Ingredients

• For the paneer pakodas:
• 125 g - paneer, cut into desired shape and size
• 1/4 tsp - red chilli powder
• 2 pinches - turmeric powder
• 1/4 tsp - salt
• 1/4 tsp - chaat masala powder
• 200 ml - oil for frying
• For the gram flour (besan) batter: 100 g (1 cup) - besan
• 65-80 ml - water
• 1/2 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• salt to taste
• 1/4 tsp - hing
• For the green chutney:
• 1 cup (200 g) - chopped coriander leaves (or 150 g of coriander leaves and 50 g of mint leaves)
• 1 - onion, chopped
• 2 tsp - lemon juice
• 2 - green chillies
• salt to taste
• 1/2 tsp - sugar
• 1- 1/2 inch piece of ginger
• 2-3 tbsp - water

How to Make Paneer Pakoda and Green Chutney

• For the batter:
• Mix all the ingredients in 65-80 ml of water and keep aside for half an hour. The batter should be of pouring consistency.
• For the green chutney:
• Make a thick paste of the ingredients in a mixer with very little water.
• For the paneer pakodas:
• Mix the red chilli powder, chaat masala powder, turmeric powder and salt. Marinate the paneer pieces in the mixture and keep aside for 15 minutes.
• Heat oil in a frying pan, then reduce the heat to medium.
• Dip the marinated paneer pieces in the batter and deep-fry until golden colour on both the sides. Fry 6-7 paneer pieces at a time.
• Drain and place on a kitchen towel to absorb the excess oil. Serve with the green chutney.
• Recipe Courtesy: Niya's World