Paneer Ke Pakode (special recipe)

A rainy day… 4:30pm… a cozy veranda… experiencing petrichor… What does it remind you of? Of course hot pakodas! With an aromatic and flavorful kadak chai.

Pakoda being an oily snack, is still loved across the country. I am a bit uncomfortable when its about oily food, but with an amazing weather and a controlled quantity (lol I’m laughing while typing this) I’m sort of fine relishing a snack like this.
My husband loves diving in a pool of oil and hates it when I compromise on these elements – oil, spices and red chilies. Not that he isn’t health-conscious, but he is right in a way to say, “some food are meant to be oily and spicy. You’ll kill the essence if you pull your hands too much.”

So here I am with a very simple recipe for amazing and crispy pakodas for those perfect moments.

Ingredients:

  1. Besan (bengal gram flour) ………… 2 cups
  2. Paneer (cottage cheese) ……………. 100 gms
  3. Cinnamon …………………………………… 1 medium stick
  4. Cloves …………………………………………. 2
  5. Cardamom …………………………………. 2 pods’ seeds
  6. Garlic ………………………………………….. 4 cloves
  7. Green chilli …………………………………. 2
  8. Coriander leaves ……………………….. 1/2 cup
  9. Turmeric powder ………………………. 1/4 tspn
  10. Cumin powder …………………………… 1/2 tspn
  11. Coriander powder……………………… 1/2tspn
  12. Red chillie powder…………………….. 1/2 tspn
  13. Cornflour powder……………………… 1 tspn
  14. Sweet Soda…………………………………. a pinch
  15. Salt………………………………………………. to taste
  16. Oil……………………………………………….. for frying

Method:

  1. Heat a pan and roast cinnamon, cardamom and cloves till they swell a little and crush them to powder
  2. In a grinder, grind together Coriander leaves, Green chillies and Garlic
  3. Mix all the ingredients with Besan and add water for your perfect consistency. It should not be too thin but a little thick so that it sticks well to the paneer
  4. Keep it aside for about 10 mins or minimum 5 mins. You can prepare your chutney for the pakodas of your choice till then
  5. Cut the paneer in cubes or any size of your liking
  6. In a wok (kadai) pour oil and let it heat. Once its hot, test with a drop of besan in it. If it floats immediately, you oil is ready. Put the flame to medium
  7. Coat the paneer one by one as you start frying, but do not overcrowd the pakodas. It’ll be difficult to change the sides if they stick to each other
  8. Keep changing their sides after every minute, and once they are golden, remove them and place on a kitchen towel (tissues) to soak excess oil

 

My father loves to garnish the pakodas with lemon squeezed onion rings. My husband generally sprinkles chat-masala over it and I like it simple. Whatever the garnishing is, its always about what hits your taste-buds.

So try this recipe and do let me know how you liked it and as usual, I would love to know your suggestions as well.

Thanks for your time and have a great time cooking!

 

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