Let me come to an interesting recipe. The paneer pakoras where an accident when I had some left over milk solid (yet to turn into a pneer bar) and am not for any more paneer butter masala. Mixing in with my usual pakora dough gave an “U” turn to the real taste and was a great hit.
Crumbled paneer – 1 Cup
Add 2 Table spoon of lemon juice in 3 cups of boiled milk and filer the
separated milk solids till all water in separated.
Bengal gram flour – 1/3 cup
Corn flour – 1 Table spoon
Gaam masala powder – 1 pinch
Chilli powder – 1/2 teaspoon
Chopped onions – 1/2 cup
Salt – to taste
Peanut oil for deep frying the pakoras (about 1 cup)
How to make it?
Mix the crumbled paneer or the milk solids and all the rest of ingredients till mixed well. The water content in the milk solid should be enough for the moisture required but if you are using crumbled paneer sprinkle little water until the dough comes together. Use a light hand to mix everything. Taste the dough and adjust salt to your taste. Heat the peanut oil in a kadai until smoking point and simmer. Drop one inch balls of the dough and deep fry till golden brown. Serve hot with a cup of hot tea and enjoy!