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Fingers of paneer pakora with a dish of coriander chutney

Paneer chutney pakora

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 as a starter

Make pakoras with paneer and a little coriander chutney in the centre to add extra flavour. They're crispy on the outside and super-soft in the middle

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal531
fat36g
saturates17g
carbs17g
sugars2g
fibre3g
protein33g
salt2g
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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.

Recipe from Good Food magazine, October 2022

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