Paneer Pakora (Indian cheese fritters)

Pakoras can be made from nearly any vegetable be it, spinach, onions, cauliflowder, potatoes and even chillies by dipping them in a seasoned batter of besan (chickpea flour) and then deep-frying.

Pakoras taste best when eaten piping hot. Paneer makes great pakodas that melt in your mouth. Chutney is the perfect accompaniment to this wonderful snack that is sure to leave you, your family and guests licking their finger tips.

Serves 4

Ingredients required:

To be mixed into a filling
1/2 tsp carom seeds(ajwain), dry roasted and lightly crushed
1/4 cup grated onion, squeezed
2 tsp grated ginger
2 tsp crushed and chopped garlic
1/2 tsp chilli powder
1/2 tsp garam masala
1 tbsp coriander (dhania) powder
1 tbsp dry mango powder(amchur)
Salt to taste
Sugar to taste

For the batter
1 cup bengal gram flour(besan)
1/2 tsp chilli powder
1/4 tsp turmeric powder
2 pinches asafoetida (hing)
1 tbsp hot oil
2 tbsp chopped coriander leaves(dhania)
A pinch soda bi-carb
Salt to taste

Other ingredients
2 cups paneer (cottage cheese), cut into 1" cubes
2 tbsp chaat masala