Paneer Pakora Recipe
Homemade cottage cheese fritters stuffed with our vibrant mint chutney. Served with tamarind and mint chutney.
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Ingredients
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For the Paneer Pakora
For the Mint Chutney
For the Tamarind Chutney
Method
For the Mint Chutney
- 1
Prepare the Mint Chutney
In a blender, combine fresh mint leaves, coriander leaves, green chili, ginger, lemon juice, and salt. Blend until smooth. Add a little water if needed to achieve desired consistency. Set aside.
For the Tamarind Chutney
- 2
Prepare the Tamarind Chutney
In a saucepan, combine tamarind pulp, brown sugar, cumin powder, salt, and water. Cook over medium heat, stirring until the mixture thickens slightly. Remove from heat and let it cool. Set aside.
For the Paneer Pakora
- 3
Prepare the Paneer
Cut the paneer into bite-sized squares. You can also use a cookie cutter to create fun shapes.
- 4
Make the Batter
In a mixing bowl, combine gram flour, rice flour, turmeric powder, red chili powder, garam masala, and salt. Gradually add water while whisking to form a smooth batter. Ensure it is thick enough to coat the paneer.
- 5
Coat the Paneer
Dip each paneer piece into the batter, ensuring it is evenly coated.
- 6
Heat Oil
In a deep frying pan, heat oil over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough.
- 7
Fry the Pakoras
Carefully drop the coated paneer pieces into the hot oil, a few at a time. Fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
- 8
Serve
Serve the hot paneer pakoras with mint chutney and tamarind chutney on the side.
