Gluten-Free Paneer Pakora

Gluten-Free Paneer Pakora

This Gluten-Free Paneer Pakora is deceptively easy to make. The flours used lend a better flavour and texture to the dish, than wheat flour!

Note: This recipe was first posted on my original blog, Celebration Generation, on April 12, 2013. It was transferred over to this blog - existing comments and all - on 9/20/2021

Remember when I went on my Pakora making binge, promised recipes, and then procrastinated on it for a few months?

And then, when I posted one more recipe, I procrastinated for another few months?

Yeah... sorry about that! Better late than never, right?

Anyway.

Here's my recipe for gluten-free paneer pakora!

Gluten-Free Paneer Pakora

Paneer Pakora is basically Indian deep-fried cheese sticks.

Think battered instead of breaded, and tons of flavour, instead of... not so much.

These are one of those food items that SHOULD in inherently gluten-free, in restaurants - but the batter is often cut with wheat flour, and they're always cross-contaminated anyway.

Never fear, though!

These are very easy to make, and taste quite authentic... and they're especially delicious with my Cilantro-Mint chutney!

Print Recipe

5 from 1 vote

Gluten-Free Paneer Pakora

This Gluten-Free Paneer Pakora is deceptively easy to make. The flours used actually lend a better flavour and texture to the dish, than wheat flour would!

Prep Time15 mins

Cook Time15 mins

Resting time5 mins

Total Time35 mins

Course: Appetizer, Main Course

Cuisine: Indian

Servings: 6 People

Calories: 318kcal

Author: admin

Ingredients

• Oil for deep frying
• 1 ¼ cups garbanzo chickpea flour
• ¼ cup White rice flour
• 1 ½ teaspoon hot curry powder
• ½ teaspoon coriander
• 1 teaspoon salt
• ¼ teaspoon baking powder
• 2 tablespoon finely chopped cilantro
• 1 cup water
• 2 bricks of paneer room temperature
• ¼ cup additional garbanzo flour
• Cilantro Mint Chutney

Instructions

• Start heating your oil to 375F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
• In a large bowl, combine flours, spices, salt, baking powder, and cilantro. Add water, stir well to form a thick batter. All batter to sit for 5 minutes or so, to soften the bean flour.
• Slice your paneer into long fingers about 1″ x 1″, by however long your bricks are. Toss cheese sticks with additional garbanzo flour, then dredge in the batter.
• Carefully transfer a few battered sticks of paneer to the preheated oil. Fry for a few minutes on each side, until golden brown.
• Use a slotted metal spoon to transfer fried paneer to paper towels.
• Serve hot, with with cilantro-mint chutney.

Nutrition

Calories: 318kcal | Carbohydrates: 19g | Protein: 15g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 434mg | Potassium: 142mg | Fiber: 3g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 393mg | Iron: 1mg

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