Stuffed Methi Paneer Pakoda

Servings:10

cook time:20min

The soft paneer filling adds an interesting twist to these besan-methi pakodas.

Ingredients

• 1 1/4 cup finely chopped fenugreek (methi) leaves
• 1 cup besan (bengal gram flour)
• 2 tbsp hot oil
• 2 tsp finely chopped green chillies
• 1/4 tsp turmeric powder (haldi)
• salt to taste
• oil for deep-frying

• To Be Mixed Into A Stuffing

  • 3/4 cup (10 tbsp) grated paneer (cottage cheese)
  • 1 tsp finely chopped green chillies
  • salt to taste

• For Serving

  • meetha chutney
  • teekha chutney

Directions

1. 1Combine 1 cup of fenugreek leaves, bengal gram flour, oil, green chillies, turmeric powder, salt and 1 cup of water in a deep kadhai; mix well till no lumps remain.
2. 2Cook on a high flame for 3 to 4 minutes, stirring continuously till the mixture comes together in a lump.
3. 3Remove from the flame and allow it to cool completely.
4. 4Add the remaining fenugreek leaves and mix well.
5. 5Divide the mixture into 10 equal portions and shape each portion into a flat round.
6. 6Press a little in the centre of each round to make a depression. Place 1 tbsp of the paneer stuffing in the centre of each round and roll again to form a ball.
7. 7Heat the oil in a kadhai and deep-fry the pakodas till they are golden brown in colour from all the sides.
8. 8Drain on absorbent paper and serve immediately with meetha chutney and teekha chutney.