Crispy & Delicious Amritsari Paneer PakorasVeg
Experience the authentic taste of Amritsari Paneer Pakoda with this easy, crispy snack recipe. Made using a flavorful batter of gram, rice, and refined flour infused with ginger-garlic paste, carom seeds, and aromatic spices, these golden-brown fritters are a delight. Each piece of paneer is perfectly coated and fried to a crisp, then finished with a tangy sprinkle of dried mango powder. Enjoy these addictive bites hot with chutney or ketchup for a perfect evening treat.
Ingredients
For the Batter:
2 tbsp Gram Flour (besan)
2 tbsp Rice Flour
2 tbsp All-Purpose Flour (Maida)
1 tsp Asafoetida Powder (Hing)
1 tsp Carom Seeds (Ajwain)
1 tsp Ginger-Garlic Paste
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 piece Lemon
to taste Salt
as needed Water
For the Pakoras:
500 g Paneer
as needed Salt
Oil
For garnishing Dry Mango Powder
Instructions
1
In a large bowl, combine gram flour (besan), rice flour, and refined flour. Add the spices and aromatics: asafoetida (hing), carom seeds (ajwain), ginger-garlic paste, turmeric (haldi), red chilli powder, lemon juice, and salt. Gradually add water and mix well until you achieve a smooth, lump-free batter.
2
Cut your paneer into your desired shapes and sizes. Place them in a bowl, add a little salt, and gently roll the pieces to ensure they are coated.
3
Heat oil in a kadai or wok on a high flame. Dip the seasoned paneer pieces into the batter, ensuring they are generously coated.
4
Carefully place the coated paneer into the hot oil. Fry on high flame until they turn golden brown.
5
Remove the pakoras and transfer them to an absorbent tissue paper. Garnish with a generous sprinkling of amchur (dried mango powder) or chaat masala and serve immediately.
Nutrition Facts
3 servings per recipe
