If I am heating up a kadai of oil for deep frying (or even the oven) I try and make a couple of things to get more bang for my buck. P, my neighbour who taught me to make Pindi Chole once mentioned Paneer Pakoras that she would make. They moved to the US atleast 5 years ago, each time I have paneer I think of those pakoras. This time I made it and tried to remember the ingredients she mentioned, checking online for some recipes. Then went with my standard pakora batter recipe.
The paneer inside the pakora was melt in the mout soft and the batter coating fried to a delicious crisp outside. It was one of those surprisingly easy yet tasty recipes. Totally worth the deep frying.
The recipe makes about 30 paneer pakora fingers with a 200 gram block of store bought paneer.
Paneer Pakora (Batter Fried Cottage Cheese Fingers)
Paneer – 200 grams block
Gram Flour / Besan Flour – ¾ cup
Ajwain Seeds – ½ teaspoon
Red Chilli Powder – ½ teaspoon
Salt to taste
Oil for deep frying
Soda bi Carb – a pinch
Cut the Paneer into ½ inch thick slices. You can halve them or leave them like fingers
Mix the Gram Flour with the salt, soda, red chilli powder and the Ajwain seeds. Mix water a little at a time to form a thick batter.
Heat oil in a frying vessel and when hot, dip the pieces of Paneer into the batter and drop it gently into the hot oil. Do this in batches of 5-6.
Fry for a minute on medium heat till golden, turn over and fry the other side too. Drain on tissue paper. Serve hot.