Paneer Pakora
Paneer Pakora is deceptively easy to make. The flours used actually lend a better flavour and texture to the dish, than wheat flour would!
Servings: 5 Servings
Calories: 318kcal
Equipment
- Deep Fryer Or heavy bottomed pot
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 powder
- 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. Allow batter to sit for 5 minutes or so, to soften the bean flour.
- Slice your paneer into long fingers about .75″ x ,75″, by however long your bricks are. Toss paneer slices 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.
Notes
Due to software limitations, the nutritional information does not include deep frying. Expect that the oil will add some fat and calories to the total.
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