Recipe courtesy of Bal Arneson
Paneer Pakoras
Total:
40 min
Active:
10 min
Yield:
12 to 14 pakoras
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
12 to 14 pakoras
Level:
Easy

Ingredients

  • 1 cup chickpea flour
  • 1 teaspoon fenugreek leaves
  • 1 teaspoon garam masala
  • 1/4 teaspoon ground paprika
  • Pinch kosher salt and freshly ground black pepper
  • 2 tablespoons yogurt
  • 1/4 cup water
  • 2 tablespoons grapeseed oil
  • 1/2 pound solid paneer, homemade, recipe follows or purchased Indian Cheese
  • Chutney, for serving
Indian Cheese (Homemade Paneer)
  • 4 cups whole milk
  • 1/4 cup vinegar

Directions

Mix the chickpea flour, fenugreek leaves, garam masala, paprika, and salt and pepper, in a medium- sized bowl and mix. Add the yogurt and water, and mix until a thick batter is formed. Add a little water if it seems too thick. Heat the oil in a large nonstick pan over medium-high heat. Dip the paneer into the batter and then carefully add to the hot oil, using tongs. Fry on each side for about 2 to 3 minutes until golden brown. Serve with chutney.

Indian Cheese (Homemade Paneer)

Bring the milk to a boil in a large pot. Add the vinegar, and stir until the mixture separates into solids and liquid. Drain the mixture through cheesecloth set in a large mesh sieve over a bowl. Wrap the ends of the cheesecloth around the curd and put a heavy weight on it such as a cookie jar or rice container. Place the mixture in the refrigerator. Let the water drain completely for at least one hour, or overnight for a firmer paneer. Remove the paneer from the cheesecloth, and use the paneer immediately, or refrigerate in a covered container for up to 5 days.

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