Crispy Quinoa, Paneer, and Onion Pakodas: A Healthy Indian Snack
40 minutes
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About Crispy Quinoa, Paneer, and Onion Pakodas: A Healthy Indian Snack
Craving a crispy, flavorful snack with a healthy twist? These quinoa and paneer pakodas are a delightful reimagining of a beloved Indian classic, offering a satisfying crunch and an explosion of savory spices.The quinoa adds a boost of protein and fiber, while the paneer creates a wonderfully creamy texture that perfectly balances the sweet onions and aromatic spices. Incredibly easy to make, these pakodas are perfect for parties or a quick bite any time of day.Serve them hot with a vibrant mint chutney or tangy ketchup for an unforgettable taste experience. You won't be able to resist these addictive little bites!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Pakoda Mixture
- 1 cup Quinoa boiled
- 1/2 cup Cottage Cheese grated
- 1/2 medium Onion sliced
- 4 strands Coriander finely chopped
- 1 sprig Curry Leaves finely chopped
Spices and Dry Ingredients
- 1 Tbsp Coriander ground
- 1 Tbsp Chili Powder red
- 1/4 tsp Turmeric Powder
- 1/2 tsp Mango Powder dry mango powder
- Salt to taste
- 2 Tbsp Rice Flour
- 1 cup Gram Flour besan
- 1 pinch Baking Soda
Instructions
- First, rinse the quinoa under cold water until the water runs clear. This removes any bitterness. Then, boil the quinoa in water for about 15-20 minutes, or until cooked through and fluffy.
- In a large bowl, combine the grated paneer, cooked quinoa, sliced onions, chopped cilantro, chopped curry leaves, ground coriander, red chili powder, turmeric powder, amchur (dry mango powder), and salt. Mix well to ensure all ingredients are evenly distributed.
- Add the rice flour, gram flour (besan), and baking soda to the bowl. The baking soda will help create light and airy pakodas.
- Heat 1 tablespoon of oil in a small pan. Once hot, carefully add this hot oil to the pakoda mixture. This helps bind the ingredients and adds flavor. Mix thoroughly.
- Gradually add a few teaspoons of water to the mixture, mixing until you achieve a thick batter consistency. The batter should be thick enough to hold its shape but not too dry.
- Heat oil in a wok or deep fryer over medium-high heat. To test if the oil is ready, drop a small amount of batter into the oil. It should sizzle gently and rise to the surface.
- Carefully drop spoonfuls of the pakoda batter into the hot oil, ensuring not to overcrowd the pan. Fry the pakodas until they turn golden brown and crispy, turning them occasionally for even cooking.
- Remove the pakodas from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Serve the hot pakodas immediately with ketchup or mint chutney.
Recipe Notes
Good To Know
- This recipe was developed for quinoaguru.com by Jyothi Varne.
- Jyothi is a passionate food blogger, and her blog is Flavor Flame Fusion.
Expert Tips
- For fluffier quinoa, rinse it thoroughly before cooking to remove any saponins, which can cause a bitter taste.
- Toasting the quinoa in a dry pan before adding water can enhance its nutty flavor.
- Customize your quinoa by adding different herbs, spices, or vegetables during cooking.
Storage Instructions
- Store leftover cooked quinoa in an airtight container in the refrigerator for up to 5 days.
- Reheat gently in the microwave or on the stovetop with a splash of water or broth.
Also See
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Recipe Nutrition
Calories: 385kcalCarbohydrates: 52gProtein: 18gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 131mgPotassium: 579mgFiber: 8gSugar: 4gVitamin A: 698IUVitamin C: 12mgCalcium: 190mgIron: 4mg
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3 Comments
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Looks so delectable! Thanks for posting.
What a delicious idea! Thanks for sharing.
I’m loving this recipe already!