Paneer Pakoda - Cottage cheese fritters

There are several popular Indian preparation for Paneer or cottage cheese in several roles like side dish, starters, snacks or main dish. But you cannot compare anything with paneer pakoda or fritters in monsoon season. It is so yummy that when I am writing the recipe my mouth becomes watery. Without wasting time let me tell you about this easy and fast recipe which will surely be the way to heart by stomach.

Preparation Time: - 15 min

Cooking Time: - 20~30 min

Servings: - 2~3 persons

Ingredients:-

1. 150 gm Paneer (Cottage cheese)
2. 1 tsp Ginger Chili paste - optional
3. ½ cup Besan (Gram Flour)
4. 2 tbsp Rice Flour or Corn flour
5. ¼ tsp Haldi (Turmeric powder)
6. ¼ tsp Kashmiri Red Chili powder
7. 1 pinch of Hing (Asfotida)
8. ½ ~ ¾ tsp Ajwain (Carom Seeds)
9. ¼ tsp Baking soda
10. ½ tsp Aamchur powder (dry mango powder) - optional
11. 1 tsp Garam Masala powder
12. Water as needed for the batter
13. Vegetable Oil sufficient for frying ( I used Sunflower oil but you can use Cranola or any vegetable oil )
14. Salt to taste
15. ½ tsp Chat Masala for sprinkling

Preparation:-

1. Cut the Paneer into large slices or the size of your choice. Keep aside. If you are spice lover then you can coat the pieces with ginger chili paste.
2. Take a bowl to make the batter. Pour besan in it.
3. Add Rice Flour, Turmeric powder, Kashmiri red chili powder, Asfotida, Ajwain, Baking soda, Garam Masala powder and salt. You may add aamchur powder optionally to make the final taste little bit tangy.
   
4. Add a little bit of water to make a smooth batter without any lumps. You may use a wired whisk or hand blender for the batter. The batter should be thick but no free flowing.
   
5. In a Kadai or deep bottomed frying pan, heat sufficient oil for deep frying and turn the burner to medium.
6. Dip the paneer pieces in the batter such that each piece is thickly coated by the batter.
   
7. Drop them in the hot oil. Fry one side till golden brown and then flip with a slotted spoon to fry the other side. If your kadai is samller you can fry in batches. Use the same slotted spoon to put it outside.
   
8. You can remove the excess oil by putting the pakoras onto the kitchen towel and wrapping them up for 5 minutes.
9. Once frying is complete stop the burner.
10. Sprinkle chat masala or ground black pepper or rock salt to make your pakodas tastier. I prefer chat masala.
    

Serve hot as a snacks or starter with Pudina (Mint) chutney or tomato sauce.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.