Spicy Vegetarian Indian Snack Punjab Famous Bharwan Paneer Pakora Recipe

Heavenly Spicy Stuffed Vegetarian Indian Snack



Indian foods are really awesome in taste. Punjab which is a beautiful Indian State is also world famous for heavenly soulful & spicy food flavours. Bharwan Paneer Pakora is a Spicy Vegetarian Snack of punjab.  Pakora is well known as pakoda, pakodi, fakkura, bhajiya, bhajji or ponako. The word pakoṛā is derived from Sanskrit pakvavaṭa, a compound of pakva and vaṭa or its derivative vaṭaka, ‘a round cake made of pulse fried in ghee’. Some divergence of transliteration may be noted in the third consonant in the word. The sound is a hard ‘da’ in the Telugu language and the ‘ra’ sound would be an incorrect pronunciation. In India, particularly in Maharashtra, Karnataka and Andhra Pradesh, such preparations are known as bajji rather than pakora. Usually, the name of the vegetable that is deep-fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep-fried. In such states, pakoda is taken to mean a mix of finely chopped onions, green chilis, and spices mixed in gram flour. This is then rolled into small balls or sprinkled straight in hot oil and deep-fried. Pakodas are very crisp on the outside and medium soft to crisp inside. There is a variety that is softer overall, usually termed media pakoda in restaurants, that is made from any other ingredient, such as potatoes. Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjies and are usually eaten as an appetizer during iftar, or as a snack food for weddings, births, or similar occasions. They are encountered in Afghan cuisine. In Bengal it is most commonly known as pakuṛa or pakoṛa while in Sylhet they are known as fakkura. In China and Nepal, they are called pakoda and pakauda, respectively. They are created by taking one or two ingredients, such as onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, or chili pepper. They are also occasionally prepared with bread, buckwheat, groundnut, fish, or chicken. They are dipped in a batter made from gram flour and then deep-fried. The most popular varieties include pyaaz pakora, made from onion, and aloo pakora, made from potato. Other variations include paalak pakora, made from spinach, and paneer pakora, made from paneer. When onions, on their own, are prepared in the same way, they are known as onion bajji. A variation of pakora made from wheat flour, salt, and tiny bits of potato or onion, is called noon bariya, typically found in eastern Uttar Pradesh in India. They are usually served as a snack or appetiser. They are also often served with Masala chai to guests arriving to attend Indian wedding ceremonies, and are usually complemented with tamarind, chutney or raita. In the United Kingdom, pakoras are popular as a fast food snack, available in Indian, Bangladeshi and Pakistani restaurants.

Spicy Indian Vegetarian Snack
Bahrwan Paneer Pakora



500 Gm Cottage Cheese

Few Chaat Masla to sprinkle

Few Mustard Oil for frying




2 Tsp Dry Mango Powder

2 Tsp Coriander Powder

1/4 Tsp Salt

1/4 Tsp Chilli Powder

1/4 Tsp Garam Masala

1/4 Tsp Carom Seeds

2 Small Onion grated & squeezed well

2″ Ginger Piece grated & crushed to a paste

8 Flakes Garlic crushed




2  Cup Gram Flour { Chickpea Flour / Besan }

4 Pinches Baking Powder

4 Tbsp Chopped Coriander

3/8 Tsp Salt or as need

3/8 Tsp Red Chilli Powder or as need




First we cut the Cottage Cheese into 1-1/2″ squares which are slightly thicker than 1/4″thickness. Slit the pieces of cottage cheese a little more than halfway but not till the end. Sprinkle few Chaat Masala on them on both sides. Now for filling we mix everything together. With the help of the knife insert few filling in the cottage cheese pieces then press well. Make a thick batter with all the ingredients. Beat well & keep aside for 10  minutes. Dip the stuffed pieces of cottage cheese in the batter. Deep fry in the hot Mustard Oil till golden in color. Eat or serve hot sprinkled with chaat masala.


Know we are guiding you some few things but important to must know about Chilli Pepper.  Chilli Pepper which is well known as chile pepper oe chilli s the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. They originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world’s largest producer of green chillies, providing half of the global total. They have been a part of the human diet in the Americas since at least 7500 BCE. The most recent research shows that chili peppers were domesticated more than 6000 years ago in Mexico, in the region that extends across southern Puebla and northern Oaxaca to southeastern Veracruz, and were one of the first self-pollinating crops cultivated in Mexico, Central America, and parts of South America. Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time, which may also be done by pickling. Dried chilies are often ground into powders, although many Mexican dishes including variations on chiles rellenos use the entire chili. Dried whole chilies may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño. Many fresh chilies such as poblano have a tough outer skin that does not break down on cooking. Chilies are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily. The leaves of every species of Capsicum are edible. Though almost all other Solanaceous crops have toxins in their leaves, chili peppers do not. The leaves, which are mildly bitter and nowhere near as hot as the fruit, are cooked as greens in Filipino cuisine, where they are called dahon ng sili. They are used in the chicken soup tinola. In Korean cuisine, the leaves may be used in kimchi. In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation. Chili is a staple fruit in Bhutan. Bhutanese call this crop ema or solo. The ema datsi recipe is entirely made of chili mixed with local cheese. In India, most households always keep a stock of fresh hot green chilies at hand, and use them to flavor most curries and dry dishes. It is typically lightly fried with oil in the initial stages of preparation of the dish. Some states in India, such as Rajasthan, make entire dishes only by using spices and chilies.

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