Stuffed Spinach Pakoda


by


5/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
Added to 88 cookbooks
This recipe has been viewed 25189 times
  

Rectangular blocks of paneer, carefully enveloped in spinach leaves, dipped in a spicy bengal gram batter and deep-fried.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 8 pakodas
Show me for pakodas


Ingredients


For The Stuffing
200 gms paneer
1 tbsp hung curds (chakka dahi) , beaten
2 tsp ginger garlic paste
1/2 tsp green chilli paste
1/2 tsp chilli powder
salt to taste

To Be Mixed Into A Smooth Batter
1/4 cup plain flour (maida)
2 tbsp cornflour
2 tbsp rice flour (chawal ka atta)
1/4 tsp carom seeds (ajwain)
salt to taste
1/4 cup water

Other Ingredients
8 large spinach (palak) leaves
oil for deep-frying

For Serving
dahiwali phudina chutney

Method
For the stuffing

  1. Cut the paneer into 8 equal rectangular portions and keep aside.
  2. Combine the curds, ginger garlic paste, green chilli paste, chilli powder and salt in a bowl and mix well.
  3. Add the paneer, toss gently and keep aside to marinate for atleast ½ an hour.

How to proceed

  1. Place a spinach leaf on a clean dry surface and place a piece of paneer piece at its broad end.
  2. Fold in the edges of the leaf and start rolling from the broad end towards the tapering end.
  3. Dip it in the batter and deep–fry in hot oil till the pakoda turns light brown in colour and crisp from all sides.
  4. Repeat with the remaining ingredients to make 7 more pakodas. Drain on absorbent paper and serve hot with dahiwali phudina chutney.
RECIPE SOURCE : Paneer SnacksBuy this cookbook
1 review received for Stuffed Spinach Pakoda
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Kajal P JobanputraSeptember 23, 2012

this is a very nice pakoda. But in the stuffing i also added american corn paste and chaat masala as my family members are fond of.

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed September 23, 2012by Kajal P Jobanputra

this is a very nice pakoda. But in the stuffing i also added american corn paste and chaat masala as my family members are fond of.

Was this review helpful?   


Report this Reported by 1 member
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Unexplored Frontiers of Chinese Cuisine

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email