Name: Paneer chutney pakora
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 100g coriander -; 100g mint leaves -; 2 green chillies -; 1 lime, juiced -; 100g gram (chickpea) flour -; ½ tsp chilli powder (ensure gluten-free, if necessary) -; ½ tsp ground turmeric -; sunflower oil, for deep-frying -; 400g paneer -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Paneer chutney pakora

1. 100g coriander -

2. 100g mint leaves -

3. 2 green chillies -

4. 1 lime, juiced -

5. 100g gram (chickpea) flour -

6. ½ tsp chilli powder (ensure gluten-free, if necessary) -

7. ½ tsp ground turmeric -

8. sunflower oil, for deep-frying -

9. 400g paneer -

How to cook deliciously - Paneer chutney pakora

1. Stage

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.

2. Stage

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.

3. Stage

Fill a deep pan halfway up with oil and heat to 170C, or until a drop of batter sizzles.

4. Stage

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.

5. Stage

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.