Coconut Soy Paneer Fritters
Coconut Soy Paneer Fritters

Fritter made with tofu and paneer with coconut milk powder coated with tempura batter and breadcrumbs. Deeply fried coconut soy, paneer fritters are served with curd rice and tomato chutney.  Hope you like this one as you did like my previous recipe Spicy Gram Flour Dumplings.

Ingredients For The Fritters:-

  • Two Cups – Fresh Tofu(grated)
  • Four Tablespoons – Paneer(grated)
  • Three Tablespoons – Ginger and Garlic(chopped)
  • Salt To Taste
  • One Tablespoon – Fine Sugar, Urad Dal, And Oil
  • One Teaspoon – Garam Masala Powder,  Cinnamon Powder, White Pepper Powder, Black Mustard Seeds, And Curry Leaves
  • Five Tablespoons – Coconut Milk Powder
  • Seven Tablespoons – Almonds(peeled and chopped), And Cooked Rice
  • One Pack – Tempura Batter Mix
  • Ten Tablespoons – Panko Bread Crumbs
  • Oil For Frying
  • Two Tablespoons – Tomato Pickle
  • One Cup – Mayonnaise
  • Three – Onions(chopped)
  • Four – Cucumbers(chopped)
  • Five Tablespoons – Hung Curd
  • Two Tablespoon – Cream, Raw mango, And Coriander Leaves

Directions:-

  1. Squeeze tofu and paneer in a muslin cloth to remove the maximum amount of water.
  2. In a mixing bowl, cream tofu and paneer to a smooth mixture so that there are no lumps left.
  3. Add chopped ginger, green chili, garlic, salt, fine sugar, garam masala, cinnamon powder, and white pepper powder, and coconut milk powder.
  4. Mix it thoroughly and place it in a chiller for the mixture to harden a bit.
  5. Give tofu mixture a nice round shape, dip the fritter in tempura batter, roll in almonds, then in panko breadcrumbs.
  6. Deep fry and serve the fritters with tomato chutney, curd rice.
  7. Whirl the tomato pickle in a mixer and pass through the conical strainer.
  8. Add mayonnaise and adjust the seasoning.
  9. Prepare the south Indian tempering of curry leaves, black mustard seeds, and urad dal and strain to remove oil.
  10. In a bowl, take rice.
  11. Now add south Indian tempering, chopped onion, cucumber, coriander, ginger, raw mango and green chili.
  12. Time to add hung curd, salt, fine sugar and if required some cream as well.
  13. Mix thoroughly and chill.
  14. Serve the curd rice.

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