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Ideal for Vegetarians

Stuffed Paneer Peas Pakoda

Recipe by Megha Sharma

60 min 3 Main Ingredient: Sunreap Besan Cuisine: Indian


Preparing: 60 min


Spice Mix for Paneer Pakoras

250 grams Paneer cut into cubes

2 teaspoon Chilli powder

2 teaspoon Coriander powder

1 teaspoon Chaat Masala

½ teaspoon Salt

Stuffed Pakoras

½ Cup Boiled Green Peas, ground coarsely

For Pakora Batter

1 1/4 cup Sunreap Besan (Gram flour)

3 tablespoons Rice Flour

1 1/2 teaspoon Chilli Powder or Paprika

1/8 teaspoon Hing Asafoetida

1 1/2 teaspoons Salt

½ tablespoon Ginger Garlic Paste

¼ teaspoon Baking soda

1/2 to 3/4 cup Water

Oil for Deep frying approx 1 1/2 cups

Nutrition Facts


For Filling

Step 1To make stuffed paneer pakoras, cut the paneer into squares or rectangles. Spread a thin layer of boiled and grounded peas on top to make a double layer. Remove any excess from the sides. Repeat with all the paneer and set aside.

Step 2Make the pakoda batter in another mixing bowl. First add the besan, rice flour, chilli powder, hing, salt, ginger garlic paste, baking soda and mix well. Once these ingredients have combined, add water little by little to make a thick but runny batter. The consistency should be slightly thick so that it can hold the paneer cubes and coat them well.

Step 3 On a medium flame, heat oil for frying in a kadai. Dip the prepared paneer one by one, in the batter and drop them into the hot oil. Fry till it is golden brown in colour, about 2 – 4 minutes, turning them halfway to ensure they cook evenly on both sides.

Step 4Remove from the kadai and place it into a colander or a paper towel so the excess oil gets absorbed. Sprinkle some chaat masala and serve hot with some Sattu Chutney.

  About the Author

Recipe by Megha Sharma