How to make Crunchy Paneer Pakora -
Chunks of paneer slathered with a spicy garlic chutney, coated in a gram flour batter and crunchy boondi and fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage cheese, Gram flour
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Crunchy Paneer Pakora checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Mango Fish Kababs Parappu Vadai-SK Khazana Stuffed Chicken Breasts In Tomato Capsicum Sauce Mexican Chaat
Crunchy Paneer Pakora Recipe Card
Cubes or thick fingers of paneer stuffed with spicy garlic chutney, dipped in gram flour batter, coated with crushed boondi and deep-fried make one of the most perfect starters. Crunchy outside and soft inside this one is a definite hit with all the paneer lovers.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Crunchy Paneer Pakora Recipe
Cottage cheese 250 grams
Gram flour 1 cup
Boondi 1 cup
Garlic cloves 8-10
Oil 1 teaspoon
Red chilli powder 1 tablespoon
Salt to taste
Ginger paste 1 tablespoon
Garlic paste 1 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Soda bicarbonate a pinch
Salt to taste
Method
Step 1
Cut cottage cheese into two inch by half inch by half inch batons. Slit each baton into half leaving one edge intact for filling.
Step 2
Crush the boondi with your hand and set aside. To make garlic chutney, peel and roast garlic in one teaspoon of oil.
Step 3
Mix with red chilli powder and salt and grind to a smooth paste. To prepare batter mix gram flour with this paste, red chilli powder, turmeric powder, soda bicarbonate and salt.
Step 4
Add sufficient water and whisk well to make a batter of a coating consistency.
Step 5
Rest the batter for about fifteen minutes. Stuff garlic chutney into the slit of each cottage cheese baton.
Step 6
Heat sufficient oil in a kadai, dip each cottage cheese baton in the batter, roll in the crushed boondi and deep fry on medium heat till crisp and golden brown.
Step 7
Drain on absorbent paper. Serve hot with a chutney of your choice.
Nutrition Info
Calories : 1819 Kcal
Carbohydrates : 95.3 gm
Protein : 77.3 gm
Fat : 125.6 gm
Other : Fiber- 23.9gm
Best Cooked In
Wonderchef Tangerine Wok with Lid 20cm
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
