With the festive season round the corner and friends and family flocking in, it’s often the need of the hour to cook something spicy, tasty and lip-smacking to go with tea. This is one of my all-time hit pakoda recipes.
Paneer Capsicum Sandwich Pakoda:
Difficulty Level: Easy
- Paneer (Cottage cheese) – 250 grams
- Coriander – Mint Chutney – prepare it beforehand
- Green Capsicum – 2 medium-sized
- Oil – for frying
For the Batter:
- Ginger – 1/2 inch
- Garlic – 3 to 4 cloves
- Green Chilies – 3
- Besan (Gram flour) – 1 cup
- Cornflour – 2.5 tbsp
- Baking powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Whole dry red chili crushed – 2
- Lemon juice – 1 tbsp
- Oil – 1 tbsp
- Salt to taste
- Chaat Masala (I used Everest Chaat Masala) – 2 tsp
- Red Chili powder – 1 tsp
- Prepare Green Coriander and Mint Chutney.
- Cut Paneer into one inch squares. Keep the pieces wide but not too thick.
- Halve, de-seed capsicums and cut into one inch squares (same size as paneer pieces).
- Make fine paste of ginger, garlic and green chilies.
- In a bowl mix besan, cornflour, baking powder, turmeric powder, crushed red chilies, ginger-garlic-green chili paste, salt, lemon juice and oil.
- Add little water to make batter. Let the batter be thick and not runny.
- Spread coriander-mint chutney on both sides of paneer pieces.
- Stick capsicum on both sides of paneer.
- In a bowl mix chaat masala and red chili powder and set aside.
- Heat oil in a wok to fry.
- Dip sandwiched paneer pieces in batter and deep fry till golden.
- Drain oil on absorbent paper.
- Cut into half, sprinkle dry masala (of chaat masala and red chili powder) and serve hot.
Serve Pakodas with coriander-mint chutney, tomato ketchup or sweet chili sauce. They taste superb with a cup of masala chai.
For more recipes from my kitchen, visit my food corner.