Perfect Amritsari Paneer Pakora Recipe: MasterChef Pankaj Bhadouria's Secret Tips

Looking to make the perfect Amritsari Paneer Pakora at home? MasterChef Pankaj Bhadouria shares her expert tips to ensure your pakoras turn out crispy, flavorful, and with a coating that never separates.

Ingredients You'll Need:

250g Paneer: Slice into long, large pieces for the ideal texture.

Marinade:

• 1 tbsp Kashmiri Red Chili Powder
• 2 tbsp Lemon Juice
• 1 tbsp Salt
• 1 tsp Ginger-Garlic Paste
• A pinch of Kasuri Methi

Batter:

• 3/4 cup Besan (Gram Flour)
• 1 tbsp Rice Flour
• 1/2 tsp Garlic Paste
• A pinch of Carom Seeds
• 1 tsp Kashmiri Red Chili Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Coriander Powder
• Salt to taste

Step-by-Step Instructions:

1. Marinate the Paneer: Mix the chili powder, lemon juice, salt, ginger-garlic paste, and kasuri methi. Coat the paneer pieces thoroughly and let them marinate for enhanced flavor.
2. Prepare the Batter: Combine besan, rice flour, garlic paste, carom seeds, chili powder, turmeric, coriander powder, and salt. Add water gradually to create a smooth batter.
3. Double-Coat the Paneer: For an extra crispy finish, coat the marinated paneer pieces in a dry mixture of besan and rice flour before dipping them into the batter.
4. Deep Fry: Heat 1/2 cup refined oil in a pan. Fry the batter-coated paneer pieces until they turn golden and crisp.

Why This Recipe Works:

1. Flavorful Marinade: Infuses the paneer with spices, ensuring every bite is packed with flavor.
2. Double-Coating Technique: Prevents the besan from separating, giving your pakoras a perfect, crispy coating.

Enjoy restaurant-quality Amritsari Paneer Pakoras at home with this amazing recipe! Whether it's for a snack or a party appetizer, these pakoras are sure to impress.

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