Paneer pakora recipe, tomato juice recipe


    I by no means made this till I attempted this at eating places… They offer softest paneer pakoras…Once we need to quench our sudden yearning for North Indian meals,we go to a ‘walk-able’ restaurant close to by- Mumtaz Mahal at Downtown east. My children favorite is all the time Gobi Manchurian there. So we order that for him and for ourselves we order both Paneer Pakoras or Paneer tikka . My hubby although he doest like paneer in gravies, he loves starters utilizing paneer… 
The recipe may be very easy,with easy components,in case you have paneer block in your freezer. Excellent and simple starter thought while you host some friends for dinner…


Paneer 10 – 12 small sq. slices
Gram flour/kadala maavu ½ cup
Rice flour ¼ cup
Cooking soda ⅛ teaspoon
Corn flour (elective) 1 teaspoon
Crimson chilli powder/pepper powder 1 teaspoon
Asafoetida 1 pinch
Ghee 1 or 2 teaspoon
Oil For deep frying
Chaat masala For sprinkling on high


  1. Combine each flours with water required to a thick paste,together with salt,pepper soda(sodium-bi-carbonate) and ghee.
  2. Thaw the paneer until mushy(maintain out in room temperature for 2-3 hours or so).Slice it with knife rigorously ,not too thick in addition to not too skinny, to desired form(sq./rectangle/triangle)
  3. Warmth oil in a deep frying pan and dip the paneer items to coat the paneer nicely within the batter and deep fry them each side till crisp and golden brown. 
  4. Paneer pakora making

Sprinkle chaat masala on high and luxuriate in sizzling with inexperienced chutney or any sauce.

Paneer Pakora


  • Including ghee positive enhances the flavour and makes extra crisp.You’ll be able to skip it too or add oil as nicely as a substitute.
  • The paneer turns into mushy when its deep fried and greatest to eat it when it’s nonetheless sizzling.

This is among the only a few juices my mother makes in my childhood… What I really like in that is the elachi flavour in it! Easy and scrumptious to indulge…



Tomatoes 3
Sugar or honey 1 tablespoon
Elachi 1
Ice cubes As wanted



  1. Should you don’t need the pores and skin then boil water and drop within the tomatoes in it. Delay the flame and let the tomatoes be within the sizzling water for two minutes. Be sure that the tomatoes are immersed fully.Take out and peel the pores and skin of the tomatoes.
  2. t1-horz

  3. Roughly chop the tomatoes and mix it nicely with elachi,sugar till easy and serve chilly with added ice cubes…


  • You’ll be able to merely grind with the pores and skin and filter the juice with strainer too.
  • Should you dont like elachi,be happy to skip.
  • Alter sugar/honey based on your style buds.

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