Vegetable & Paneer Pakora
A quick and easy to make Indian snack that are great as starters or eaten cold in a lunch box, or just munch on them while watching a movie.
Persons
4
Serving Size
12 Pieces
Prep Time
30 minutes
Cook Time
10 minutes
Wait Time
50 minutes
Total Time
40 minutes
Ingredients
- 140g chickpea flour, sieved
- 1 tsp oil (sunflower or vegetable)
- 2 chillies, finely chopped (more or less to your taste)
- 0.5 tsp garlic, minced or finely chopped
- 0.5 tsp ginger, minced or finely chopped
- 0.5 tsp Turmeric
- 1.5 tsp dried coriander powder
- 0.5 tsp coriander seeds
- 1 tsp cumin seeds
- 0.5 tsp ground cumin
- 0.5 tsp baking powder
- 100g paneer (grated)
- 1 small potato, grated
- 1 shallot, finely chopped
- 0.5 red bell pepper, chopped
- 10 stalks of fresh coriander, finely chopped (optional)
- Salt and black pepper to your taste
- Cold water
Instructions
- Sieve the flour into a large bowl and add all spices, oil, garlic, ginger, chilli and baking powder. Mix well, don't be afraid to use your hands.
- Add the grated paneer, potato, shallot, bell pepper, and chopped coriander (if using).
- Let the mixture sit for 30 minutes, this allows the flour to soak up any liquid from paneer and vegetables.
- Slowly begin to add cold water and stir. Be careful and only add a little at a time. Keep adding until the consistency is that of a thick, lumpy, batter. It should stick to a spoon and slowly run off.
- Let the mixture sit again for about 20 mins. Use this time to heat your oil to 180°C.
- Use a tablespoon to scoop large bits of batter and deep fry for around 1-2 minutes, when they float to the top and are a nice dark brown they're done, don't let them burn. Frying around 4 at a time is optimal, depending on the size of your pan of course.
Notes
You can use whatever veg you like, sweetcorn and broccoli go well.
I like to serve with a dipping sauce made up of chilli sauce, cumin and tamarind paste.
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Vegetable and Paneer Pakora