For the chutney

For the batter


  • 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.

Goes well with


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