Aloo Paneer Pakora

Aloo Paneer Pakora is a popular Indian snack that combines the deliciousness of potatoes (aloo) and paneer (Indian cottage cheese) deep-fried in a chickpea flour (besan) batter.

Recipe to make Aloo Paneer Pakora:

Ingredients:

• For Pakora Batter:
  • 1 cup chickpea flour (besan)
  • 1 tablespoon rice flour (optional, for extra crispiness)
  • 1/2 teaspoon carom seeds (ajwain)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt, to taste
  • Water, as needed (about 1/2 to 3/4 cup) to make a thick batter
• For Aloo Paneer Mixture:
  • 1 large potato, boiled, peeled, and mashed
  • 100 grams paneer, grated or crumbled
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped (optional)
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon chaat masala (optional)
  • Salt, to taste
  • Fresh coriander leaves, chopped
• Other Ingredients:
  • Oil, for deep frying

Instructions:

1. Prepare Aloo Paneer Mixture:

1. In a mixing bowl, combine the mashed potato, grated paneer, chopped onion, green chili (if using), garam masala, chaat masala (if using), salt, and chopped coriander leaves.
2. Mix well until all the ingredients are combined and the mixture holds together. Adjust seasoning to taste.

2. Prepare Pakora Batter:

1. In a separate bowl, combine chickpea flour (besan), rice flour (if using), carom seeds, cumin seeds, turmeric powder, red chili powder, and salt.
2. Gradually add water to the dry ingredients and whisk to form a smooth, thick batter. The consistency should be thick enough to coat the back of a spoon.

3. Heat Oil for Frying:

1. Heat oil in a deep frying pan or kadhai over medium heat. The oil should be hot enough to fry the pakoras but not smoking hot.

4. Make Aloo Paneer Pakoras:

1. Take a small portion of the aloo paneer mixture and shape it into a small round or oval patty.
2. Dip the patty into the prepared besan batter, coating it evenly on all sides.
3. Carefully slide the coated pakora into the hot oil. Fry in batches, making sure not to overcrowd the pan.
4. Fry the pakoras until they are golden brown and crispy on all sides, turning occasionally with a slotted spoon for even cooking.
5. Once done, remove the pakoras using a slotted spoon and drain excess oil on paper towels.

5. Serve:

1. Serve Aloo Paneer Pakoras hot with green chutney, tamarind chutney, or ketchup.
2. Enjoy these crispy and flavorful pakoras as a snack or appetizer with tea or coffee.

Tips:

• Consistency of Batter: The batter should be thick enough to coat the aloo paneer mixture well. If it’s too thin, add more chickpea flour. If it’s too thick, add a little more water.
• Frying Temperature: Fry the pakoras on medium heat to ensure they cook through evenly and become crispy without burning.
• Variations: You can add other ingredients like finely chopped spinach, grated carrots, or even small pieces of capsicum (bell pepper) to the aloo paneer mixture for added flavor and texture.