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Mushroom Paneer Pakora Aur Anda Pakora

Actually I found another easy way to tell you how I made these yummy pakoras and there are two types here and the batter has to be thick enough to coat each morsel of cheese and mushrooms and then the eggs too. First of all 1 day in advance make the Paneer (Cheese). The day after this is made while still in the refridgeator either boil 4 chicken eggs in a pot with the water covering the eggs and let them cook for 15 minutes. This is done on high heat and when finished then shut the heat off and drain the eggs in to a collander then run cold water on them to cool them off. Let them cool even further by letting them sit for 15 minutes before peeling. Crack the eggs and peel under cold water and place the no peeled hard boiled eggs in a bowl and put them in the refridgerator.

Also If you want then you can open a can of quail eggs and no cooking and craking these eggs is required. Just rinse them several times and drain them and put in a bowl and set aside, 1 container of either button, cremini, brown or even oyster mushrooms and run them under cold water to clean them and then place them on a sheet of paper towel and pat them dry and crumble them up in a bowl and then you can get your paneer out of the fridge and crumble them up as well and mix the two together and place them back in the refrigerator so they can be kept aside for now.

Since you are going to make 2 types of pakora here you will need at least 1 cup of besan, 1 pinch each of pink salt, black salt, ajwan, red chili powder, paprika and turmeric. Mix and add 2 pinches of baking powder, 1/4 cup of water and mix until a nice thick batter is formed. This should be a very thick constitancy so it can cling everywhere. Now get the hard boiled chicken or quail eggs and the mushroom/paneer mixture out and set this aside for now.

Add 1/4 cup of avocado oil or peanut oil to a very hot wok or cast iron skillet. Add 2 drops of either almond oil, mustard oil or coconut oil to this. Before you do make sure this is on high heat and let the oil get hot before starting. Start with the eggs either quail or chicken one at a time and make sure the besan mixture coats the egg and gently place in the hot oil by using a tablespoon. Cook until golden and gently turn until all of the besan loses its rawness and it gets brown and crispy. Remove and add to a paper towel lined plate. Repeat until there are no more eggs. Now you can add your shroom and paneer mixture to this besan and stir until it is well mixed and coated. Once again use the tablespoon and add this mushroom, paneer and basan mixture by tablespoonfuls in to the hot oil and then they shuold take on the form of a nugget. Let cook 2 at a time until there is no more of this mixure left. Place these finished pakroas on a paper lined plate and repeat until it is all gone. Serve with favorite chutney and with chai or kawa.

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