Alu, Paneer Pakoda(Potato, Paneer Fritters)


  • 2 cups besan (Gramflour)
  • 1/2 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1/2 tsp ajwain (carom seeds)
  • 1/2 tsp amchur powder (mango powder)
  • Salt to taste
  • 2 tbsp finely chopped coriander leaves
  • 1/2 tsp baking powder
  • 200 gm paneer
  • 200 gm potatoes
  • Chaat masala for sprinkling
  • Oil for deep frying

Method –

  1. Dry the paneer well with a kitchen towel
  2. Slice the paneer into 2” thin rectangular pieces and set aside
  3. Cut the potatoes into thin rounders. Sprinkle some salt, red chilli powder and amchur powder. Rub well and set aside
  4. In a bowl, mix the besan, coriander leaves, cumin seeds, red chilli powder, cumin seeds, carom seeds and salt
  5. Pour water little by little and whisk the batter well
  6. It should be a smooth and free flowing batter
  7. Cover the batter and set it aside for 10 minutes
  8. After 10 minutes, add 1/2 tsp baking powder to the batter
  9. Whisk well for 1 minute
  10. If the batter is too thick, add a little water
  11. Heat oil in a deep kadhai
  12. Coat the paneer pieces with the batter
  13. Drop the besan coated paneer into the oil and fry on medium heat for about 2 minutes
  14. Drop the besan coated potatoes and cook for about 3-4 minutes
  15. Drain the pakoda on absorbent paper, sprinkle chaat masala and serve with tomato ketchup or green chutney


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