Tuesday, 26 June 2018

Paneer Manchurian Pakoda

Continuing my Hakka Chinese series, the next recipe is Machurian Style Paneer Pakodas or Cottage Cheese Fritters Machurian Style. Normally, I would use the Chings Manchurian Masala mix, but this time I decided to make this from scratch. You can skip the deep frying with using an Air Fryer or bake it as well. However, once in a while giving a break to healthy eating, I love these pakodas deep fried. 
Tastes great with Spicy Basil Fried Rice


Paneer Manchurian Pakoda

Ingredients
Paneer Manchurian Pakoda

  • 1 pack of Paneer or Cottage cheese. grated
  • 1 carrot grated
  • 1 bunch spring onions, finely chopped
  • 7-8 french beans, finely chopped
  • 1 tbsp ginger garlic paste
  • 2 green chillies, finely chopped
  • 1 tbsp red chilly powder
  • 2 tbsp Gram Flour or Besan
  • 1 tsp Cornflour
  • 1 tsp Soya Sauce
  • Salt and Pepper to taste
  • Oil for frying
Method
  • In a large bowl, mix the paneer, veggies, ginger garlic paste, soya sauce, salt, and pepper and refrigerate
  • When about to fry the pakodas, transfer the mixture to another bowl and remove the excess water the veggies leave due to the salt and make the mixture dry
  • Add the besan and cornflour and make small rounded balls
  • Heat oil and fry until golden brown
  • Serve as is with ketchup or with a manchurian gravy


Paneer Manchurian Pakoda