I have to say we are in our final days in Ramadan but I still wanted something so I can break my fast besides dates, fruit and water. I decided I wanted to make something with the rest of my homemade paneer (cheese) that I have made the night before. I am posting the link again below on how to make paneer (cheese).
Now I am going to tell you how I made them first I added to mortar and pestle 1 pinch each of cumin seeds, coriander seeds, fennel seeds and 1 piece of amchur (dried mango skin) that I have already broken off and ground them in my mortar and pestle and set it aside.
In a cast iron skillet I added 1/4 of a cup of vegetable oil for frying and turned the burner on to low to keep it from smoking. I added 1/2 of a cup of cornmeal to the bowl. I added 1/4 cup each of rice flour and besan. I added 1 pinch each of pink salt, ajwan, turmeric, red chili powder and mixed. I added the contents in the mortar in to the bowl and mixed again. I added 1 to 2 cups of water using a little at a time until I got a thick batter.
I used my homemade paneer (cheese) for this. If you want you can use ready made farmer’s cheese for this too. That is for some people who think that making homemade paneer (cheese ) is so very daunting. I broke up my homemade paneer (cheese) in to the batter and I gave it a good mix.
I fried it in the now hot oil in batches of 3 until it was golden brown. I put them in a bowl lined with paper towel using a skimmer and repeated until all of the batter is used up.
This is a very satisfying anytime snack and perfect with tea and great to serve your guests. I hope you enjoy this delightful pakoras (fritters) because I do.
