Cooking Time Required: 10-15 mins
Cost of preparation: 55-60 rupees
Ingredients: Paneer ( 250 gm ), onion ( 1 small ), red chilli powder ( 1/3 tsp ), finely cut coriander leaves( 2 tsp ), finely cut mint leaves ( 2 tsp), salt, oil for deep frying.
For the batter: corn flour ( 4 tsp ), besan/gram flour (2 tsp), ginger-garlic paste ( 1/2 tsp), cumin-chilli powder ( 1/4 tsp ), red chilli powder ( 1/4 tsp ), salt, baking powder ( a pinch ).
Preparation: Mix all the ingredients for batter in a mixing bowl with a little water. Make into a thick paste.
Cut the panner into 1 X 2 inch pieces. Grind the onion, red chilli powder, coriander
leaves and mint leaves into a thick paste.
Cooking: Heat 1 tsp of oil in a pan. Add the paneer pieces and fry for 1-2 mins.
Boil water in a saucepan along with sufficient salt. Add the paneer pieces and boil for 4-5 mins.
Drain the water and make an cut along the length of the panner pieces measuring about 3/4th of its length. Apply a thin layer of the paste in between the two halves. Keep aside for 30 mins for marination.
Heat oil in a wok. Dip the paneer pieces in the batter and add to the oil. Cook the
panner pieces till golden. Remove from wok and keep on a blotting paper/newspaper to
absorb excess oil.
Serve as a snack with tomato sauce / mint-coriander chutney.
Note: Do not over-fry the panner pakodas as they lose their juices and turn hard.