INGREDIENTS
PANEER - 250 GM (CUT IN TO SMALL)
BESAN - 2 TO 3 CUP
RED CHILL POWDER - 1 TBSP
TURMERIC POWDER - TBSP
HING - TBSP
GREEN CHILL - CHOPPED 1 TBSP
CORIANDER LEAF - CHOPPED
SALT - AS PER TASTE
OIL
HOW TO MAKE PANEER KA PAKODA
1 - PUT ALL THE INGREDIENTS IN BESAN EXCEPT PANEER. IN BLOW.
2 - MIX ALL THE INGREDIENTS WELL.
3 - TAKE ONE PANEER SLICE AND DIP IN TO PAST.
4 - HEAT OIL IN A KADAI AND DIP FRY.
5 - COOK BOTH SIDE UNTIL GOLDEN BROWN.
6 - YOUR PANEER KA PAKODA READY FOR SERVE.
7 - YOU SERVE WITH TOMATO SAUCE.
PANEER - 250 GM (CUT IN TO SMALL)
BESAN - 2 TO 3 CUP
RED CHILL POWDER - 1 TBSP
TURMERIC POWDER - TBSP
HING - TBSP
GREEN CHILL - CHOPPED 1 TBSP
CORIANDER LEAF - CHOPPED
SALT - AS PER TASTE
OIL
HOW TO MAKE PANEER KA PAKODA
1 - PUT ALL THE INGREDIENTS IN BESAN EXCEPT PANEER. IN BLOW.
2 - MIX ALL THE INGREDIENTS WELL.
3 - TAKE ONE PANEER SLICE AND DIP IN TO PAST.
4 - HEAT OIL IN A KADAI AND DIP FRY.
5 - COOK BOTH SIDE UNTIL GOLDEN BROWN.
6 - YOUR PANEER KA PAKODA READY FOR SERVE.
7 - YOU SERVE WITH TOMATO SAUCE.
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