• Paneer Cubes 
• Black Pepper (Miriyalu) 
• Gram Flour (Besan)
• Rice Flour 
• Ginger-Garlic Paste 
• Coriander Leaves
• Salt 
• Water 
• Oil 

• Rich in Protein – Paneer is a great source of protein, which helps in muscle building and repair. It also keeps you full for longer, making it a good snack choice in moderation.

• Boosts Immunity – Black pepper (miriyalu) contains piperine, which has anti-inflammatory and antioxidant properties that help boost immunity and improve digestion.

• Aids Digestion – Black pepper stimulates digestive enzymes, promoting better gut health and reducing bloating. Besan (chickpea flour) is also rich in fiber, which aids digestion.

• Good for Bone Health – Paneer is rich in calcium and phosphorus, essential for maintaining strong bones and teeth.

• Regulates Blood Sugar – Chickpea flour has a lower glycemic index compared to refined flour, helping in better blood sugar control.

• Contains Healthy Fats – Paneer has good fats that help maintain body functions and provide sustained energy.

Miriyalu Paneer Pakoda (Pepper Paneer Pakora) is a variation of traditional Indian pakoras, which have been a popular snack for centuries. While there isn’t a specific historical record for this exact dish, its roots can be traced to the rich culinary heritage of Indian fried snacks.

Origins of Pakoras

Pakoras (or pakodas) originated in the Indian subcontinent, with references dating back to ancient times. They were commonly prepared using gram flour (besan) and vegetables, and over time, variations with different ingredients like paneer, chicken, and spices evolved.

Influence of Black Pepper (Miriyalu)

• Black pepper (Miriyalu) has been a prized spice in Indian cuisine for over 4,000 years. It was widely grown in South India, particularly Kerala, and was a key export in ancient trade with Rome, Greece, and China.

• In traditional Indian Ayurvedic cooking, black pepper was used for its medicinal properties, such as aiding digestion and boosting immunity.

Fusion of Paneer and Pakora

• Paneer, a fresh cheese introduced to India possibly through Persian or Afghan influences, became a staple in North Indian cuisine.

• Combining paneer with pakoras likely started in North India, especially in Punjab, where paneer-based dishes are popular.

• The addition of black pepper (miriyalu) gives it a South Indian twist, possibly influenced by the use of bold spices in Tamil Nadu, Andhra Pradesh, and Karnataka.

Modern Adaptation

Today, Miriyalu Paneer Pakoda is a fusion dish enjoyed across India, particularly in South India. It is a perfect example of how traditional spices and cooking techniques have blended over time to create new flavors.