Malwani Style Paneer Pakoda
by Tarla Dalal
paneer pakoda recipe | Malvani style paneer pakora | crispy paneer bhajiya | with 30 amazing images.
Melt-in-the-mouth cubes of paneer are enrobed in a tongue-tickling batter and deep-fried to make this Malvani style paneer pakora. Learn how to make paneer pakoda recipe | Malvani style paneer pakora | crispy paneer bhajiya |
Pakodas are much loved by all in monsoons and winters. paneer pakora are a quick evening snack that has a lovely crispy texture with a moist, soft paneer from within. Mainly made with Paneer and gram flour, this delicious paneer pakoda comes together in under 30 minutes and is sure to become your favorite.
What makes this Malvani style paneer pakora different from regular pakodas is the richness of flavour. Not only is the paneer marinated in lemon juice and spices, but the batter is also reinforced with flavourful ingredients like carom seeds and garam masala.
pro tips to make paneer pakoda: 1. Instead of rice flour you can add corn flour in the batter to make the paneer pakoda crispy. 2. Deep fry a few at a time, do not over crowd them while frying, otherwise the pakodas will soak a lot of oil. 3. Drain them well to remove excess oil.
Enjoy paneer pakoda recipe | Malvani style paneer pakora | crispy paneer bhajiya | with detailed step by step photos.
Malwani Style Paneer Pakoda recipe - How to make Malwani Style Paneer Pakoda
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Malwani Style Paneer Pakoda
1 1/2 cups sliced paneer (cottage cheese)
1 tsp lemon juice
2 tsp ginger (adrak)
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
salt to taste
To Be Mixed Into A Batter (using 1/2 Cup Of Water)
3/4 cup besan (bengal gram flour)
2 tbsp rice flour (chawal ka atta)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp garam masala
1/2 tsp carom seeds (ajwain)
1/4 tsp cumin seeds (jeera) powder
1/2 tsp garlic (lehsun) paste
salt to taste
a pinch of baking soda
2 tbsp finely chopped coriander (dhania)
oil for frying
For Serving
green chutney
tomato ketchup
For malwani style paneer pakoda
- For malwani style paneer pakoda
- To make {span class="bold1"}malvani style paneer pakoda{/span}, combine the paneer, lemon juice, ginger, garlic, turmeric, chilli powder and salt in a deep bowl and toss gently. Keep aside for 30 minutes.
- Heat the oil in a deep non-stick kadhai, dip each masala paneer slice in the prepared batter and drop them in hot oil, a few at a time.
- Deep-fry on a medium flame till golden brown in colour from all the sides.
- Drain on an absorbent paper.
- Serve {span class="bold1"}malvani style paneer pakoda{/span} immediately with green chutney and tomato ketchup.
like paneer pakoda recipe
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paneer pakoda recipe | Malvani style paneer pakora | crispy paneer bhajiya | then do try other pakoda recipes also:
- palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda |
- poha pakoda recipe | poha pakora | Punjabi poha aloo pakoda |
what is paneer pakoda made of?
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Below are the list of ingredients used for making paneer pakoda.
how to make besan batter
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In a deep bowl, add 3/4 cup besan (bengal gram flour). Besan gives the pakodas a crispy exterior and a soft and fluffy interior. Besan has a nutty and slightly sweet flavor that complements the other ingredients in the pakodas, such as paneer, spices, and herbs.
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Add 2 tbsp rice flour (chawal ka atta). Instead of rice flour you can add corn flour in the batter to make the paneer pakoda crispy.
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Add ¼ tsp turmeric powder.
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Add 1/2 tsp chilli powder.
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Add ¼ tsp garam masala.
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Add 1/2 tsp carom seeds (ajwain).
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Add ¼ tsp cumin seeds (jeera) powder.
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Add 1/2 tsp garlic (lehsun) paste.
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Add salt to taste.
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Add ¾ cup water.
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Whisk well.
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Add a pinch of baking soda. Baking soda is used in batter to make Malwani Style Paneer Pakoda to make the pakodas light, fluffy, and crispy.
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Add 2 tbsp finely chopped coriander (dhania).
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Mix well.
how to make paneer pakoda
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To make malvani style paneer pakoda, in a flat plate take paneer slices.
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Add 1 tsp lemon juice.
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Add 2 tsp ginger (adrak) garlic (lehsun) paste.
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Add ¼ tsp turmeric.
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Add ¼ tsp chilli powder.
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Add salt to taste.
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Toss gently. Keep aside for 30 minutes.
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Heat the oil in a deep non-stick kadhai.
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Dip each masala paneer slice in the prepared batter.
-
Drop them in hot oil, a few at a time.
-
Deep-fry on a medium flame till golden brown in colour from all the sides.
-
Drain on an absorbent paper.
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Serve malvani style paneer pakoda immediately with green chutney and tomato ketchup.
pro tips to make paneer pakoda
-
Instead of rice flour you can add corn flour in the batter to make the paneer pakoda crispy.
-
Deep fry few at a time, do not over crowd them while frying, otherwise the pakodas will soak a lot of oil.
-
Drain them well to remove excess oil.
-
In a deep bowl, add 3/4 cup besan (bengal gram flour). Besan gives the pakodas a crispy exterior and a soft and fluffy interior. Besan has a nutty and slightly sweet flavor that complements the other ingredients in the pakodas, such as paneer, spices, and herbs.
| Energy | 433 cal |
| Protein | 11.8 g |
| Carbohydrates | 19.7 g |
| Fiber | 3.1 g |
| Fat | 34.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 513.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 5 mg |
| Folic Acid | 29.4 mcg |
| Calcium | 285.6 mg |
| Iron | 1 mg |
| Magnesium | 27 mg |
| Phosphorus | 224.2 mg |
| Sodium | 14.7 mg |
| Potassium | 151.2 mg |
| Zinc | 0.4 mg |
Made this Malwani Style Paneer Pakoda for evening snack and enjoyed with a cup of masala chai. Waiting for monsoon - the perfect season to enjoy this beauty!