Ingredients:
Paneer – 250 gms, cut into small pieces (1/4 x 1 1/2 inch)
For the Batter:
Besan Flour – 1 1/2 cups
Carom Seeds – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Black Pepper – 1/4 tsp
Baking Powder – 1/4 tsp
Fenugreek Leaves – 1 tsp, dry
Salt to taste
Water as required
For the Green Chutney:
Raw Mango – 1, peeled and chopped
Dry Pomegranate Powder – 1 tsp
Lemon Juice – 2 tsp
Tomato – 1, grated
Coriander and Mint Leaves – 1 cup, chopped
Green Chillies to taste
Salt to taste
Oil to deep fry
Method:
1. Sift the besan gram flour into a bowl.
2. Add the rest of the ingredients and enough water to make a thick batter.
3. Beat well for 2 minutes.
4. Allow the batter to stand for 10 minutes.
5. Put the mango in a blender along with the rest of the ingredients and grind well to make a smooth chutney.
6. Heat oil in a kadai.
7. Dip the paneer pieces in the batter and deep fry the pakoras until golden brown.
8. Drain and serve hot with the green chutney.
