A plate of crispy hot pakodas and masala chai ! What does that remind you of ?  For me it is rainy days back home. Pakodas are a welcome treat on a cold and wet rainy day in India. The combination of sweet smell of the first rain and the aroma of pakodas wafting through is sure to bring back memories for many readers.

Rainy days seem to be never ending here in Seattle, and hence my alterations to pakodas seem to be growing too. One such variations I came up with is cilantro stuffed paneer capped with beautiful red bell peppers.

The sweetness of red bell pepper and the spicy cilantro filling create a perfect balance, as do the crispy shell and the soft paneer.

Ingredients

Batter
1 cup gram flour (besan)
1/2 tsp salt
1 tbsp oil
a pinch of asafoetida (hing)
a pinch of turmeric (haldi)
water ( to make batter )
Spicy Cilantro Filling
1 bunch fresh cilantro
2 cloves of garlic
3-4 small hot green chillies
1 anaheim chilli pepper
2-3 tbsp lime juice
1/2 tsp salt

 
Other items needed

 
cottage cheese (paneer)
red capsicum
1/2 tbsp red chili powder
1/2 tsp carom seeds (ajwain)
1/2 tsp salt
oil for deep frying

Method

Mix batter ingredients listed above to form a thick consistency batter.

Wash cilantro thoroughly. Cut off the stems, and coarsely chop the leaves. Grind all ingredients listed in “Cilantro Filling” in a food processor to form a paste. Note that the only liquid added to this is the lime juice. The Anaheim peppers are very mild and give a flavor boost to cilantro. The green chilies actually contribute to the spiciness. Adjust the peppers in accordance with the spiciness desired.

Cut paneer into thick slices and sprinkle with red chili powder, salt and ajwain. Stuff cilantro filling between 2 slices of Paneer. Top it off at both ends with red capsicum which is cut to same size as paneer.

Heat oil in a pan. The oil is ready when a drop of batter dropped in oil rises quickly to the top. Hold the paneer assembly tightly between 2 fingers and immerse in the besan batter. Use a spoon to coat the uncovered areas with besan. Slowly drop into the kadai. Fry on medium heat till they are golden brown and crispy. Immediately rest them on a paper towel so the extra oil is absorbed.

Cut into halves to reveal the beautiful cross section, and serve with coriander chutney.