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!
More Gluten-Free International Appetizers
Looking for more appetizers with some international flair? I've got you...
Gluten-Free Chicken Pakora
Gluten-Free Chicken Satay
Gluten-Free Fried Brie
Gluten-Free Gougères
Gluten-Free Mixed Vegetable Pakora
Gluten-Free Samosas
Gluten-Free Sauerkraut Buns
My Gluten-Free Cookbooks!
If you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.
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Gluten-Free Paneer Pakora
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
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