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Paneer Pakoras
Recipe courtesy Bal Arneson
- Total Time:
- 40 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Easy
- Yield:
- 12 to 14 pakoras
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.
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.