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There’s nothing like the crispy crunch of a well-made pakora! These Potato Paneer Pakoras by @hungrymahi are a perfect combination of golden, crispy exterior and a soft, cheesy interior. Every bite brings together the earthy goodness of potatoes with the richness of paneer, making it the ideal snack for any time of day. 🥔🧀🔥 #nanakfoods #foodiefaves #snackgoals #crispydelight #comfortfood #foodstagramming #ınstafood CRISPY POTATO PANEER PAKORA Ingredients: 1 medium onion, thinly julienned 1 medium potato, peeled and thinly julienned 200 grams Nanak paneer, julienned 1-2 green chilies, finely chopped 1/4 cup fresh coriander leaves, chopped A few curry leaves, chopped 1/2 cup rice flour 1/2 cup gram flour (besan) 1 tsp salt 1/4 tsp turmeric powder 1/2 tsp red chili powder 1/2 tsp roasted cumin powder 1/2 tsp carom seeds (ajwain) 1/3 cup water (adjust as needed for coating) Oil for deep frying ________________________________ Instructions: Prepare the Ingredients: Thinly slice the onion,potato & paneer. Finely chop the green chilies, coriander leaves, and curry leaves (optional) Mix the Batter: In a large mixing bowl, combine rice flour, gram flour, salt, turmeric powder, red chili powder, roasted cumin powder, and carom seeds. Add the chopped onions, potatoes, paneer cubes, green chilies, coriander leaves, and curry leaves to the bowl. Gradually add water (about 1/3 cup) and mix well to coat the vegetables and paneer with the flour mixture. The batter should be thick and slightly sticky, just enough to hold onto the veggies and paneer. Heat the Oil: Heat oil in a deep frying pan or kadai over medium heat. To check if the oil is ready, drop a small bit of batter into it—it should sizzle and rise to the surface. Fry the Pakoras: Drop spoonfuls of the batter-coated vegetables and paneer into the hot oil. Avoid overcrowding the pan. Fry the pakoras until they turn golden brown and crispy, stirring occasionally for even cooking. Drain and Serve: Remove the pakoras using a slotted spoon and drain them on paper towels to remove excess oil. Serve hot with mint chutney, tamarind sauce, or ketchup. Enjoy these crispy and flavorful paneer and veggie pakora.