How To Make Tasty Stuffed Paneer Pokora At Home Step By Step

 Introduction of Recipe: Paneer Pakora, a popular North Indian snack for parties, teatime and when you want to cook something special for the teatime. Soft, melt in mouth Indian cottage cheese slices coated in spiced gram flour batter, and then deep-fried to crispy perfection is a perfect Party appetiser or festive snack.

Ingredients:

Paneer: Indian Cottage cheese. I always prefer to use homemade paneer for most of my paneer recipes. But for this pakora, you can use store-bought paneer as well.

Besan: also known as gram flour or chickpeas flour. 

Spices and Seasonings: Red chilli powder, turmeric powder, coriander powder, chaat masala powder, Salt, grated ginger, ajwain (carom seeds), green chilli, coriander/cilantro.

Rice bran oil: You can use any vegetable oil with a high smoke point. In my experience rice bran oil is the best for deep frying. 

How To Make Paneer Pakora:

Making Batter for Pakoda: First, add besan/gram flour in a mixing bowl. To this add salt, red chilli powder, turmeric powder, coriander powder, grated ginger, crushed green chillies, chopped coriander leaves. Mix to combine and add about ½ a cup of water to make a thick pakora batter. Add little more water to make a coating consistency batter.

Preparing Paneer Slices: To prepare paneer slices first cut 1-inch thick slab of paneer from the middle so that it makes two big slices. Now on one paneer slice coat a thick layer of green chutney. ( Green Chutney Recipe).This chutney recipe is also included in my channel.

Cover this chutney coated side of paneer with another plain slice of paneer. Cut these sandwiched paneer slices into smaller slices of 1x1.5 inch slices.

Deep fry the paneer pakora: To Deep fry the pakoda, first heat oil in a wok or kadai. When it starts to smoke lower the heat and then dip the stuffed paneer slices in spiced gram flour batter and one by one add into the hot oil. 

After one or two minutes, turn them over and cook till crispy on both sides.

Then paneer pakora served with tomato sauce and salad.

Recipe Notes & Tips:

• Use soft and fresh paneer for the perfect result.
• Instead of green chutney, you can use chaat masala for coating paneer. To make Chandni chowk Style Pakora I use a special chaat masala for coating them.
• To make them crispy make sure to deep-fry them at optimum temperature.
• The secret of making good pakora or fritters is the temperature of oil. Deep frying in lesser hot oil results in more absorption of oil, to make pakora absorb less oil always add them when the oil is hot.

  

  Stuffed Paneer Pakora