Paneer Pakoda

Paneer (Cottage Cheese) pieces are dipped in spiced Gram Flour batter and deep fried.


  • 10-12 rectangular pieces of Paneer (Cottage Cheese)
  • 2 cups Besan (Gram Flour)
  • 1 tsp Ginger Garlic paste
  • ½ tsp Green Chili paste
  • 1 tsp Red Chili powder
  • 1 tsp Amchoor Powder
  • ½ tsp Cumin Seeds
  • ¼ tsp Baking Powder
  • Salt to taste
  • Chaat masala to garnish
  • Cooking oil for deep frying


  • Mix ½ tsp red chili powder, ½ tsp amchoor and little salt. Sprinkle over paneer pieces and mix well.
  • In another bowl take besan (gram flour), remaining red chili powder, ginger garlic paste, green chili paste, amchoor powder, cumin seeds, asafetida, baking powder and salt. Mix little water and make a thick paste (batter). Besan paste (batter) should be thick enough to coat the paneer pieces completely. Keep the batter aside for 15 minutes.
  • Heat the oil for deep frying in a kadhai or wok on a medium flame.
  • When the oil is ready for frying, dip one by one paneer piece in the gram flour batter and coat well on all sides. Put them into the hot oil, a few at a time, and fry till golden brown all over turning occasionally.
  • Remove and drain on absorbent paper.
  • Sprinkle Chat masala on Pakodas and serve with chutney of your choice.

Do You Know?

Baking powder is a leavening agent. It is made of baking soda and cream of tartar (another acid powder). It is almost always double action. This means it releases carbon dioxide when mixed with liquid, and releases it again when exposed to heat.


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