Million Dollar Cheese Fritters or Instant Paneer Pakoda Recipe
And when I say this is the ultimate Paneer Pakoda recipe you need in your life, I mean it! Because it meets every criteria that is expected from a festive party snack recipe. It is quick, basically needs simplest of all ingredients and gets done in the least of all times.
What I am going to share today is the spicy paneer pakoda recipe that has a fantastic filing inside. So, basically what I have done is sliced my chunk of Paneer i.e. Cottage Cheese into thin slices and then further cut then into equal square pieces. Then I sandwiched two slices with spicy-garlicky filing that added a hint of flavor to these deep-fried cheese fritters.
I have tried this recipe in both ways, one by using ready-to-use sundried tomato and garlic dip and another by making my own filing. Honestly, if you have any savory spread at your end, do make a good use of that as the filling otherwise I am giving you the recipe to make your own filling for paneer pakora recipe for evening snacks.
This Paneer Pakoda with filling recipe is perfect for the weekend parties where you need to serve a crowd. You can even prep the paneer sandwiches a day ahead and store them in the fridge for the party day. Then all you have to do is to dip them in the batter and fry them. This stuffed Paneer pakoda recipe is also a great way to make creative dishes like curries where you can dunk these pakodas in a tomato based gravy. Someday I will share that recipe as well, but today let’s get on with the Paneer Pakoda recipe.
- 250 gma Paneer
- 1 tbsp Red Chili Paste
- 2 Garlic Cloves Minced
- Salt To Taste
- 1 tbsp Tomato Paste
- 1/2 tsp Sugar
- 1 tbsp Olive Oil
- 1/4 cup Gram Flour/Besan
- 1 tbsp Cornflour
- 1 tsp Ajwain or Carom Seeds
- Water as per needed
Slice the paneer in thin slices and further cut them in big cubes. Lay them on Kitchen Towel so that they become dry.
Heat oil in a pan and add garlic and red chili flakes in it. Once they start spluttering, add the Tomato paste. Season it with salt and sugar.
Fry it till it starts releasing oil in the edges.
Take it off the heat and allow this to cool.
Now, make a smooth batter with Besan/Gram Flour, Cornflour, Ajwain, Salt and water.
Take a little amount of chili-tomato filling and smear it between two slices of paneer.
Heat Refined oil in another pan.
Dip the paneer sandwiches in the batter and deep fry each of them till light golden in colour and crisp in texture.
Take them out on a kitchen napkin and serve with a sprinkle of Rock Salt and Dried Mango Powder or Aamchur.