Stuffed Spinach Pakoda

Servings:8

cook time:20min

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

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

  • phudina chutney

Directions

1. 1

   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.
2. 2

   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.