Paneer Pakora (Indian cheese fritters)

Pakoras can be made from nearly any vegetable be it, spinach, onions, cauliflowder, potatoes and even chillies by dipping them in a seasoned batter of besan (chickpea flour) and then deep-frying.

Pakoras taste best when eaten piping hot. Paneer makes great pakodas that melt in your mouth. Chutney is the perfect accompaniment to this wonderful snack that is sure to leave you, your family and guests licking their finger tips.

Serves 4

Ingredients required:

To be mixed into a filling
1/2 tsp carom seeds(ajwain), dry roasted and lightly crushed
1/4 cup grated onion, squeezed
2 tsp grated ginger
2 tsp crushed and chopped garlic
1/2 tsp chilli powder
1/2 tsp garam masala
1 tbsp coriander (dhania) powder
1 tbsp dry mango powder(amchur)
Salt to taste
Sugar to taste

For the batter1 cup bengal gram flour(besan)
1/2 tsp chilli powder
1/4 tsp turmeric powder
2 pinches asafoetida (hing)
1 tbsp hot oil
2 tbsp chopped coriander leaves(dhania)
A pinch soda bi-carb
Salt to taste

Other ingredients
2 cups paneer (cottage cheese), cut into 1" cubes
2 tbsp chaat masala

Oil for deep-frying
Tamarind chutney or Tomato ketchup to serve

Method1) For the batter : Mix all the ingredients together with a little water to make a thick batter. Keep aside.

2) How to proceed: Slit the paneer cubes, with the help of a knife, a little more than halfway, but not till the end.

Sprinkle some chaat masala in between the slit portion of the paneer cubes

Stuff a little filling into each paneer cube with the help of a knife and press well.

Heat the oil in a kadhai, dip each paneer cube in the batter and deep-fry on a slow flame till golden brown. Drain on absorbent paper.

Sprinkle with chaat masala and serve hot with chutney of your choice or with one of my hot and sweet or sweet and sour dip.