PANEER PAKORA

INGREDIENTS
Paneer Preparation

• 200 grams paneer cut to desired sizes (6C whole milk, boiled, add 3T vinegar until curdle, pour into cheese cloth over colander, rinse w/cold water, squeeze out liquid, hang to drip out, press flat w/heavy stuff 3-4hrs)
• ¼ tsp red chili powder or pepper powder as needed
• ½ tsp chaat masala
• ½ tsp garam masala
• Oil for deep frying

Batter

• ½ cup besan or gram flour (Chickpea flour)
• 2 tbsps rice flour or corn starch or corn flour (to make crispy, optional)
• ¼ tsp red chili powder or pepper powder as needed
• Salt as needed (1/2 t works)
• ¾ to 1 tsp ajwain or carom seeds (sub Thyme seeds)
• 1 tsp ginger green chili paste Or crushed ginger & 1 green chilli paste
• Water as needed to make the batter

DIRECTIONS

1. Cut paneer to desired sizes.
2. Sprinkle red chili powder, garam masala and chaat masala.
3. Toss them well in the bowl. Set this aside.

Making paneer pakora

1. Heat oil in a deep kadai on a medium heat.
2. Add besan, rice flour, salt, ajwain, red chili powder, ginger chili paste to a bowl.
3. Pour water just enough to make a thick but free flowing batter.
4. When the oil is hot enough, dip each paneer piece in the batter, swipe off the excess dripping batter.
5. Gently slide to the hot oil. You can use your fingers or a table spoon to do this.
6. Do not disturb them for about a minute.
7. Gently keep stirring & flipping to fry evenly until they turn golden.
8. Drain them to a colander. Sprinkle some chaat masala.
9. Serve paneer pakora hot with chutney or a cup of tea.

From: https://www.indianhealthyrecipes.com/paneer-pakora-recipe-paneer-pakoda/