Introduction: Paneer and Onion Pakoda
Monsoon in India lasts for a couple of months. The rainy days are the ones when movement becomes restricted. It is at this point that food becomes the centre of thought. With rains making market food unhealthy, the best option seems experimenting in kitchen. So here is a spicy, tangy recipe that your tongue craves for when it pours cats and dogs.
Let's learn to make Paneer & onion pakoda this monsoon. Paneer is equivalent to a cottage cheese and is a premium food product in India.
Serving Size : 2 people
Paneer - 250 gms (Grated)
Onion - 150 gms (Chopped)
Besan( Gram flour) - 200 gms
Oil - 200ml
Spices to taste
Utensils Required :
Kadhai (For frying)
Deep vessel (For mixing)
Karchi (Perforated Spoon)
Step 1: Preparing the Paneer (Cottage Cheese)
Grate the paneer to very fine texture. Use your hands to separate/fine tune the grated lumps.
Step 2: Preparing the Batter
Mix the besan with water in a deep vessel. Stir it continuously so that they get mixed properly and the batter has a smooth uniform texture.
Add chopped onions to it.
Also, add the finely grated paneer to the batter.
Now, mix them again by stirring.
The batter will now become thick.
Make sure it's not too liquidy otherwise the pakoda won't get required shape and break while frying. Add more besan to address this issue.
Step 3: Frying Them Up
Prepare the oil in a Kadai and keep it on medium flame.
Use a spoon to take the batter and drop it in the oil safely.
Don't drop it from too much height otherwise oil may spill out on your hands.
Step 4: Almost Done
As you put them in the Kadhai, keep turning them up and down with the Karchi (Perforated spoon) to ensure uniform cooking. Refer to images.
Slowly, the pakoda's will turn golden brown.
Take them out, soak the excess oil and they are ready to be served.
Serving Suggestion : Best served hot with green pudina chutney.
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