Paneer Pakoda – Paneer Pakora

Pakodas always have a high demand at home, am sure it is the same in every household. This Paneer Pakoda is an easy and tempting pakoda variety. I totally forgot to use a litre of milk and realised it only when it went overdue the expiry date. It curdled upon boiling which was what I expected!! So I added some curd and made it as paneer/cottage cheese. Make sure to check that the paneer is not sour. If it is please do not use it, if it tastes good continue to use it.

So if u happen to have spoiled milk do not throw it away, make paneer out of it and try this Paneer Pakoda. Do check my other paneer recipes HERE..

Now to the recipe..

[Preparation Time – 10 mins : Cooking Time- 20 mins]

Ingredients:

• Milk – 1 litre
• Curd – 3 to 4 tbsp
• Besan/Chickpea flour – 1/2 cup
• Rice flour – 1 tbsp
• Onion – 1 (finely chopped)
• Green Chillies – 2 (finely chopped)
• Coriander leaves – few (finely chopped)
• Salt – as needed
• Chilli powder – 1/2 tsp
• Chaat Masala – 1/2 tsp
• Oil – to fry

Method:

• Heat milk in a sauce pan. When it starts boiling add curd to it and continue to boil it. It will start curdling. When u see the water is clear and slightly green in colour, switch off the flame.

• Strain it using a strainer and leave it for about 10 to 15 mins. Make sure there is no excess water in it. Mash it well with your hands and keep it ready.

• Add the chickpea flour, rice flour, chopped onions, green chillies, corainder leaves, salt, chilli powder and chaat masala to the scrambled paneer. Mix well with your hands to make a soft dough. No need to add water.

• Heat a pan with oil and drop small pieces of the mixture. Cook until golden brown by flipping it and cooking it evenly on all sides. Drain it in paper towels.

Thats it!! Hot and crispy Paneer Pakoda is ready!!

Serve with a cup of tea or coffee!!

Tips:

1. I have shown the step wise procedure to make paneer at home with good milk. But as I have mentioned above, I used spoiled/curdled milk. The milk already curdled and I added curd to it so that the water separates well. Make sure that the paneer is not sour (if using spoiled milk). If it is sour, pls discard it and use fresh milk.
2. If u are using store bought paneer, u can grate it and continue with the rest of the procedure.
3. Water is not needed to make it to a dough like consistency. If u are not able to bring it together, u can add 1 or 2 tbsp of water. Not more than that.
4. Fry the Paneer Pakoda in low-medium flame, as it well get cooked very quickly. It will get burnt if u fry in high flame.