Paneer Pakodas

Ingredients

• 1 cup Paneer (curdled fresh from milk and crumbled by hand)
• 1/2 cup Gram flour (besan)
• 1/4 cup Rice flour
• 1/2 cup Onion, sliced lengthwise
• as needed Salt
• 1/2 Teaspoon Chili powder
• 10 Chopped cashew nuts
• 1 Tablespoon Finely chopped coriander and mint leaves
• Oil (as needed, for frying)

Instructions

1. Curdle the boiling milk with citric acid, strain it, and let it hang for 1 hour.
2. Once all the water has drained, crumble the paneer by hand with no lumps.
3. Rub in the other flours, salt, and chili powder thoroughly.
4. Finally add the onion, cashews, coriander, and mint, and mix lightly.
5. Add two tablespoons of hot oil into it and mix. Divide the mixture into three portions.
6. On the first portion, if needed, sprinkle just a little water as a binding agent and rub it in until it holds together. Take the mixture by hand and crumble it directly into hot oil in large pieces, and fry until golden.
7. Once one portion of dough is used up, sprinkle water into the next portion and mix. Fry it in the oil right away.
8. It tastes best served hot right away. Any leftover, once cooled, can be stored in an airtight container and used for up to 3 days.