By: Payal
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Paneer chutney pakora gives a spicy twist to regular paneer pakora by adding hari (green) chutney inside the filling itself. These pakoras are an indulgent delicacy that is hard to resist during rainy evenings.
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It is a perfect appetiser and party snack that can be easily prepared at home for any occasion. Try this simple recipe to enjoy it fresh and hot.
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For the paneer:
250 g paneer
Oil for deep frying
For the chutney:
1 cup mint leaves
½ cup coriander leaves
Juice of 1 lemon
6 green chillies
1 tbsp dhaniya
1 onion, roughly chopped
1 tsp sugar
1 tsp salt
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2 cups besan
1 tbsp oil
1 tsp red chilli powder
½ tsp ajwain seeds
4 garlic cloves, crushed or pounded
Salt to taste
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In a large mixing bowl, combine all the batter ingredients—besan, oil, spices—along with water. Mix until smooth and lump-free. Cover and let it rest for 15 minutes.
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In a blender jar, add all the chutney ingredients and grind them coarsely without using water. The chutney should be thick and not runny.
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Cut the paneer into large rectangular slices. Spread a layer of green chutney on one slice and place another slice over it to form a sandwich. Repeat with the remaining pieces.
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Dip each paneer sandwich into the besan batter, ensuring it is fully coated. Deep fry in hot oil until crisp and golden brown on all sides.
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Serve the hot pakoras with tomato ketchup, imli (tamarind) chutney, or extra hari chutney on the side. They taste best when served fresh.
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