Paneer chutney pakora
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a starter
Skip to ingredients
Ingredients
For the chutney
- 100g coriander
- 100g mint leaves
- 2 green chillies
- 1 lime, juiced
For the batter
- 100g gram (chickpea) flour
- ½ tsp chilli powder (ensure gluten-free, if necessary)
- ½ tsp ground turmeric
- sunflower oil, for deep-frying
- 400g paneer
Method
- STEP 1
Blend the chutney ingredients with 1 tsp salt and ½ tsp sugar. Add 1-2 tbsp water if necessary – the chutney should be a smooth paste.
- STEP 2
In a large bowl, mix the flour, chilli powder and turmeric with ½ tsp salt, and slowly pour in 110ml water. Whisk until you have a smooth consistency, like pancake batter.
- STEP 3
Fill a deep pan halfway up with oil and heat to 170C, or until a drop of batter sizzles.
- STEP 4
Cut the block of paneer in half horizontally, then cut the halves into fingers, roughly 1cm wide. Spread a paneer finger with some of the chutney, then place another finger on top to make a ‘sandwich’. Repeat until all of the paneer is used. Set aside any leftover chutney.
- STEP 5
Carefully dip each ‘sandwich’ into the gram flour batter until covered, then fry in the hot oil for 2-4 mins until deep golden. Serve the pakoras with the leftover chutney.
