Ingredients:

• For the Paneer pakodas:
• 125 g – paneer, cut into desired shape and size
• 1/4 tsp – Red Chilli powder
• 2 pinches – Turmeric powder
• 1/4 tsp – salt
• 1/4 tsp – chaat masala powder
• 200 ml – oil for frying
• For the gram flour (besan) batter: 100 g (1 cup) – besan
• 65-80 ml – water
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• salt to taste
• 1/4 tsp – Hing
• For the green chutney:
• 1 cup (200 g) – chopped Coriander leaves (or 150 g of Coriander leaves and 50 g of Mint leaves)
• 1 – onion, chopped
• 2 tsp – Lemon juice
• 2 – Green chillies
• salt to taste
• 1/2 tsp – Sugar
• 1- 1/2 inch piece of Ginger
• 2-3 tbsp – water

Method:

1. For the batter:
2. Mix all the ingredients in 65-80 ml of water and keep aside for half an hour. The batter should be of pouring consistency.
3. For the green chutney:
4. Make a thick paste of the ingredients in a mixer with very little water.
5. For the paneer pakodas:
6. Mix the red chilli powder, chaat masala powder, turmeric powder and salt. Marinate the paneer pieces in the mixture and keep aside for 15 minutes.
7. Heat oil in a frying pan, then reduce the heat to medium.
8. Dip the marinated paneer pieces in the batter and deep-fry until golden colour on both the sides. Fry 6-7 paneer pieces at a time.
9. Drain and place on a kitchen towel to absorb the excess oil. Serve with the green chutney.
10. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya