Paneer Capsicum Pakora

Ingredients list for Paneer Capsicum Pakora

• 250 grams Cottage Cheese
• 2 teaspoon Green Capsicum
• 1 medium Fresh coriander leaves bunch
• 1 medium Fresh mint leaves bunch
• 3-4 Green chillies
• 1 tablespoon Lemon juice
• to taste Salt
• to deep fry Oil
• FOR BATTER
• 1/2 inch piece Ginger
• 2 cloves Garlic
• 2 Green chillies
• 1 cup Gram flour (besan)
• 3 tablespoons Cornflour/ corn starch
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Turmeric powder
• 1-2 Whole dry red chillies,crushed
• 1 tablespoon Lemon juice
• 1 tablespoon Oil
• to taste Salt
• TO SERVE
• 2 teaspoons Chaat masala
• 1 teaspoon Red chilli powder

Method

1. Cut the paneer into one inch squares. Halve and deseed the capsicums and cut them into one inch squares. Roughly chop coriander leaves, mint leaves, green chillies, ginger and garlic. Grind together coriander leaves, mint leaves, four green chillies to a fine paste.
2. Add lemon juice and salt to taste. Separately grind together ginger, garlic and two green chillies to a fine paste for the batter. In a bowl mix besan, cornflour, baking powder, turmeric powder, crushed red chillies, ginger-garlic-green chilli paste and salt. Add lemon juice and oil and mix. Add a little water to make a thick batter. Spread the green chutney on either side of the paneer squares.
3. Stick capsicum squares on both sides of the paneer square. In a bowl mix chaat masala and red chilli powder. Heat sufficient oil in a kadai. Dip the sandwiched paneer pieces in the batter and deep fry till golden. Drain the pakoras on absorbent paper. Cut into two halves. Place on a serving plate. Sprinkle the dry masala and serve hot.

Nutrition Info