Paneer - 1/4 kg, wash and slice into 1" pieces (1/4" thickness)
Besan - 1 cup, (chickpea flour/senaga pindi)
Rice flour - 2 tbsps
Corn flour - 1 tbsp
Red chili powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Ajwain - 1/2 tsp (carrom seeds)
Baking soda - pinch
Salt to taste
Cooking oil for deep frying
preparation:
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 mts in hot water and drain.
Heat oil for deep frying in a heavy bottomed vessel, dip each paneer piece in the prepared pakoda batter such that it is coated on all sides and place in the hot oil. 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.
preparation Tips:
You can sandwich two paneer pieces with green chutney and then dip in pakoda batter and deep fry.
A tsp of green chili paste can be added to the pakoda batter and reduce red chili powder accordingly.
The batter should not be runny or too thick. It should be just right that the paneer is coated well with the batter.
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