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Crunchy Paneer Pakoda
Method
- Wash and cut cottage cheese into two inch by half inch by half inch sized batons.
- Slit each baton into half leaving one edge intact for filling.
- Crush boondi with your hand and keep aside to make garlic chutney, peel and roast garlic in one teaspoon of oil.
- Mix with red chillie powder and salt and grind to a smooth paste, to prepare batter, peel and wash ginger and garlic and grind together to make a paste.
- Mix gram flour with this paste, red chilli powder,turmeric powder, soda bicarbonate and salt.
- Add sufficient water and whisk well to make a batter of a coating consistency.
- Rest the batter for about fifteen minutes.Stuff garlic chutney into the slit of each cottage cheese baton.
- Heat sufficient oil in a kadhai, dip each baton of cottage cheese into the batter.
- Roll into the crushed boondi and deep fry on medium heat till crisp and golden brown.
- Serve hot with a chutney of your choice.
Ingredients:
cottage cheese(paneer)..250gms
oil to deep fry
boondi 1 cup
For Garlic Chutney :
garlic 8-10 cloves
oil 1 tsp
red chillie powder 1tbsp
salt to taste
For Batter
gram flour (besan)1 cup
garlic 1 1/2 inch piece
ginger 5 cloves
turmeric powder 1/2 tsp
soda bicarbonate a pinch
saltto taste
cottage cheese(paneer)..250gms
oil to deep fry
boondi 1 cup
For Garlic Chutney :
garlic 8-10 cloves
oil 1 tsp
red chillie powder 1tbsp
salt to taste
For Batter
gram flour (besan)1 cup
garlic 1 1/2 inch piece
ginger 5 cloves
turmeric powder 1/2 tsp
soda bicarbonate a pinch
saltto taste
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