In pakoda weather, all variations of this irresistable snack food ought to be tried out.
Maharaj Bhanwar Singh's crispy Paneer Pakoda combines the yumminess of cottage cheese with spices and besan, while his crunchy Mirchi Pakoda needs not even ketchup.
Mirchi Pakoda
Serves: 2-3
Ingredients
- 12 Bhavnagari chillies or large green chillies
- 3 cups besan or chickpea flour or gram flour
- 4 tbsp rice flour
- ½ tsp ajwain or carom seeds
- ¼ tbsp lemon-flavoured Eno fruit salts
- Salt to taste, around 2 tsp
- ½ cup or more water
- 3 tbsp oil + extra for frying
- Ketchup, to serve
Method
- Wash, slit and deseed the green chillies.
Keep aside.
- To prepare the batter, in a bowl combine the besan with the rice flour.
Add the ajwain, Eno, salt.
Mix well.
Add the water and mix again until well-combined and there are no lumps and you have a thick-ish batter.
- Heat the 3 tbsp oil and pour it into the batter.
Mix again for silky, smooth consistency.
- Heat the oil for deep frying in a kadhai or frying pan over medium-high heat.
Dip the chillies into the besan batter and deep fry in the oil.
Lower the heat to medium and flip the chillies so they fry evenly.
Fry until crispy.
Drain onto a paper towel or tissue-lined plate.
Serve hot with ketchup.
Paneer Pakoda
Serves: 2-3
Ingredients
- 150 gm paneer or cottage cheese
- 1 cup besan or chickpea flour or gram flour
- Pinch haldi or turmeric powder
- 1 tsp or less red chilly powder
- Pinch hing or asafoetida
- Pinch garam masala
- Pinch ajwain or carom seeds
- ⅔ to ¾ cup water, or as required
- Salt to taste, around 1½ tsp
- Oil for deep frying
- ½ to 1 tsp chaat masala, to serve
Method
- Cut the paneer into cubes.
Keep aside.
- In a large bowl, add the besan, turmeric powder, red chilly powder, garam masala powder, asafoetida, carom seeds, salt.
Mix well.
Slowly add the water, in parts, till it's a thick, smooth batter without any lumps.
Add in the paneer.
Heat the oil in a kadhai or frying pan over medium-high heat.
- Deep fry the batter-coated paneer cubes in batches.
Once they turn ligh golden, flip so they cook evenly.
Fry until crisp and golden brown.
Drain onto a paper towel or tissue-lined plate.
Sprinkle chaat masala on top and serve hot.
Editor's Note: For a vegan version, use 150 gm tofu cubes.
Maharaj Bhanwar Singh is the corporate chef at Khandani Rajdhani.
