Tandoori Paneer Pakora is a tempting snack dish served with lots of taste and flavors. Small paneer cubes are coated into the batter of besan and curd and then deep fried in hot oil. This would be definitely one of the best recipe to impress your guests.

Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 6-8 persons

Ingredients:

• 500 gms Indian cottage cheese (paneer) cut into cubes
• 2 cups bengal gram flour (besan)
• 1 cup thick curd
• A pinch of baking soda
• 3-4 green chillies thinly chopped
• A pinch of turmeric powder
• 1/2 tsp red chilli powder
• 1 small onion thinly chopped
• 1 tsp tandoori masala powder
• Salt to taste
• Vegetable/canola/sunflower oil
• Fresh coriander leaves chopped

How to make Tandoori Paneer Pakora:

1. Combine besan, curd, salt, baking soda and spices.
2. Mix well and make a thick batter by using little amount of water.
3. Add thinly chopped onion, green chillies and chopped coriander.
4. Mix well and heat sufficient oil in a pan.
5. When the oil is hot enough, then take a tsp of hot oil and pour into the pakora batter.
6. Mix very well.
7. Now coat the cubes of paneer into the batter and deep fry into hot oil.
8. Put only 3-4 pieces of paneer in hot oil.
9. Fry on a medium flame, till turns golden in color and becomes crunchy.
10. Serve hot with coriander chutney and tomato sauce.

Chef Tips:

1. These delicious paneer pakore can be served either as a starter or as a snack dish.
2. The reason behind adding hot oil into the batter is that, in this way pakore will become more puffy and crispy.
3. These pakore must be served immediately.
4. You can add a pinch of red-orange food color for making colored and nice looking pakore.
5. At the time of serving, sprinkle some chaat masala and tandoori masala over the hot pakore and enjoy yummy snacks.
6. Fry these pakore immediately after making batter, else they will become too soft and it would be difficult to fry them.
7. One of important tip is, do not add baking soda, if you are not going to make pakore immediately, it’s because your whole batter will become liquid and not good for making proper pakore.