How to make Palak Paneer Pakoda - SK Khazana -
These unusual pakodas have a flavourful paneer mixture stuffed in spinach leaves and batter fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach leaves (palak) (पालक के पत्ते ), Paneer (cottage cheese) (पनीर)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Palak Paneer Pakoda - SK Khazana checkout Spinach Corn Cheese Sandwich Toast, Spinach Pie, Spinach With Raisins, Spinach Rice And Olive Balls . You can also find more Snacks and Starters recipes like Baked Namakpara Phuljari Kebab Hara Masale ka Bhuna Paneer Pistachio Coconut Cookies
Palak Paneer Pakoda - SK Khazana Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
Prep Time : 21-25 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Palak Paneer Pakoda - SK Khazana Recipe
Spinach leaves (palak) blanched 12-16
Paneer (cottage cheese) 150 grams
Mozzarella cheese grated 1/4 cup
Dried red chillies crushed 1/4 teaspoon
Fresh coriander leaves 1 tablespoon
Salt to taste
Pakoda mix 180 grams
Oil for deep-frying
Tomato ketchup to serve
Method
Step 1
Grate cottage cheese into a bowl. Add mozzarella cheese, crushed red chillies, coriander leaves and salt and mix well.
Step 2
Place some cheese mixture in the center of each spinach leaf, fold three sides and roll to make a compact parcel.
Step 3
Heat sufficient oil in a kadai.
Step 4
Take Pakoda Mix in a bowl, add sufficient water and whisk to make a smooth batter of coating consistency.
Step 5
Dip each spinach roll in the batter, shake off excess batter and drop into the hot oil. Deep fry till golden and crisp. Drain on absorbent paper.
Step 6
Arrange them on a serving platter and serve hot with tomato ketchup.
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.
