Name: Paneer and Idli Pakodas recipe by Aarti Sharma at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 200 grams, paneer; 8 Idli; 1-1/2 Cup, besan; A pinch of baking soda; Salt, to taste; Red Chili Powder, to taste; Canola Oil, to deep fry; ½ Cup, fresh coriander leaves (roughly chopped); 2 tbsp, parsley (roughly chopped); 2 garlic cloves, peeled; 2 tsp, lime juice; 2 green chilies, chopped; ¼ tsp, cumin seeds

ABOUT Paneer and Idli Pakodas RECIPE

Paneer and Idli Pakodas Recipe is an easy and quick recipe which can be made with the leftover idlis anytime.

Ingredients Serving: 4

200 grams, paneer
8 Idli
1-1/2 Cup, besan
A pinch of baking soda
Salt, to taste
Red Chili Powder, to taste
Canola Oil, to deep fry
½ Cup, fresh coriander leaves (roughly chopped)
2 tbsp, parsley (roughly chopped)
2 garlic cloves, peeled
2 tsp, lime juice
2 green chilies, chopped
¼ tsp, cumin seeds

Instructions

Add coriander leaves, parsley, garlic cloves, lime juice, green chilies, cumin seeds and salt into the blender and grind into a smooth paste (chutney).
Take a large mouth bowl. Add besan, salt, baking soda and red chili powder. Mix well.
Add water little by little and make a medium consistency batter.
Cut paneer into thin squares (size should fit into the idli)
Slice each idli from the center into halves.
Spread coriander-parsley chutney into the both halves. Now put paneer over one halve and cover it with the another halve.
Do the same with other idlis.
Heat oil into a kadhai. Now dip the stuffed idli one by one into batter and deep fry until golden brown and crisp. Drain on a paper towel.
Cut the pakodas into half and serve hot with chutney or ketchup.

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