Paneer pakora| Amritsari paneer pakora
Paneer pakora| Amritsari paneer pakora- One of the simplest vegetarian snack recipes that requires minimal ingredients and tastes divine with a hint of garlic. It is a perfect party pleaser and an equally perfect kids snack.
- 500 gms fresh paneer
- 1 tbsp besan/ chickpea flour
- 1 1/2 tsp garlic paste/ground garlic store bought/ fresh
- salt to taste
- 1/2 tsp deghi mirchi/ paprika
- 1 tsp kasoori methi hand crushed
- 1-2 tsp water to make paste
- 1 tsp ajwain / carom seeds optional
- 1 tsp coriander powder
- Chaat masala To sprinkle on top/ For home made chaat masala check the post or notes
Mix all the ingredients for the marinade- Besan, Garlic paste, salt, deghi mirchi powder, kasoori methi, carom seeds , coriander seeds and water. Add more water to adjust the consistency if required.
Cut the paneer into cubes and add it to the marinade. Coat the cubes nicely with the marinade and keep aside for 20-30 minutes. Paneer absorbs all flavours quickly so you do not have to marinade this for a very long time.
Heat oil in a pan / Karahi.You can use any vegetable oil, or mustard oil for frying. If you are using mustard oil make sure to heat it till smocking point , and then let it cool a bit so that it doesn't burn.Whatever oil you are using ensure it is hot enough for frying. Slowly dip the marinated paneer pieces in the oil and fry for about 2-3 minutes till these are golden brown. Take it out on a kitchen towel to absorb any excess oil.
Sprinkle chaat masala when still hot and serve. These can be had on its own with a side of tamarind chutney (Imli chutney), or ketchup and some green mint chutney.
Making home made paneer-
You need full fat non homogenised milk, Juice of one lemon , and 1 tsp of vinegar.
Bring the milk to a boil. As soon as it starts boiling , bring the heat to medium and slowly add the lemon juice. Start mixing and the milk starts to curdle. Add the vinegar. Mix again and let it simmer for 2-3 minutes till all the water (whey) separates from the milk fats. Take it off the heat.
Seperate the fat and the whey by pouring the liquid through a sieve, covered with a muslin cloth. Let all the liquid separate, and once the fat separates squeeze the muslin cloth to remove any excess whey. Now keep the paneer wrapped in muslin cloth under a heavy pan (for 3-4 hours) so that any left over moisture is extracted , and what you are left with is solid paneer slice.
Once it is ready, you can slice it into cubes and use it for the recipe.
Making a quick chaat masala at home
I mostly have this prepared and stores in a jar. It comes in very handy to sprinkle over any savoury snacks or even raita.
Use equal amounts of kala namak (Black salt), red chilli powder, amchoor powder, little black pepper, salt to taste. Mix all spices together and the homemade masala is ready to be sprinkled on your pakoras .