Stuffed Methi Paneer Pakoda

Stuffed Methi Paneer Pakoda 

Ingredients

For The Covering
2 tbsp hot oil
1 1/4 cups finely chopped fenugreek (methi) leaves
salt to taste
1/2 tsp turmeric powder (haldi)
2 tsp finely chopped green chillies
1 cup besan (bengal gram flour)
oil for deep-frying

To Be Mixed Into A Stuffing
1 cup grated paneer (cottage cheese)
salt to taste
1 tsp finely chopped green chillies
2 tbsp raisins (kismis)

Method

For the covering
1. Heat the oil in a deep kadhai, add the fenugreek leaves and sauté on a medium flame for 30 seconds.
2. Add the salt, turmeric powder, green chillies, besan and 1 cup of water, mix well and cook on a slow flame for 3 to 4 minutes, while stirring continuously.
3. Allow the mixture to cool completely.

How to proceed
1. Divide the stuffing into 8 equal portions and keep aside.
2. Divide the covering into 8 equal portions and roll each portion into a round ball in between your palms.
3. Press a little in the centre of each round to make a depression. Place 1 portion of the stuffing in the centre of each round and roll again to form a ball.
4. Heat the oil in a non-stick pan and deep-fry a few pakodas at a time till they turn golden brown in colour from all the sides.
5. Drain on absorbent paper and serve immediately with sweet chutney.