How to make Paneer Bhajji
- In a large bowl, combine rice flour, besan flour, asafetida, red chili powder, baking soda, salt, and water to make a batter of dipping consistency.
- In a medium frying pan, heat oil for deep frying.
- Take a piece of paneer and dip it into the batter. Drop it in the oil from the sides. Repeat this process for the other paneer pieces. Turn the pieces occasionally to ensure they are browned all over.
Note: Don’t put in more than 6 or 7 pieces of paneer at a time. This way, you can ensure that the pan doesn’t get crowded.
- Remove from heat and transfer to a tissue paper to drain.
- Your tasty paneer bhajjiis finally ready. Serve hot with ketchup or chutney or just plain.
- Bhajji is popular as a snack food in some parts of India such as Maharashtra, Tamil Nadu, Karnataka, West Bengal, and Andhra Pradesh.
- Bhajji is also known as Pakora in many regions in India.