Crunchy Paneer Pakora for the weekend Ingredients Cottage cheese paneer 250 grams Tirupati Cooking Oil by N K Proteins Ltd for frying Boondi 1 cup FOR GARLIC CHUTNEY Garlic 8 10 cloves Oil 1 teaspoon Red chilli powder 1 tablespoon Salt to taste FOR BATTER Gram flour besan 1 cup Ginger paste 1 tablespoon Garlic paste 1 teaspoon Red chilli powder 1 teaspoon Turmeric powder 1 2 teaspoon Salt to taste Mix a cup of besan rice flour corn four ginger garlic paste red chili powder baking soda and salt and enough water to make a thick paste Blanch paneer pieces for 5 minutes in hot water and drain Heat oil for deep frying in a heavy bottomed vessel dip each paneer piece in the prepared pakora batter such that it is coated on all sides Deep fry on medium flame to a golden brown shade and remove onto absorbent paper Place on a serving plate and serve with tomato ketchup or green chutney and a cup of Masala chai

Monsoon

Tirupati Cooking Oil,  Monsoon

Crunchy Paneer Pakora for the #Monsoon weekend:

Ingredients
•Cottage cheese (paneer) 250 grams
• Tirupati Cooking Oil by N. K. Proteins Ltd for frying
•Boondi 1 cup
•FOR GARLIC CHUTNEY
•Garlic 8-10 cloves
•Oil 1 teaspoon
•Red chilli powder 1 tablespoon
•Salt to taste
•FOR BATTER
•Gram flour (besan) 1 cup
•Ginger paste 1 tablespoon
•Garlic paste 1 teaspoon
•Red chilli powder 1 teaspoon
•Turmeric powder 1/2 teaspoon
•Salt to taste

> Mix a cup of besan, rice flour, corn four, ginger garlic paste, red chili powder, baking soda and salt and enough water to make a thick paste.
> Blanch paneer pieces for 5 minutes in hot water and drain.
Heat oil for deep frying in a heavy bottomed vessel, dip each paneer piece in the prepared pakora batter such that it is coated on all sides.
> Deep fry on medium flame to a golden brown shade and remove onto absorbent paper.
> Place on a serving plate and serve with tomato ketchup or green chutney and a cup of Masala chai.

Crunchy Paneer Pakora for the #Monsoon weekend: Ingredients •Cottage cheese (paneer) 250 grams • Tirupati Cooking Oil by N. K. Proteins Ltd for frying •Boondi 1 cup •FOR GARLIC CHUTNEY •Garlic 8-10 cloves •Oil 1 teaspoon •Red chilli powder 1 tablespoon •Salt to taste •FOR BATTER •Gram flour (besan) 1 cup •Ginger paste 1 tablespoon •Garlic paste 1 teaspoon •Red chilli powder 1 teaspoon •Turmeric powder 1/2 teaspoon •Salt to taste > Mix a cup of besan, rice flour, corn four, ginger garlic paste, red chili powder, baking soda and salt and enough water to make a thick paste. > Blanch paneer pieces for 5 minutes in hot water and drain. Heat oil for deep frying in a heavy bottomed vessel, dip each paneer piece in the prepared pakora batter such that it is coated on all sides. > Deep fry on medium flame to a golden brown shade and remove onto absorbent paper. > Place on a serving plate and serve with tomato ketchup or green chutney and a cup of Masala chai.

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