Ingredients with Measurements:
- 200g paneer, cut into small cubes
- 1 cup besan (gram flour)
- 1/4 cup rice flour
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- Salt to taste
- Water as required
- Oil for deep frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, add besan, rice flour, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.
2. Gradually add water to the mixture and whisk until you get a smooth batter.
3. Add paneer cubes to the batter and mix well, making sure that each paneer cube is coated with the batter.
4. Heat oil in a deep frying pan over medium heat.
5. Once the oil is hot, drop the paneer cubes one by one into the oil and fry until golden brown.
6. Use a slotted spoon to remove the pakodas from the oil and place them on a paper towel to remove excess oil.
7. Serve hot with chutney or ketchup.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- Serves 4
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 20g
- Protein: 10g
Substitutions for ingredients:
- Paneer can be substituted with tofu or any other firm cheese.
- Besan can be substituted with all-purpose flour or corn flour.
Variations:
- Add chopped onions, green chilies, and coriander leaves to the batter for extra flavor.
- Add a pinch of baking soda to the batter for a lighter and crispier texture.
Tips and tricks:
- Make sure the oil is hot enough before adding the paneer cubes.
- Do not overcrowd the frying pan, as it can lower the temperature of the oil and make the pakodas soggy.
- Serve the pakodas immediately after frying for the best taste.
Storage instructions:
- Chhanamukhi Paneer Pakodas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the pakodas, preheat the oven to 350°F and bake for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pakodas on a platter with a side of chutney and garnish with chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
Pairings:
- Chutney, ketchup, or any other dipping sauce of your choice.
Suggested side dishes:
- Masala chai or any other hot beverage.
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the pakodas are not crispy enough, add a pinch of baking soda to the batter.
Food safety advice:
- Make sure the oil is not too hot, as it can cause the pakodas to burn.
- Use a slotted spoon to remove the pakodas from the oil to prevent any oil splatters.
Food history:
- Chhanamukhi Paneer Pakoda is a popular Indian snack that originated in the northern region of India.
Flavor profiles:
- Spicy, crispy, and savory.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indian