Ingredients:

• Milk – 1.5 litres
• Besan – 100 g
• Tomato sauce – 4 tsps
• Cheese cube – 2
• Pineapple jam – 6 tsps
• Mint chutney – 6 tsps
• Red Chilli – 1/2 tsp
• Garam Masala – 1/2 tsp
• Coriander powder – 1/2 tsp
• Green coriander – 1 bunch (finely chopped)
• Ginger – 1 small piece (chopped)
• Green chilli – 3-4 (chopped)
• Lemon – 1
• Oil for frying
• Salt to taste

Method:

1. Boil the milk with green chillies, ginger, green coriander, and garam masala.
2. Add lemon juice, curdle the milk and put it in a muslin cloth.
3. When the paneer gets set, cut it into 1 inch pieces and keep aside.
4. Add water, salt, coriander powder, red chillies to the besan and prepare the batter.
5. Take 4 pieces of paneer.
6. pply mint chutney on 2 pieces.
7. On the third piece, apply tomato sauce and pineapple jam on the fourth.
8. Now arrange the paneer pieces thus – the one with tomato sauce first, then the one with mint chutney, the piece with jam next and the other mint piece last.
9. Dip the pieces in batter and fry until golden.
10. Grate the cheese and spread on the pakodas.
11. Add a few drops of tomato sauce.

Recipe courtesy of Sarrita Nagdev