Paneer Pakora

125 grams(4 oz) Paneer
2 tablespoons Green Chutney + more for serving
1/4 teaspoon Chaat Masala Powder
3/4 cup Gram Flour (besan/ chickpea flour)
A pinch of Baking Soda, optional
1/4 teaspoon Garam Masala Powder, optional
1/4 teaspoon Red Chilli Powder
Salt to taste
Oil, for deep frying

Make thick green chutney by following this recipe. Add less water while making to make thick chutney. You can also use garlic chutney or chaat masala powder or any other chutney instead of green chutney.
Cut paneer into 1½-inch wide and 1/3-inch thick(or 1/2-inch) 8-9 slices or small rectangles or squares.
Take a slice of paneer and cut it from the middle keeping the other side intact using a knife. Cut all the slices in a similar way.
Take one paneer slice and stuff it with the green chutney.
Repeat the same process for remaining ones. Sprinkle chaat masala over it.
Heat oil in a deep frying pan or a kadai over medium flame. Meanwhile, let’s make the batter. Take 3/4 cup gram flour, a pinch of baking soda, 1/4 teaspoon garam masala powder, 1/4 teaspoon red chilli powder and salt in a medium bowl.
Mix all ingredients using a spoon. Add water little by little (used approx. 1/3 cup, add more or less as needed) and mix well to make smooth and thick batter having pouring consistency. Make sure that there are no lumps in the batter.
When the oil is medium hot, dip a stuffed paneer slice in the prepared batter and coat it evenly.
Place it gently into the hot oil. Add 3-4 slices at a time depending on the size of the pan. When the top surface turns light golden brown, flip them using a slotted spoon.
Deep fry them until crispy and light golden brown from both the sides. Take them out using a slotted spoon.
Drain excess oil and place them over the paper napkin in a plate. Hot paneer pakoras are ready to serve with green chutney or tomato ketchup.

For crispier pakoras, replace 2 tablespoons of gram flour with 2 tablespoons of rice flour while making the batter.
You can also make the simple paneer pakoras (without stuffing). Cut them into small (1/4 inch thick) pieces instead of 1/2 inch thick pieces and don’t stuff them.
You can also cut the thick paneer slice into two thin slices and spread the green chutney on one slice and cover it with another slice like a sandwich.
For variation, stuff the pakoras with mint chutney, garlic chutney or chaat masala powder instead of green chutney.
Pic Courtesy: Google
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