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Amritsari paneer fry recipe | Amritsari paneer pakoda | paneer Amritsari |

Amritsari paneer fry recipe | Amritsari paneer pakoda | paneer amritsari |



Amritsar is a wonderful place. It's well known for the Golden Temple, but mostly for the famous Amritsari Khana. The most popular dish from Amritsar is the Amritsari macchi. Here I have substituted the macchi or fish with paneer. The paneer is dipped in a flavourful marinade and deep fried making it crispy and crunchy on the outside and deliciously soft on the inside. The chaat masala adds just the right amount of punch to the recipe. This makes and excellent finger food at parties and a lip-smacking treat when hunger pangs strike!

Paneer Amritsari

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Paneer Amritsari recipe - How to make Paneer Amritsari

Preparation Time:    Cooking Time:    Total Time:     20Makes 20 pieces
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Ingredients


For Paneer Amritsari
1 1/2 cups paneer (cottage cheese) , cut in to 50 mm long cubes
1 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp lemon juice
rice flour (chawal ka atta) for rolling
oil for frying

To Be Mixed Into A Marinade Using 1/4 Cup Water
1/4 cup hung curds (chakka dahi)
1/4 tsp carom seeds (ajwain)
1/2 tbsp kashmiri red chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
2 tbsp besan (bengal gram flour)
2 tbsp rice flour (chawal ka atta)
salt to taste
1/2 tsp chaat masala

Method
For paneer amritsari
    For paneer amritsari
  1. To make amritsari paneer fry recipe, combine, ginger garlic paste, kasuri methi, lemon juice and salt in a flat plate. Mix well.
  2. Add the paneer and rub the marinade well. Keep aside for 5 to 10 minutes.
  3. Dip each paneer cube in the marinade and coat it well using rice flour.
  4. Heat oil in a deep pan, deep fry a few coated paneer cubes until light golden brown and crispy.
  5. Repeat step 5 to deep fry all the pieces. Drain it well on an absorbent paper.
  6. Serve amritsari paneer fry hot with green chutney.
Nutrient values per serving
Energy266 cal
Protein12.8 g
Carbohydrates14.7 g
Fiber2.3 g
Fat17.4 g
Cholesterol0 mg
Vitamin A282.9 mcg
Vitamin B1-0.6 mg
Vitamin B2-0.7 mg
Vitamin B3-0.4 mg
Vitamin C2.3 mg
Folic Acid22.1 mcg
Calcium354 mg
Iron0.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium11 mg
Potassium108 mg
Zinc0.3 mg
Paneer Amritsari recipe with step by step photos

like amritsari paneer fry recipe
    like amritsari paneer fry recipe
  1. Amritsari paneer fry recipe | Amritsari paneer pakoda | paneer amritsari | then do try other paneer fry recipes also: 
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what is amritsari paneer fry made of?
    what is amritsari paneer fry made of?
  1. See the below image of list of ingredients for making amritsari paneer fry.

how to make the marinade
    how to make the marinade
  1. To make Amritsari paneer fry recipe | Amritsari paneer pakoda | paneer amritsari | in a deep bowl, add ¼ cup hung curds (chakka dahi). Hung curd adds a touch of richness and creaminess to the final dish.  When the marinated paneer is fried, the yogurt solids caramelize slightly on the surface, contributing to a richer flavor profile.
  2. Add ¼ tsp carom seeds (ajwain). Carom seeds have a unique flavor profile that is often described as warm, slightly pungent, and thyme-like.  They add a subtle complexity to the spice mix in the pakora batter.
  3. Add ½ tbsp kashmiri red chilli powder. Kashmiri chili powder is known for its vibrant red hue, which contributes to the classic red color of the pakora batter.
  4. Add ¼ tsp turmeric powder (haldi). Turmeric powder adds a beautiful golden yellow hue to the pakoda batter. This vibrant color is a signature characteristic of Amritsari cuisine and adds visual appeal to the dish.
  5. Add ½ tsp garam masala. Garam masala brings a warm, comforting, and slightly spicy dimension to the pakoda batter.
  6. Add 2 tbsp besan (bengal gram flour). Besan is the main flour used to create the batter that coats the paneer cubes. It provides the structure and holds everything together during frying.
  7. Add 2 tbsp rice flour (chawal ka atta). Rice flour helps create a lighter and crispier coating around the paneer compared to using only besan.
  8. Add salt to taste.
  9. Add ½ tsp chaat masala. This blend of spices creates a harmonious balance of tangy, salty, savory, and slightly spicy notes that elevate the overall flavor profile of the pakoda.
  10. Add water.
  11. Whisk well.

how to make amritsari paneer fry recipe
    how to make amritsari paneer fry recipe
  1. In a flat plate, add 1 tbsp ginger-garlic (adrak-lehsun) paste. Ginger and garlic are aromatic powerhouses. The paste adds a pungent and warming aroma to the paneer, making the pakoras even more enticing.
  2. Add 1 tsp dried fenugreek leaves (kasuri methi). The aroma of kasuri methi is quite pleasant and adds another dimension to the overall sensory experience of the pakoda.
  3. Add 1 tsp lemon juice. A squeeze of lemon juice adds a touch of brightness and tanginess to the marinade.
  4. Add salt. Salt enhances the flavors of the paneer itself.
  5. Mix well.
  6. Add 1½ cups paneer (cottage cheese), cut in to 50 mm (2") long cubes.
  7. Rub the marinade well. Keep aside for 5 to 10 minutes.
  8. Dip each paneer cube in the marinade.
  9. Coat it well using rice flour.
  10. Repeat step 8 and 9 to coat all the paneer pieces.
  11. Heat oil in a deep pan, deep fry a few coated paneer cubes.
  12. Until light golden brown and crispy. 
  13. Repeat step 5 to deep fry all the pieces. Drain it well on an absorbent paper.
  14. Serve Amritsari paneer fry recipe | Amritsari paneer pakoda | paneer amritsari | hot with green chutney.

pro tips to make amritsari paneer fry recipe
    pro tips to make amritsari paneer fry recipe
  1. Pair your Amritsari Paneer Fry with cooling mint chutney, tangy tamarind chutney, or a side of raita for a delightful combination of textures and tastes.
  2. Use full-fat fresh yogurt in the marinade for added richness and creaminess.
  3. Avoid adding too much water to the marinade. You want a thick coating that adheres well to the paneer, not a runny batter.
  4. Use fresh, firm paneer for the best texture. Avoid frozen paneer as it can become crumbly when fried.

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