Low Sodium Paneer Pakoda
Indulge guilt-free with this irresistible recipe for *Low Sodium Paneer Pakoda*, a lighter twist on the beloved Indian snack! Featuring soft paneer cubes encased in a crispy, golden chickpea flour batter, this crowd-pleasing dish puts a heart-healthy spin on traditional pakodas by minimizing salt without compromising on flavor. Enhanced with vibrant turmeric, zesty lemon juice, aromatic carom seeds, and fresh coriander, each bite packs a punch of bold yet balanced seasoning. Perfectly fried to crunchy perfection, these pakodas are easy to prepare in under 35 minutes, making them an ideal appetizer or teatime snack. Pair them with mint chutney or a low-sodium dipping sauce to create a wholesome treat that’s both delicious and mindful of your dietary needs. Keywords: low sodium, paneer pakoda, healthy Indian snack, crispy paneer bites, heart-friendly recipe.
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Recipe Information
Ingredients
- 250 grams Paneer
- 100 grams Besan (Chickpea Flour)
- 0.5 teaspoons Turmeric Powder
- 0.5 teaspoons Red Chilli Powder
- 0.5 teaspoons Carom Seeds (Ajwain)
- 0.25 teaspoons Baking Soda
- 150 milliliters Water
- 1 tablespoons Lemon Juice
- 2 tablespoons Fresh Coriander Leaves, chopped
- 500 milliliters Vegetable Oil, for frying
Instructions
Cut the paneer into small cubes, roughly 1-1.5 inches each.
In a mixing bowl, combine besan (chickpea flour), turmeric powder, red chilli powder, carom seeds, and baking soda.
Gradually add water to the dry ingredients, whisking continuously to make a smooth, lump-free batter. The batter should be of a medium consistency — not too thick or too runny.
Add lemon juice and chopped coriander leaves to the batter and stir well.
Heat vegetable oil in a deep frying pan on medium heat. To check if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the top, the oil is ready for frying.
Dip each paneer cube into the batter, ensuring it is well coated, and gently drop into the hot oil. Fry in batches, being careful not to overcrowd the pan.
Fry the pakodas until they turn golden brown on all sides, then remove them with a slotted spoon and drain on paper towels to remove excess oil.
Serve the paneer pakodas hot with mint chutney or a low-sodium tomato sauce for a delicious snack.
Nutrition Facts
Calories |
5568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 565.9 g | 726% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2264 mg | 98% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 16.6 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1495 mg | 115% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1293 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
