Paneer Pakora
Ingredients
- 300 gpaneer (thick cubes)
- 150 gChickpea flour (sifted)
- 1 tspTurmeric powder
- 1 tspHot pepper en poudre
- 1 tspgaram masala
- 1 pcGarlic (very finely minced)
- 1 pinchGray sea salt
- 150 mlMineral water
- 500 mlPeanut oil (for frying)
- 1 tspAjwain seeds (slightly crushed between palms)
- 1 tspChaat Masala
Method
A chickpea crust that cracks under the teeth to reveal a warm, melting cheese heart. The smell of turmeric and fried chili promises a bold appetizer.
- 1
Cut the paneer into 2 cm thick rectangular blocks. The pieces should be uniform for even cooking.
- 2
In a mixing bowl, combine the chickpea flour, turmeric, chili powder, garam masala, ajwain seeds, minced garlic, and salt. Gradually pour in the mineral water while whisking until the batter coats the back of a spoon without lumps.
- 3
Heat the peanut oil in a sauté pan. Dip the paneer cubes into the batter to coat them well. Carefully place them in the hot oil (180°C). The oil should sizzle immediately around the fritter.
- 4
Flip the pakoras halfway through cooking. When the crust is golden brown and firm to the touch, remove them and drain on paper towels. Sprinkle generously with chaat masala before serving to add a touch of acidity.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan, otherwise the oil temperature drops and the fritter becomes greasy.
- The batter must be thick enough to stay on the cheese without running off immediately.
How long does this dish keep?
Eat immediately to preserve crispness. Not suitable for freezing.
