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