Amritsari Paneer Pakora I Paneer Pakora I अमृतसरी पनीर पकोड़ा I Pankaj Bhadouria 

Amritsari Paneer Pakora I Paneer Pakora I अमृतसरी पनीर पकोड़ा I Pankaj Bhadouria
Have you ever made Paneer Pakora at home and experienced that the besan separates out from the paneer piece? Well, no more!
I am sharing a tip with you to make the perfect Paneer Pakora. With the help of this tip, the Paneer Pakora will not have the besan layer and the paneer separating out.
This Paneer Pakora recipe is made in the Amritsari style where the Paneer pieces are first marinated and then the batter also includes the addition ajwain and kasuri methi.
So the next time you make Paneer Pakora at home, try this Tip.
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Recipe :
Amritsari Paneer Pakora
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 3-4
Ingredients: 300g Paneer
2tbsp Lemon Juice
1 tsp Kashmiri Chili Powder
1 tsp Garlic Paste
Salt to taste
1 tsp Kasuri Methi
For the Batter:
3/4b cup Besan (Chickpea Flour)
1 tbsp Rice Flour
1 tsp Garlic Paste
1 tsp Kashmiri Red Chili Powder
¼ tsp Carom Seeds (Ajwain)
Salt to taste
1 tsp Coriander Powder
½ tsp Turmeric Powder
Water as required
To Coat:
2 tbsp Besan
1 tbsp Rice Flour
Oil as required
Method:
Mix together the lemon juice, red chili powder, ½ tsp salt, kasuri methi and garlic paste.
Cut paneer into 1” by 2” pieces or squares as desired. Marinate the paneer pieces in the prepared mixture for 15-20 minutes.
Mix together the besan & Rice flour. Add the powdered spices, garlic paste, ajwain and sufficient water to make a thick batter of dropping consistency. Set aside for 10 minutes. Mix again and add more water to adjust the consistency.
Heat about 1” oil in a pan to medium heat.
In a plate, mix together the besan for coating and the rice flour. Mix well.
Roll each marinated piece of paneer in the powder and then dip in the besan batter.
Allow excess batter to drip away and put in medium hot oil to fry. When crisp from underside, flip and fry to a golden colur. Remove on an absorbent paper. Serve hot with chutney.
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