Paneer tan Punjabian di jaan hai that means Punjabis love paneer in any form and if it’s in the form of pakoras then there isn’t any comparison.
Pakoras make a wonderful snack that can be made in minutes without any elaborate preparation. Whenever you’re in a mood of fried snack, just whip some batter, dip the spiced paneer, fry n enjoy pakoras with a cup of hot tea and company of your loved ones.
I first had crunchy paneer pakoras in my college canteen. They tasted awesome and like a glutton, I finished the plate within minutes. When I enquired the guy about the secret of all that crunch then he told me that he had coated pakoras with crushed boondi. After that I had made crunchy paneer pakoras n number of times. Since this week I’m working on cornflakes and I had been posting only the sweet recipes with cornflakes, so for a change I made crunchy pakoras with a coating of corn flakes.
These days my daughter demands for some thing special in her tiffin as she is free to bring anything due to exams. So I packed these pakoras in her tiffin. When she came back from the school, she excitedly told me that all her friends liked them so much that they plundered upon all pakoras and she had to satisfy with one only.
Now on to the recipe….
|Paneer ||300 grams|
|Corn flakes ||1 cup|
|Green chutney||as required|
|Besan / Chick pea flour||1 cup|
|Ginger||½ inch, grated
|Green chilies||2, chopped finely
|Cumin seeds||½ teaspoon
|Coriander seeds||½ teaspoon, crushed
|Carom seeds||¼ teaspoon
|Red chilli powder||½ teaspoon
|Garam masala||½ teaspoon
|Pomegranate powder||½ teaspoon
- Cup the paneer into cubes or fingers.
- Apply green chutney between two pieces of paneer or make a slit in the paneer piece and apply chutney in between.
- Similarly prepare all the paneer pieces.
- Crush the cornflakes with your hand or pulse in a blender and keep aside.
- Take gram flour in a mixing bowl. Add all the ingredients for the batter and make a thick batter by using water. Rest the batter for 15 minutes.
- Heat oil in a wok to medium high.
- Dip each paneer piece into batter, coat with corn flakes and deep fry in the oil till brown and crispy.
- Drain on a tissue paper and serve hot with green chutney or tomato sauce.