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Paneer Koliwada Recipe | Crispy Paneer Pakoda | कुरकुरा पनीर कोलिवाड़ा | Chef Sanjyot Keer
Ingredients
- Mint1 cup
- Cilantro½ cups
- Garlic3 cloves + 6–7 cloves
- Ginger2 inches
- Chili pepper4–5 nos + 2–3 nos
- Onion1
- Tomato1
- Tamarind1 tsp
- Jaggery1 tsp
- Saltto taste
- Black salta pinch + ¼ tsp
- Chaat masalaa pinch + ½ tsp + a pinch
- Paneer400–500 g
- Oil2 tbsp
- Chili powder5 ½ tsp
- Cumin · powder½ tsp
- Coriander seed · powder1 tsp
- Mango powder1 tsp
- Asafoetida¼ tsp
- Black pepper · powdera pinch
- Carom seed½ tsp
- Lemon
- Yoghurt2 tbsp
- Baking sodaa pinch
- Food colouring
- Chickpea flour1 ½ tbsp
- Flour3–4 tbsp
Instructions
- Make the chutney: put all the chutney ingredients into a mixer jar and grind to a fine paste.
- Cut the paneer into thick cubes and set aside.
- Grind the green chillies, ginger and garlic with very little water to make a paste.
- In a large bowl, add the oil, all the powdered spices, carom seeds, the ginger-garlic-chilli paste, lemon juice and salt, and mix well with a fork or whisk.
- Add the curd and baking soda and mix. Taste and adjust salt and spices if needed; optionally add organic red food colour.
- Add the gram flour and corn flour and whisk into a thick batter that is not runny. Adjust corn flour depending on how moist the curd is.
- Add the paneer and coat gently with the batter.
- Heat oil to 170°C (moderately hot). Carefully fry the coated paneer over medium-high heat until crisp.
- Lift the paneer out onto a sieve and immediately sprinkle with chaat masala.
- Serve hot with the chutney.
Summarized from Your Food Lab's video. Watch it for the details.
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GarlicOnionGingerTomatoLemonYoghurtTamarindPaneer
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