Paneer Pakoras

This is a traditional Indian cheese that is battered and fried. Not the kind of food you want to make every day but a for sure crowd pleaser when you are having guests over.

Paneer:
1 litre of Whole milk
1/4 cup of Vinegar

Bring the milk to a boil in a large pot. Add the vinegar and stir until the mixture separates into solids and liquid. Drain the mixture through cheesecloth set in a large mesh sieve. Wrap the ends of the cheesecloth around the curd and put a heavy weight on it I find a bag of rice works best. Let the water drain completely for 30 mins to an hour (or overnight in the fridge if you want a firmer cheese). Then cut into little squares for battering and frying

Pakora batter:
1 cup chickpea flour
1/2 tsp baking powder
1 tablespoon fenugreek leaves
1/4 teaspoon paprika
1 tablespoon garam masala
Salt and pepper
2 tablespoons yogurt
1/4 cup of water (this is approx use what you need to get a good consistency)

Mix flour, baking powder and spices together with a whisk. then stir in yogurt and add water gradually until you have the consistency of a slightly runny pancake batter

Heat (on medium high heat) a large but shallow pan with a few inches of oil in it. Test the oil’s hotness by putting a little dab of batter into the oil. It should bubble up right away and start browning the batter. If the oil is not hot enough just wait a bit longer and test again. (As with all frying if your oil is not hot enough it will take too long for the pakoras to cook and they will end up greasy)

Dip the paneer squares into the batter coating on all sides and then drop into the oil in small batches. Once one side is golden brown (approx 2-3 mins) flip over with tongs and cook other side. Remove from oil and allow to drain on paper towel. Serve hot with a sweet tamarind or mango chutney. (found in your local supermarket in the ethnic aisle)

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One response to “Paneer Pakoras

  1. Looking forward to more great recipes Lindsay.
    Cheers,
    Aditi

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