Paneer Bhajji recipe is a tasty snack from the Indian cuisine. The dish is also known in some regions as Paneer Bhaji, Bajji, or Bhajii. It is generally considered as an entree dish and it is somewhat similar to fritters.
This Paneer Bhajji recipe is very easy and quick to prepare serves as a perfect entree during get-together or pot luck. Paneer bhajjis also do very well for light evening snack. Kashmiri Pulao taste great when they are served hot. Pack them in insulated food containers so you can eat it warm after a few hours.
Health Benefits
Paneer, the main ingredient in paneer bhajji, does not have much carbohydrate content, thereby diabetic-friendly.
Paneer is also a good source of essential minerals, such as phosphorus and calcium. These nutrients help maintain healthy bones and teeth. It is also common knowledge that paneer is very rich in protein.
Ingredients
or 7 oz paneer--cubed: 200 g
cup rice flour: 1/3
cup besan flour/garbanzo beans flour: 1
tsp asafetida: 1/2
tsp red chili powder: 3/4
tsp chaat masala(optional): 1/4
A pinch of baking soda (optional)
Oil for deep-frying
salt to taste
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.
Trivia
- 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.