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Monday, 21 April 2014

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Paneer Pakora is a delicacy! Marinated paneer (Indian cheese) dipped in a batter and fry makes a crispy, mouthwatering appetizer. Crispy outside and soft inside, these pakoras are addicting! A perfect snack
with afternoon tea.

Makes 14 to 16 pakoras.

Ingredients:

4 oz paneer thinly slice in about 1” squares this will make about 14-16 slices (available in Indian grocery stores)
2 tablespoons yogurt (curd, dahi)
4 tablespoon corn starch or arrowroot
1 teaspoon ginger paste
1 green chili minced
1/2 teaspoon salt
1 tablespoon cilantro finely chopped (hara dhania)
For Batter

1/2 cup besan, gram flour (available in Indian grocery stores)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon salt adjust to taste
1/8 teaspoon baking soda
Approx. 1/4 cup water
Method

Marinate the paneer: In a mixing bowl combine the yogurt, corn starch, salt, ginger, green chili, and cilantro. Mix well, to the consistency of a soft paste. Add the paneer pieces and gently coat them with the yogurt mixture. Set aside one hour or more.
For batter: mix the besan, cumin seeds, salt and baking soda. Add water slowly to make a thick, pasty batter.
Heat about one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color.
Dip the marinated paneer slices in the batter one at a time. Drop slowly into the frying pan. Fry the pakoras in small batches. The pakoras will take about four to five minutes to cook. Turn them occasionally, until both sides are golden brown.
Repeat for the remaining batches.
The crispy, delicious paneer pakoras are ready to serve, with a dip of your choice. I like to serve them with Cilantro Hari Chutney or sweet and sour Tamarind Chutney.

Pani puris are a great snack, served as chat and found on roadside food carts all over India. They are served filled with spicy water, chickpeas and potatoes.

Makes about 60 puris.

Pani Puri

Ingredients:

Pani (Spicy Water):
1 cup mint leaves (Pudina)
2 to 4 green chilies (adjust to taste)
3 tablespoons tamarind paste (Imli)
3 tablespoons lemon juice
1 teaspoon black salt
1 teaspoon salt (adjust to taste)
1/4 teaspoon ginger powder
1/8 teaspoon asafetida (Hing)
1 tablespoon roasted cumin seed powder
1 tablespoon sugar (adjust to taste)
1/2 teaspoon black pepper
4 cups water (adjust to taste)
Puris:
1/4 cup All Purpose flour (Maida or Plain Flour)
3/4 cup fine Sooji (Semolina Flour)
1/2 cup water (as needed)
Method:

Pani (Spicy Water):
Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.
After straining mix the paste with remaining water or adjusting to the taste.
The pani (water) will taste best if refrigerated for a day.
Puris:

Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
Divide the dough into about 60 small balls. Keep them under a damp cloth.
Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
Start frying the puris, starting first with the puri you first rolled.
Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
Fry all the puris. They should be crisp and puff like a ball.