How to make Oats Paneer Pakoda | Oats Paneer Fritters | Oats Paneer Bhajia I Oats Paneer Fritters
Oats Paneer Pakora, I was planning to post from last many days, but it was getting postponed due to some reason or other. Finally, I am presenting you one of the most crispy and tastiest recipe of fritters, which is made with oats, paneer and gram flour and flavored with whole coriander seeds, ajwain and other Indian spices.
I am going to use the oats Homestyle masala for this recipe, it gets cooked very fast and taste scrumptious. The best thing about these oats paneer pakoda is that they are very crispy from outside and at the same time soft inside. Paneer is going to be added in grated as well as cubes form. These oats paneer pakoda tastes great with green chutney, mint chutney and tomato sauce.
Let's start with stepwise pictorial
- Category: Vegetarian
- Course: Snacks and Appetizers
- Cuisine: Indian
- Technique: Frying
- Difficulty: Easy
- Serving: 3-4
- Prep Time: 10-15 min
- Cook Time: 15-20 min
❄ For Batter
- 1 cup besan (Bengal gram flour)
- 1 tsp chilly powder
- 1tsp coriander seeds
- 1/2 tsp Ajwain
- 1 pinch cooking soda
- 1 onion - finely chopped (optional)
- 1tbsp coriander leaves
- 3-4 green chillies
- salt to taste
❄ Other Ingredients
- 150g Paneer - grated and in cubes
- 26g Oats Homestyle Masala pack
- oil for deep-frying
- Green chutney
- Tomato Sauce
♨ COOKING PROCESS
♨Step 1: Cook oats
♦Boil 120ml water. Add pinch of salt and oats Homestyle masala pack contents. Cook on high for approximately 3 minutes. Switch off the gas stove. Let it cool down..
♨Step 2 Prepare Batter
♦In a big mixing bowl, combine gram flour, red chilly powder, ajwain, coriander seeds, cooking soda, coriander leaves, green chillies and salt, mix well then add grated paneer, oats mixture, blend all well and make a smooth thick paste. Finally, add the paneer cubes. Adjust salt & chilly powder if required.
♨Step 3 Frying
♦Heat oil in a deep frying pan, use a spoon and scoop up a small portion of the oat paneer gram flour mixture and carefully drop in the hot oil. Add one by one as many fits in the pan. Deep fry them on both sides until crispy. Fry them in batches. Take them out onto a paper towel layered plate..
♦ Serve hot with green chutney and tomato sauce.
♦ Batter consistency should be thick like cake batter. While frying, don't overload the pan with battered pieces. Leave them some space to fry all around.