Name: Paneer chutney pakora
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4 as a starter
Cuisine: Indian
Ingredients: 100g coriander; 100g mint leaves; 2 green chillies; 1 lime juiced; 100g gram (chickpea) flour; ½ tsp chilli powder (ensure gluten-free, if necessary); ½ tsp ground turmeric; sunflower oil for deep-frying; 400g paneer

Fingers of paneer pakora with a dish of coriander chutney

For the chutney

100g coriander
100g mint leaves
2 green chillies
1 lime
juiced

For the batter

100g gram (chickpea) flour
½ tsp chilli powder
(ensure gluten-free, if necessary)
½ tsp ground turmeric
sunflower oil
for deep-frying
400g paneer

Method

step 1
Blend the chutney ingredients with 1 tsp salt and ½ tsp sugar. Add 1-2 tbsp water if necessary – the chutney should be a smooth paste.
step 2
In a large bowl, mix the flour, chilli powder and turmeric with ½ tsp salt, and slowly pour in 110ml water. Whisk until you have a smooth consistency, like pancake batter.
step 3
Fill a deep pan halfway up with oil and heat to 170C, or until a drop of batter sizzles.
step 4
Cut the block of paneer in half horizontally, then cut the halves into fingers, roughly 1cm wide. Spread a paneer finger with some of the chutney, then place another finger on top to make a ‘sandwich’. Repeat until all of the paneer is used. Set aside any leftover chutney.
step 5
Carefully dip each ‘sandwich’ into the gram flour batter until covered, then fry in the hot oil for 2-4 mins until deep golden. Serve the pakoras with the leftover chutney.