Paneer Pakoda | paneer pakoda recipe

The other day my mother made this tasty Paneer Mutter Masala. However, some of the paneer was still remaining but were not in proper cube shape and somewhat crushed. I took the remaining paneer and made an evening snack paneer pakoda for us made up of few simple ingredients available in the daily household.

Pakoda also called pikora, pakora, pakodi, fakkura, bhajiya, bhajji, bhaji or ponako, is a fried snack, originating from the Indian subcontinent. It is a popular snack across the Indian subcontinent, where it is served in restaurants and sold by street vendors. It is also often found in Indian restaurants as well as South Asian restaurants in the Western World.

Craving for fritters never stops. However, due to the pandemic we would have to give some break to roadside hawkers or any outside food for that matter. Speaking of fitters I remembered the time when it just started raining here in Mumbai and I cooked Khekda Bhaji/Kanda Bhaji. Total Bliss !

Just like Kanda bhaji, even paneer pakoda is extremely easy to make with proper balance of crunch and tanginess which the chat masala adds at the end.

Print

Shopping List

• 3/4 cup paneer

• 1/3 cup all purpose flour or besan

• 2/3 tablespoon yoghurt (curd)

• 1/3 teaspoon chilli powder

• 2/3 teaspoon salt

• 2/3 teaspoon salt

• 1 teaspoon ginger garlic paste

• 2/3 tablespoon lime juice

• Oil for deep frying

• For Garnish

• 1 and 1/3 pinches chaat masala

Paneer Pakoda | Cottage Pakoda

Recipe by tikkhat_masalaCourse: SnacksCuisine: IndianDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

293

kcal

Resting Time

1

hour 

Total time

1

hour 

10

minutes

Golden Crispy Paneer had with ketchup and chat masala. A Perfect snack served with hot cup of tea on a rainy day.

Ingredients

• 3/4 cup paneer

• 1/3 cup flour or besan

• 2/3 tablespoon yoghurt (curd)

• 1/3 teaspoon chilli powder

• 2/3 teaspoon salt

• 1 teaspoon ginger garlic paste

• 2/3 tablespoon lime juice

• Oil for deep frying

• For Garnish

• 1 and 1/3 pinches chaat masala

Directions

• Prepare a thick batter with besan or all purpose flour, yoghurt, chilli powder, salt, ginger, garlic paste and lime juice.
• Marinate the pieces in the batter for at least an hour.
• Heat oil in a vessel and deep fry the paneer pieces till they turn golden and crispy.
• Sprinkle chaat masala and your paneer pakoda’s are ready to serve.

Recipe Video