নিরামিষ পনির পকোড়া রেসিপি || Niramish Paneer Pakora Receipe || Crispy Paneer Pakora || 2025
Автор: Cooking with Anu
Загружено: 2025-10-10
Просмотров: 7
Here’s a simple Niramish Paneer Pakora (no onion, no garlic) recipe — crispy outside, soft inside, perfect for snacks or tea time. 🍵
🧀 Ingredients
For the batter:
Besan (gram flour) – 1 cup
Rice flour – 2 tbsp (for extra crispiness, optional)
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp
Cumin powder – ¼ tsp
Asafoetida (hing) – a pinch
Salt – to taste
Water – as needed to make a smooth batter
For the pakora:
Paneer – 200 g (cut into small cubes or rectangles)
Oil – for deep frying
Optional for coating (extra flavor):
Chaat masala – a pinch
Black salt – a pinch
👩🍳 Method
Prepare the batter:
In a mixing bowl, add besan, rice flour, turmeric powder, red chilli powder, cumin powder, hing, and salt.
Slowly add water while stirring to form a smooth, thick batter (should coat the paneer pieces easily).
Prepare the paneer:
Cut the paneer into cubes or rectangular pieces.
Pat dry with tissue if watery (this helps the batter stick well).
Coat and fry:
Heat oil in a deep pan on medium flame.
Dip each paneer piece in the batter and carefully slide it into the hot oil.
Fry until golden brown and crisp on all sides.
Remove and drain on paper towel.
Serve hot:
Sprinkle chaat masala or black salt on top.
Serve with kasundi, green chutney, or tomato ketchup.
🌿 Tips
For a Bengali-style touch, you can add a little kalonji (nigella seeds) or ajwain (carom seeds) to the batter.
If you want a softer inside, soak paneer in warm water for 10 minutes before frying.
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