episode of headbangers
kitchen it's the
rainy season here in Bombay city and in
fact it's pouring outside right now and
whenever there is rain in India trust me
there is an Indian somewhere looking for
chai and pakoras because that is one of
the foods that people love to eat when
it rains here now I've already shown you
guys how to make a keto masala chai so
click here on the I button and get that
recipe if you haven't already and today
I'm going to whip up some delicious keto
friendly paneer pakoras to go with that
chai and to enjoy this monsoon but you
know what guys I gotta be honest I'm not
really a chai and pack water kind of guy
but you know what this recipe is not for
the folks who love their giant pakora
and I'm gonna serve that piccata with a
delicious green chutney but I have
already shown you how to make that green
chutney so once again click on the I
button and get that recipe if you have
it anyway enough jibber-jabber
let's go fry some pakoras so the first
thing I'm going to do is take my paneer
and chop it up into little bite-sized
rectangles you don't want it too thick
and you also don't want it too thin it
should be just right and if you don't
have paneer where you live you can also
do this with a loonie and if you're
feeling brave you can make paneer at
home click on the I button to get my
recipe of how to make it at home the
next thing I'm going to do is take a
plate and add some salt to it I'm also
going to add some turmeric powder some
red chilli powder and a little bit of
garam masala and I'm gonna give it all a
good mix this is going to be sort of a
spice rub for the paneer so that we have
a nice tasty paneer the pakora anyway
once that's done it's time to take off
paneer and now you just want to sort of
dip it into this spice mixture and coat
it so take your paneer put it in there
dab your paneer in that spice mix shake
and set it aside you know they do this
in barbecue quite a bit where they have
a dry rub and later they have like a wet
rub so this spice mix is like a dry rub
or at least that's how I envisioned this
anyway once that's done it's time to
make the batter so for the batter we're
going to be using one whole egg now
before you say anything let me tell you
in advance that I do not have an eggless
version eggs are vegetarian so please
eat them and enjoy these delicious
acorus delicious not delish
we're going to season the egg with a
little bit of salt a little bit of
turmeric powder some red chilli powder
the Kashmiri kind and I'm going to crush
in some Kasuri methi or fenugreek leaves
now you can do it without the fenugreek
leaves but I'm adding them so that they
toned down the flavor of the egg in the
batter and normally this batter is made
with chickpea flour but since we can't
have that on keto egg it is anyway the
batter is still not ready now I'm going
to add in some psyllium husk and I'm
going to add it in about one teaspoon at
a time because now you want to mix this
all together and the psyllium husk will
thicken this mixture up because you want
a slightly thick batter that can coat
the paneer properly so I'm only adding
it one teaspoon at a time and I think
eventually it took me three teaspoons to
get the batter to the perfect
consistency anyway your batter is now
ready so I'm going to throw my paneer
into that batter and flip it around and
make sure it is properly coated and once
the paneer is coated it goes into some
hot oil and then it's just going to fry
oh and to check if your oil is hot or
not just drop a bit of the batter in and
it should rise to the surface that's
when you know the oil is hot enough now
ladies and gentlemen I'm already
expecting the question what oil are you
well I'm using a mix of ghee and olive
oil to fry it in anyway this shouldn't
take more than three or four minutes on
a medium to high heat you just need to
cook it till the batter is cooked and
golden-brown and whoo yeah just look at
that that looks incredible so anyway
just repeat the process and keep frying
till all your paneer is fried and ready
and boy those already look so good and
that's it ladies and gentlemen our
paneer pakoras are ready and I'm serving
them with that delicious green chutney
anyway enough jibber-jabber time to
all right folks it's time to taste the
and it is raining outside so the weather
is perfect and I'm just gonna dig in
when of course I've got that delicious
chutney that I made on the last episode
that is flavorful you get the Kasuri
methi you get the spices and the paneer
is lovely and soft now I'm going to be
very honest with you guys I'm going to
be very honest guys this needs to be
eaten the moment it comes out of the
deep fryer like if it sits it is going
and between the time it took me to shoot
the photographs of this and do all the
other stuff it has also gone cold which
again is a consequence of you know
shooting it for the episode but I would
recommend that you eat them straight out
of the fryer but still it is tasty and
it's delicious and the egg and the
really worked well as a batter I also
put a little too much soil guys so I
would recommend go a little easy on the
salt and also you may need two eggs for
your batter I just about managed with
this but anyway I will put all this
additional information on the blog post
on headbangers kitchen comm and I will
see you on the next episode Cheers
and keep cooking if you liked this
episode please give it the thumbs up
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