Soya Paneer Pakode

Ingredients:

For Batter

Besan (gram flour) – 1 cup

Rice flour – 2 tbsp (for extra crispiness)

Red chilli powder – ½ tsp

Turmeric – ¼ tsp

Ajwain – ½ TSP (optional)

Coriander powder – ½ tsp

Garam masala – ¼ tsp

Salt – to taste

Baking soda – 1 pinch (optional but makes pakoda fluffy)

Water – enough to make a medium-thick batter

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For Pakoda:
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Soya paneer (tofu) – 250 g (cut into cubes or small strips)

Chaat masala – ½ tsp

Oil – for deep frying

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Instructions:

1. Prepare tofu

Cut tofu into cubes or thin slices.

Lightly sprinkle salt + chaat masala on tofu for 5 minutes. (Improves taste)

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2. Make batter

1. Mix besan + rice flour + all spices + pinch of baking soda

2. Add water slowly and whisk well.

3. Batter should be thick enough to coat the tofu properly

4. Rest for 5 minutes.

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3. Fry pakodas

1. Heat oil on medium flame.

2. Dip tofu pieces in batter and gently drop into oil.

3. Fry until golden, crispy & puffed.

4. Remove on a tissue.

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4. Serve

Sprinkle chaat masala on top.

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Serve hot with:

Green chutney

Imli chutney

Mayo dip

Kadak chai

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Tips:

Add rice flour for crispy texture.

Add baking soda just a pinch → gives street-style fluffy pakoda.

Fry on medium flame only.