Yay!!! This is the 100th recipe of Chhappann Bhog!
Many more to come!!! 🙂
250 gm Paneer (chopped) (Cottage Cheese)
1 Cup besan (bengal gram flour)
1/2 Tea spoon lal mirch
1/2 Tea spoon haldi
2 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste
Add little salt to the paneer pieces, mix well and keep aside.
In a bowl mix besan, mirch, haldi, hara dhania and salt.
Pour water slowly and make batter to required consistency.
Heat oil in pan.
To the batter add 1 table spoon hot oil and mix.
Dip paneer pieces in the batter and deep fry the pakodas.
Serve hot with ketchup and chutney.
P.S. – Paneer Pakodas taste yummier in monsoon with a cup of ginger tea with friends 🙂