Pesto Paneer Pakoda(P3 Indian-Italian fritters) recipe.

Pesto Paneer Pakora Recipe.
Pesto Stuffed Paneer Pakora is a delicious and unique twist on the traditional paneer pakora. This snack features paneer cubes filled with aromatic pesto, coated in a crispy besan (chickpea flour) batter, and coated with Italian-style bread crumbs for an extra crunch. It’s a perfect party appetizer or a delightful evening snack, especially when served with a tangy hot sauce.

Paneer Pakora is a classic North Indian tea-time snack, known for its crisp outer layer and soft interior. In this recipe, we elevate the flavor profile by stuffing the paneer with pesto, giving it an Italian-inspired twist. While the traditional paneer pakora is made by dipping the cubes in spiced besan batter, the pesto stuffing adds a savory richness and a burst of flavor, making it an ideal choice for spice lovers.

Ingredients:
14 oz Paneer (Cottage Cheese)
12-15 tbsp Pesto Sauce
Oil for frying
Italian-style Bread Crumbs

For the Batter:
2 cups Fine Chickpea Flour (Besan)
1 tsp Turmeric Powder
1 tbsp Italian Seasoning
Salt to taste
Water (as required)

Instructions:
Prepare the Paneer:
Wash and cut the paneer into square or rectangular pieces, depending on your preference. Make a slit in each piece, leaving one edge intact for stuffing.

Make the Batter:
In a mixing bowl, combine chickpea flour (besan), turmeric powder, salt, and Italian seasoning. Gradually add water to achieve a smooth batter with a coating consistency. Let the batter sit for about 15-20 minutes.

Stuff the Paneer:
Gently spread a layer of pesto sauce into the slit of each paneer piece. Cover with another piece of paneer to seal the pesto inside.

Coat the Paneer:
Dip each stuffed paneer piece into the prepared besan batter, ensuring it’s fully coated. Then, roll it in the Italian-style bread crumbs (if using panko, grind them to achieve a coarse texture).

Fry the Pakoras:
Heat oil in a frying pan over medium heat. Once hot, deep fry the paneer pakoras until golden brown and crispy on all sides. Remove and drain on paper towels.

Serve:
Serve hot with a side of hot sauce or enjoy them as they are.

Pro Tips:
When spreading the pesto inside the paneer, apply a slightly thicker layer for better flavor absorption.

If using Italian-style bread crumbs in panko form, grind them to a coarse texture using a mixer or grinder for better coating.

Add water to the besan batter slowly to achieve the perfect consistency, ensuring it’s thick enough to coat the paneer.

I used a member's mark Italian basil pesto, which contains freshly ground basil leaves, cheese blend(parmesan cheese & romano cheese),pine nuts, garlic, and sunflower oil—perfect for this recipe. ‪@samsclub‬‪@samsclub‬

I used Swad brand paneer, which is a type of cottage cheese.

My kid has affectionately nicknamed this pakora "P3." 😂

Enjoy these pesto-stuffed paneer pakoras for a delightful fusion of Indian and Italian flavors!

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