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STUFFED PANEER PAKODA RECIPE | OUR FAVORITE EASY VEGETARIAN SNACK
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RECIPE
INGREDIENTS
Hari Chutney (Green Coriander Chutney)
1 cup coriander leaves, fresh
1 teaspoon lime juice
2 green chillies, deseeded, roughly chopped
2 cloves garlic, large, chopped
3⁄4 teaspoon salt, or to taste
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300 grams paneer, cut into 2-inch x 2-inch squares x ¾-inch height
Batter
1 cup besan, (chickpea flour)
1⁄2 teaspoon salt, or to taste
3⁄4 teaspoon red chilli powder, mild
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1 cup oil, to fry
chaat masala, to garnish
COOKING METHOD
- Make the Hari Chutney: If making in a blender or wet grinder, add coriander leaves. Pour in lime juice; add green chillies, garlic, and salt. Pulse and grind, occasionally stopping to open the lid and wipe down the sides, to a chutney consistency. Add up to ¼ cup water if needed, being careful that it does not become too fine or watery. If making in a mortar and pestle or on a grinding stone (sil-batta / ammi), place all ingredients together and pound or grind as you would any chutney / wet paste. Loosen with a teaspoon of water if needed. Set aside.
- Place each piece of paneer flat on a cutting board and keeping your knife parallel to the board, slice each piece in half. This will reduce the height in half and result in each piece having 2 halves of about 2-inch x 2-inch x 1/3-inch. Set aside, keeping the halves together.
- Make the batter: Place the besan in a medium bowl and add 1 cup water. Mix well ensuring that the mixture is smooth and no lumps remain. Add salt and red chilli powder and mix well.
- To stuff the paneer, separate the 2 halves of each paneer piece and top one half with ½ teaspoon hari chutney. Place the other half on top and press very gently. Repeat for all pieces of paneer.
- Place a kadhai or wok on high heat and add oil to deep fry. Once the oil is hot, but not smoking, pick up one sandwiched paneer piece, dip well in the batter, remove, letting the excess batter drip off, and place carefully in the hot oil. Place 4 to 5 battered pakodas in the kadhai, without overcrowding. Adjust heat to medium high and fry for 1½ - 2 minutes on each side, or until golden brown. Repeat in batches till all pakodas are done. Drain on a kitchen towel.
- Place on a serving platter and sprinkle generously with chaat masala. Serve hot with extra chutney on the side.
Serves: 8 as a snack
Prep time: 10 minutes
Cook Time: 35 minutes
- Make the Hari Chutney: If making in a blender or wet grinder, add coriander leaves. Pour in lime juice; add green chillies, garlic, and salt. Pulse and grind, occasionally stopping to open the lid and wipe down the sides, to a chutney consistency. Add up to ¼ cup water if needed, being careful that it does not become too fine or watery. If making in a mortar and pestle or on a grinding stone (sil-batta / ammi), place all ingredients together and pound or grind as you would any chutney / wet paste. Loosen with a teaspoon of water if needed. Set aside.
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