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Garma Garam Paneer Pakora: A Monsoon Treat That’ll Make You Go Wah!

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Chef Curry Do’pyaza

Garma Garam Paneer Pakora: A Monsoon Treat That’ll Make You Go Wah!

Namaste and Sat Sri Akal, my foodie friends! Chef Curry Do’pyaza here, back in your kitchens (virtually, of course!) with a recipe that’s as comforting as a warm hug on a rainy day. Today, we’re diving deep into the crispy, golden world of Paneer Pakora!

This delightful snack is a true Indian staple, especially during the monsoon season. Imagine the pitter-patter of rain outside, a steaming cup of chai in one hand, and a plate of these beauties in the other. Bliss, right? We also love whipping these up during festivals like Diwali and Holi, or even for a simple family get-together. Because honestly, is there ever a bad time for pakoras? I think not!

A Little Trip Down Pakora Lane

The history of pakoras is as rich and layered as the flavors themselves. While the exact origins are debated, many believe they originated from the Mughal era. They were a simple way to transform vegetables and other ingredients into a tasty, portable snack. Over time, different regions developed their own unique pakora variations. Paneer Pakora, with its creamy, melt-in-your-mouth paneer (Indian cheese), is a relatively modern and incredibly popular addition to the pakora family.

Get Ready to Fry!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

What You’ll Need (Ingredients)

  • For the Paneer:
    • 250 grams Paneer (Indian Cheese), cut into thick rectangular or triangular slices
    • 1 teaspoon Adrak-Lahsun Paste (Ginger-Garlic Paste)
    • 1/2 teaspoon Lal Mirch Powder (Red Chili Powder)
    • 1/4 teaspoon Haldi Powder (Turmeric Powder)
    • Salt to taste
  • For the Besan Batter:
    • 1 cup Besan (Gram Flour)
    • 1/4 cup Chawal ka Atta (Rice Flour) – This makes them extra crispy!
    • 1/2 teaspoon Ajwain (Carom Seeds) – Adds a lovely aroma and aids digestion.
    • 1/2 teaspoon Lal Mirch Powder (Red Chili Powder)
    • 1/4 teaspoon Haldi Powder (Turmeric Powder)
    • 1/4 teaspoon Baking Soda
    • Salt to taste
    • Water, as needed to make a smooth batter
  • Other:
    • Vegetable Oil or Canola Oil, for frying

Let’s Cook! (Step-by-Step Instructions)

  1. Marinate the Paneer: In a bowl, gently mix the paneer slices with ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it rest for at least 10 minutes. This allows the paneer to absorb all the delicious flavors.
  2. Make the Besan Batter: In a separate bowl, whisk together the besan, rice flour, ajwain, red chili powder, turmeric powder, baking soda, and salt. Gradually add water, mixing continuously, until you get a smooth batter that is neither too thick nor too thin. It should be able to coat the paneer slices evenly.
  3. Heat the Oil: Heat the oil in a kadhai (wok) or deep frying pan over medium heat. To check if the oil is hot enough, drop a tiny bit of batter into the oil. It should sizzle and rise to the surface.
  4. Dip and Fry: Dip each marinated paneer slice into the besan batter, making sure it’s coated on all sides. Carefully drop the coated paneer into the hot oil, a few pieces at a time. Don’t overcrowd the pan!
  5. Fry to Golden Perfection: Fry the pakoras until they are golden brown and crispy on all sides, turning them occasionally. This should take about 3-4 minutes per batch.
  6. Drain and Serve: Remove the pakoras from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve them hot and fresh!

Chef Curry’s Top Tips for the Best Pakoras

  • Don’t overmix the batter: Overmixing can develop the gluten in the besan, resulting in tough pakoras.
  • The oil temperature is key: If the oil is not hot enough, the pakoras will absorb too much oil and become soggy. If it’s too hot, they will brown too quickly on the outside and remain uncooked inside.
  • Add a pinch of hing (asafoetida) to the batter: It adds a unique flavor and aids digestion.
  • Experiment with spices: Feel free to add other spices like coriander powder, garam masala, or amchur (dry mango powder) to the batter for a different flavor profile.

Cooking it Your Way

  • Air Fryer: Preheat your air fryer to 375°F (190°C). Lightly spray the pakoras with oil and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
  • Oven: Preheat your oven to 400°F (200°C). Place the pakoras on a baking sheet lined with parchment paper. Lightly spray with oil and bake for 15-20 minutes, flipping halfway through, until golden brown.
  • Induction Stove/Gas Stove: Follow the same steps as mentioned above for frying in a kadhai or deep frying pan. Adjust the heat as needed.

Note: Pressure Cooker, Microwave, Slow Cooker, and Crockpot are not suitable for this recipe.

Nutritional Nibbles (Approximate Values per Serving)

  • Calories: 250-300
  • Protein: 15-20 grams
  • Fat: 15-20 grams
  • Carbohydrates: 15-20 grams

Disclaimer: These are approximate values and may vary depending on the specific ingredients and cooking methods used.

Serving Suggestions

Serve these delectable paneer pakoras hot with:

  • Pudina Chutney (Mint Chutney): A refreshing and vibrant accompaniment.
  • Imli Chutney (Tamarind Chutney): A sweet and tangy counterpoint to the savory pakoras.
  • Tomato Ketchup: A classic choice that kids (and adults!) love.
  • Chai: A must-have for the perfect monsoon evening.

Your Turn!

Now, my dear readers, it’s time for you to don your aprons and get cooking! I urge you to try this simple yet satisfying Paneer Pakora recipe at home. Share these crispy delights with your friends and family, and spread the joy of good food. Happy cooking, and until next time, keep the flavors sizzling!