Punjabi Paneer Pakora and Masala Chai - Korean Punjaaban

Step 1: Prepare Paneer Pakora Batter

In a large bowl, combine 1 cup gram flour, 1-2 tbsp cornflour, 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp garam masala, and 1 tsp fenugreek leaves. Gradually add water (approximately 1/2 - 3/4 cup) while mixing to form a smooth, thick batter. Ensure there are no lumps.

Step 2: Cut Paneer

Cut the 200-300g paneer into rectangular pieces, about 1-inch thick and 2-3 inches long.

Step 3: Heat Oil for Frying

Place a deep pan on the stove and turn on the gas. Pour sufficient soybean oil (approximately 2-3 cups) into the pan for deep frying and let it heat up.

Step 4: Prepare Masala Chai

In a small pot, add 1 cup of water. Add 2-3 cardamom pods, 2-3 cloves, and 1 tbsp tea leaves. Bring the mixture to a boil. Once boiling, add sugar to taste and 1 cup of milk. Let it boil again until the tea is well-infused and frothy.

Step 5: Fry Paneer Pakoras

Once the oil is hot, dip each paneer piece into the prepared batter, ensuring it's fully coated. Carefully place the coated paneer pieces into the hot oil. Fry in batches until they turn golden brown and crispy on all sides. Use tongs to flip them as needed.

Step 6: Serve Hot

Remove the fried pakoras from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve the hot pakoras immediately with the freshly made Masala Chai and tamarind sauce.

• Adjust spice levels to your preference.

• Ensure oil is hot enough for crispy pakoras.

• Serve immediately for best taste.

• Add finely chopped green chilies or onions to the batter for extra flavor.

• Serve with mint chutney or ketchup.