June 3, 2014

Paneer pakora, From Priya Shiva

My good friend Priya from India has these delicious snacks on her website http://priyakitchenette.blogspot.in/

You can follow Priya on Facebook at priyakitchenette

Paneer pakora is a great evening snack for any day. Its also easy to make and usually loved by everyone. You can also easily serve it as a starter for any party but ensure you have plentiful ready as they easily vanish

Paneer pakora, From Priya Shiva guest posts My name is Roz but lots call me Rosie. Welcome to Rosies Home Kitchen. I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home Half Acre Farm. It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food. My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks. My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.Ingredients:

Paneer/Cheese Cottage – 100 grams (chopped into small cubes)
Besan / Gram Flour / Chickpeas Flour – 1 cup
Rice flour – 1/4 cup
Ajwain/carom seeds – 1/2 tsp
Red Chili powder – 1/2 tsp
Salt to taste
Cooking oil for deep frying

 

Method:

1) Add besan, rice flour, ajwain, red chilli powder and salt in a bowl. 
2) Add water little by little and make a batter for the pakoras. The batter should not be runny and a little thick so that they coat easily over paneer.
3) Heat oil in a pan over medium flame.

5) Dip paneer cubes in the the batter and fry it in oil
6) Remove from the pan and drain the excess oil and serve it hot.
 
Sprinkle some chaat masala on top of the pakoras and serve it hot with some chutney/tomato sauce. 
 
Tips:
 
1) Make sure to check if oil is ready. You can check by dropping a small ball of the dough in the hot oil and if it immediately comes on top, oil is ready. 

 

Paneer pakora, From Priya Shiva guest posts My name is Roz but lots call me Rosie. Welcome to Rosies Home Kitchen. I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home Half Acre Farm. It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food. My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks. My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.

 

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One comment on “Paneer pakora, From Priya Shiva”

  1. priya

    You are such a sweetheart..love you dear ..thanks a million for featuring my recipe on your blog :)

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