METHOD
OF PREPARATION :-
1. Cut paneer into one inch sized squares.
2. Wash, halve and deseed capsicums and cut into
one inch sized squares.
3. Clean, wash and roughly chop coriander leaves
and mint leaves. Remove stems, wash and roughlychop green chillies.
Peel, wash and roughly chop ginger and garlic.
4. Grind together fresh coriander leaves, mint
leaves, four green chillies to a fine paste.Add lemon juice and
salt to taste. Separately grind together ginger, garlic and two
green chillies to a fine paste for a batter.
5. In a bowl mix besan, cornstarch, baking powder,
turmeric powder, crushed red chillies, ginger-garlic-green chilli
paste and salt. Add lemon juice and oil and mix .Add a little water
to make a thick batter.
6. Spread green chutney on either side of the paneer
squares. Stick capsicum squares on both sides of the paneer square.
7. Heat sufficient oil in a kadai.
8. Dip sandwiched paneer pieces in batter and deep
fry till golden.
9. In a bowl mix chaat masala and red chilli powder.
10. Drain pakoras onto an absorbent paper. Cut
into two halves. Place on a serving plate. Sprinkle dry masala and
serve hot.
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