Paneer Pakora

 

These little cheese filled parcels are the perfect starter to an Indian feast! 

Ingredients

200g Paneer

150g gram flour

1 tsp turmeric powder

2 tsp red chili powder

10g Fresh coriander, finley chopped 

1 tsp asafoetida

2 tsp Garam Masala

1/2 teaspoon carom seeds 

200ml water (as required)

salt 

oil for deep frying, as required

for serving

1 1/2 teaspoon chaat masala

5g Fresh coriander, finley chopped 

Method

Slice paneer into bite-sized cubes or cuboid shapes (rectangle)

Add gram flour into a mixing bowl. Then the turmeric powder, red chili powder, garam masala, asafoetida, carom seeds and salt. Mix well.

Pour in the water. Not all at once but bit by bit. Whisk thoroughly to mix the batter. Make a thick flowing smooth batter without any lumps.

Heat the oil for deep frying in either a large pan or use a fryer. Heat the oil to about 160C. 

If you don't have a thermometre test the heat by adding a few drops of batter. If it rises gradually to the surface then the oil is ready.

Coat the paneer in the batter and drop carefully into the hot oil. 

Fry the paneer pakora until golden and crisp. Turn them if necessary to achieve an even colour.

Remove the paneer pakora with a slotted spoon. Place them on paper towels to remove excess oil.

Serve hot. Sprinkled over some chaat masala and chopped coriander. Serve with mint & coriander chutney to dip into.