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Explore Masala Paneer Pakora Recipe | Homemade Masala Paneer recipe | Chef Sanjyot Keer with 1,312,915 views, 19,976 likes, and 655 comments. Experience the impact of this video content that has captured audience attention.

Written recipe for Masala paneer pakora For masala Ingredients: • Jeera (cumin seeds) 2 tsp • Sukha Dhaniya (coriander seeds) 2 tsp • Sabut kaali mirch (black peppercorns) 9-10 nos. • Saunf (fennel seeds) 2 tsp • Salt 1 tsp • Red chilli flakes 2 tsp Methods: • Set a pan on medium low heat, add all the spices and dry roast them until fragrant, remove it on plate and cool down to room temperature. • Transfer the roasted spice in mortar & pestle, further add a pinch of salt and red chilli flakes, grind it coarsely. You can also choose to do it in a grinder, but grind it coarsely, keep it aside to be used later. Ingredients: • Milk 3 litre • Grounded spices • Green chillies 3-4 nos. (chopped) • Fresh coriander 1 tbsp (chopped) • Vinegar 2 tbsp + water ½ cup Methods: • Set a deep base vessel on medium low heat, add milk, bring it to a boil while stirring in short intervals. • Lower the flame and the grounded spices, freshly chopped green chillies and coriander leaves, stir well for 1-2 minutes. • In a separate bowl, add vinegar and water and mix together, add the mixture to the milk while stirring continuously, you’ll notice the milk has started to curdle, add the mixture slowly until the milk solids has separated completely. • Put a muslin cloth in a strainer and strain the curdled milk, lift the muslin cloth so the excess whey is separated, do not use hands as it is very hot. The whey is very nutritious preserve it and use it in kneading dough or can be a healthier substitute for veg stock. • Wash the paneer completely with fresh water to remove the sour taste of vinegar. • Now, let the curled milk be the muslin cloth and fold the cloth, put a heavy object over it for at least 1 hour, so the milk solids come together and the excess whey is drained. • Your masala paneer is ready. For making pakora Ingredients: Ingredients: • Besan (gram flour) 2 cups • Ajwain 1 tsp • Dhaniya powder 2 tsp • Laal mirch powder 2 tsp • Haldi ½ tsp • Amchur powder 2 tsp • Salt to taste • Water as required • Freshly made Paneer • Oil for frying Methods: • In a mixing bowl, add the besan, ajwain, haldi powder, laal mirch powder, dhaniya powder, haldi, amchur powder and salt, mix it once and then add water slowly and gradually to make a semi thin batter, whisk well while adding water to ensure a lump free and smooth batter. TIP: If you want to make your pakoras to be a little crispier, you could wish to add ½ tsp soda and whisk well, I don’t prefer adding soda, but at the end it’s your personal choice. • Let the batter rest for 10-15 minutes. • Take the masala paneer block and cut in your desired shape, I’ve chosen to cut in cuboid and dip the paneer into the batter and coat well. • Deep fry the paneer pakoras in hot oil on medium high heat until crisp & golden brown in colour. Fry as many as you would wish to. • Your masala paneer pakora is ready to be served, serve it hot and crispy with green mint chutney or ketchup or any dip of your choice. Serve it immediately and enjoy this during the evening time with your family over a great conversation. The Music I use in All my videos - https://bit.ly/3g4OjmW (Best for independent creators) Follow us on all platforms: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNL

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