Paneer Pakora for Vrats

This post is also available in: हिन्दी

Tired of eating the same potato tomato curry, chestnut flour pakora and raita? Why not try paneer pakora this time in vrats?

These paneer pakoras are specially made for fasting. All the ingredients which are used are allowed to have in fasting.

Paneer pakora for vrat gives you a different taste in fasting.

इस रेसिपी को हिंदी में पढ़े

You can have this in any vrats like Navratri, Ekadashi, Duadshi, Pradosh, Shivratri, Janmashtmi etc.

Apart from paneer, I have used samak rice and chestnut flour (singhade ka atta). So, no worries, all the ingredients are allowed in the vrats.

You can make below food recipes for the vrats.

Chaat recipes: Aloo chaat for vrats,

Vrat thali: Sabudana khichdi, Kuttu ki puri, Aloo tamatar sabji (Potato tomato curry) – Vrat special, Dhaniya pudina chutney – Vrat Special, Aloo raita, Samak ke chawal

Snacks: Sabudana Vada, Dhokla for Vrats – Upwas Dhokla

Sweet recipes for vrat: Sabudana kheer, Aloo ka halwa – Sweet dish, Dry Coconut Burfi, Ghiya/lauki kheer

Tell me in the comments which recipe do you like to have in vrat.

Paneer Pakora for Vrat Recipe Video

Print Pin

Panner Pakora for Vrats/Fasting

These crispy, golden brown paneer pakoda will bring water in your mouth.

Course Snack

Cuisine Indian

Keyword Upwas recipes, vrat dish

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 2 People

Ingredients

• ½ cup samak rice
• ¼ cup chestnut flour singhade ka atta
• 2 green chilies finely chopped
• coriander leaves
• 3 teaspoon sendha namak
• 2 teaspoon black pepper powder
• water
• 300 gram Paneer
• Desi ghee or oil for frying

Instructions 

• Take ½ cup samak rice and ¼ cup chestnut flour in a bowl.
  
• Add chopped green chilles and chopped coriander.
  
• Add 1 teaspoon sendha namak ¼ teaspoon black pepper powder in it.
  
• Now put water in it and making a paste in flowing consistency. And keep it aside.
  
• Cut paneer into the pieces.
  
• 1 teaspoon of black pepper powder and sendha namak each, mix in a bowl.
• Make a cut in the paneer piece for filling salt and black powder mixture.
  
• Fill one or two pinch of black pepper and sendha salt mixture in the paneer
  
• Coat panner with the batter.
  
• Shallow fry in desi ghee or oil until it becomes golden brown from all the sides.
  
• Remove it on paper towel.
• Serve in serving plate with mint and coriander chutney or coriander chutney.

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