Cut paneer into one inch sized squares.
Wash, halve and deseed capsicums and cut into one inch sized squares.
Clean, wash and roughly chop coriander leaves and mint leaves. Remove stems, wash and roughly chop green chillies. Peel, wash and roughly chop ginger and garlic.
Grind together fresh coriander leaves, mint leaves, four green chillies to a fine paste. Add lemon juice and salt to taste. Separately grind together ginger, garlic and two green chillies to a fine paste for batter.
In a bowl mix besan, cornstarch, baking powder, turmeric powder, crushed red chillies, ginger-garlic-green chilli paste and slat. Add lemon juice and oil and mix. Add a little water to make a thick batter.
Spread green chutney on either side of the paneer squares. Stick capsicum squares on both sides of the paneer square.
Heat sufficient oil in a kadai.
Dip sandwiched paneer pieces in batter and deep fry till golden.
In a bowl mix chaat masala and red chilli powder.
Drain pakoras onto an absorbent paper. Cut into two halves. Place on a serving plate. Sprinkle dry masala and serve hot. |
