Paneer pokora recipes

 PANEER POKORA


Crispy, golden, and perfect with a cup of chai—paneer pakoras are a classic for a reason. Since you enjoy making diverse snacks like onion bread rolls and chicken pakoras, these will be right up your alley.

Here is a straightforward way to get that perfect crunch.

The Ingredients

| Component | Ingredients |

|---|---|

| The Core | 250g Paneer (cut into thick cubes or rectangles) |

| The Batter | 1 cup Besan (gram flour), 2 tbsp Rice flour (for extra crunch), ½ tsp Ajwain |

| The Spices | ½ tsp Turmeric, 1 tsp Red chili powder, ½ tsp Garam masala, Salt to taste |

| The Secret Touch | A pinch of Baking soda, 1 tsp Ginger-garlic paste, Fresh coriander |

Preparation Steps

 * Prep the Paneer: Cut the paneer into desired shapes. To make them more flavorful, you can sprinkle them with a little chaat masala and a drop of lemon juice before dipping.

 * Make the Batter: In a bowl, mix the besan, rice flour, spices, ginger-garlic paste, and coriander. Gradually add water and whisk until you have a thick, smooth consistency. It should be thick enough to coat the back of a spoon without running off instantly.

 * The Dip: Drop the paneer pieces into the batter, ensuring they are fully submerged and coated.

 * The Fry: Heat oil in a deep pan. Once hot (but not smoking), carefully drop the coated paneer pieces in.

 * Golden Finish: Fry on medium heat until they turn a deep golden brown and crispy. Drain on a paper towel.

Pro-Tips for Success

 * The "Sandwich" Version: If you want to level up, slice a small slit in the paneer and stuff it with a bit of green mint chutney before dipping it in the batter.

 * Temperature Control: If the oil is too hot, the outside burns before the paneer warms through; if it’s too cool, they’ll get oily. Aim for a steady medium heat.

Would you like me to find a quick recipe for a spicy mint-coriander chutney to go with these?


Comments

Post a Comment

Popular posts from this blog

PINEAPPLE CHICKEN

Image
MY UNIQUE RECIPES.  Here’s a unique recipe that combines pineapple with meat in a savory and sweet dish: Pineapple Glazed Chicken Skewers . Pineapple Glazed Chicken Skewers Ingredients: For the Chicken Marinade: - 1 pound boneless, skinless chicken thighs (or breasts), cut into 1-inch cubes - 1 cup fresh pineapple chunks (reserve some for garnishing) - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame oil - Salt and pepper, to taste For the Pineapple Glaze: - 1 cup pineapple juice - 1 tablespoon cornstarch - 1 tablespoon brown sugar - 1 tablespoon rice vinegar - 1 teaspoon soy sauce - 1/2 teaspoon crushed red pepper flakes (optional, for a kick) For Assembling: - Skewers (if using wooden skewers, soak them in water for 30 minutes) - Fresh cilantro or green onions for garnish - Lime wedges for serving Instructions: 1. Marinate the Chicken: - In a...
Read more

Fish pasinda

Image
 FISH PASINDA RECIPES "Fish Pasanda" (Machi Pasanda) is a variation of the classic Pasanda dish, which is typically known for its rich, creamy, and mildly spiced gravy. While the original Pasanda was a Mughlai preparation made with flattened cuts of meat, the vegetarian version is Paneer Pasanda (stuffed cottage cheese), and the seafood adaptation uses fish. Since it's a specialty and variations exist, there isn't a single definitive recipe, but most Fish Pasanda recipes follow a similar indulgent structure: Key Components of Fish Pasanda 1. The Fish  * Type of Fish: Firm, white-fleshed fish is generally preferred, as it holds its shape in the rich gravy. Options include Katla, Rohu, Vetki/Bhetki (Barramundi/Asian Sea Bass), or other firm fillets/steaks.  * Preparation: The fish pieces are typically marinated with a mix of ginger-garlic paste, turmeric, red chili powder, and salt. They are then usually shallow-fried or pan-seared until golden brown and partially cooke...
Read more

Taal er Paratta

Image
 TAAL PARATTA Taaler Paratha, or Palm Fruit Paratha, is a delightful and unique flatbread popular in Bengal and other parts of the Indian subcontinent during the monsoon season when ripe palm fruit (Taal) is available. The key ingredient is the sweet, aromatic pulp of the palm fruit, which gives the paratha its distinct flavor and soft texture. Here is a general recipe for making Taaler Paratha. The process is similar to making other parathas, but with the unique addition of palm pulp. Ingredients:  * Palm Fruit Pulp (Taaler Ras): 1/2 to 1 cup (the quantity can be adjusted based on the richness of the pulp and your preference).  * Whole Wheat Flour (Atta): 2 cups (you can also use a mix of wheat flour and all-purpose flour/Maida).  * Sugar: 2-3 tablespoons (or to taste, as the palm pulp is already sweet).  * Salt: a pinch.  * Oil or Ghee: for kneading the dough and frying the parathas. Instructions: 1. Preparing the Palm Pulp:  * This is the most time-...
Read more