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Recipe of Paneer Pakoda,

June 16, 2017

While traveling across the Punjab one comes across the one of the most delicious yet simple snack. . . The pakoda.

Pakodas can be made from nearly any vegetable be it spinach, onions, cauliflower, potatoes and even chilies by dipping them in a seasoned batter of besan and then deep-frying.

Pakodas 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 fingertips.

Preparation Time: 15 mins
Cooking Time: 15 mins
Total Time: 30 mins
Makes 4 servings

1 1/2 cups paneer (cottage cheese) cubes
oil for deep-frying

To Be Mixed Into A Dry Powder
1/4 tsp carom seeds (ajwain)
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
1/2 tsp chaat masala
salt to taste

For The Batter
1 cup besan (bengal gram flour)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 pinches of asafoetida (hing)
1 tbsp hot oil
2 tbsp chopped coriander (dhania)
a pinch of baking soda
salt to taste

For Serving
green chutney
tomato ketchup
For the batter
1) Combine all the ingredients along with ½ cup of water in a deep bowl and mix well. Keep aside.

How to proceed
1) Combine the paneer and the prepared dry masala powder in a deep bowl and toss gently.
2) Heat the oil in a deep non-stick kadhai, dip each masala paneer cubes in the batter, a few at a time and deep-fry on a medium flame till golden brown in colour from all the sides.
3) Drain on an absorbent paper.
4) Serve immediately with green chutney and tomato ketchup.

Nutrient values per serving
Energy : 345 cal
Protein : 15.8 g
Carbohydrates : 28.9 g
Fiber : 6.3 g
Fat : 18.5 g
Cholesterol : 0 mg
Vitamin A : 388.1 mcg
Vitamin B1 : -0.3 mg
Vitamin B2 : -0.5 mg
Vitamin B3 : 0.5 mg
Vitamin C : 4.1 mg
Folic Acid : 60.5 mcg
Calcium : 284.9 mg
Iron : 2.2 mg
Magnesium : 0 mg
Phosphorus : 0 mg
Sodium : 30.9 mg
Potassium : 299 mg
Zinc : 0.7 mg

VIA : tarladalal

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