Paneer Karam Pakoda

Karam pakodas are classical street snack in Southern India. Evening, all small teashop hold a snack section like, karam pakodas, masala vadais, medhu bonda, etc… The smell of hot pakoda invites those streets crossers to take a break before returning after a laborious day. Loud music, different age of people chatting, some reading newspaper, everyone gather happily. They just stop to taste these roadside delicacies and to enjoy their chai/tea or filter coffee with any snack, which is prepared hot at that time! Usually these vendors mix the snack in front of us. They pour a big ladle of hot oil, in pakoda mix and sprinkle a little water just to hold together. I added little ghee rather than hot oil :) I guess everything is same calorie wise! For me, I just like the karam pakoda to eat with rice! It is a crunchy side dish for rasam rice or any tamarind gravy! Just for the event I combined paneer in my Karam pakoda recipe. U can simply omit paneer and make the crunchy pakoda, but just watch out your salt level!

 

Paneer Karam Pakoda 

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Ingredients: 

Bengal gram flour/besan flour: ½ cup

Rice flour: ½ cup

Paneer: 1/2 cup crumbled 

Red onion: ½ cup sliced lengthwise and thinly

Ginger: 1 tsp minced 

Chili powder: 1 tbsp

Curry leaves: 2 sprigs 

Cilantro: 2 tsp chopped

Ghee: 1 tsp

Salt: 1/2 tsp less or more, according your taste

 Oil: to deep fry Just a picture to show how the final mixture should be

Method: Mix, all flours, salt, chili powder, onion, ginger, curry and cilantro leaves in a big plate or large bowl. Add the ghee and mix well, until it get mix with all ingredients. 

Now, try to make small portions. Sprinkle some water in one portion, it should be crumbly the mixture. And NOT LIKE CHAPATI DOUGH! Heat oil, take a small amount of mixture with your fingers and crumble directly the pakoda mix in hot oil and reduce the heat to medium flame. Fry until they turn golden brown. Do not brown too much; the onion will turn bitter taste. 

  NOTE: The recipe is same for Karam pakoda, just omit the paneer. Pakodas can be stored up to 5 days in airtight container once they re cooled. Enjoy this snack with coffee or tea of ur choice! Wraping in newspaper for vendors is cheap but also help sucking all the extra oil in paper!

This paneer pakoda is little saltier so add little amount of salt and taste it before processing a big batch! 

This paneer pakoda is entering the pakora contest hosted by Ruchina and the paneer event celebrated by Vandana Rajesh! Have a great weekend!