1 cup besan (gram flour - also called chickpea flour)
1/2 tsp chilli powder (optional)
1/2 tsp coriander powder
1/2 tsp cumin powder (roasted if possible)
1/2 tsp dried mango powder (optional)
1/2 tsp tumeric powder
salt to taste (about 1/2 to 1 tsp)
pinch of baking soda
Instructions
Combine all the dry ingredients along with ½ cup of water in
a deep bowl and mix well. Keep aside.
combine the paneer into the mix bowl and coat well.
Heat the oil in a deep non-stick kadhai (pan), dip each
masala paneer cubes in the batter, a few at a time and deep-
fry on a medium flame till golden brown in colour from all the
sides.
Drain on an absorbent paper.
Serve immediately with green chutney, imli chutney and/or
tomato ketchup.
Originally Submitted
12/6/2016
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