Paneer Pakoras

By kathybgood

Pakoras are a deep fried fritter which are extremely popular in India for good reason, they're good! These pakoras feature paneer cheese dipped in a pakora batter and fried to a golden crisp. Yum!

From Bal Arneson's show, Spice Goddess

Ingredients

• PANEER:
• 1 liter whole milk
• 1/4 cup vinegar
• PAKORAS:
• 1 cup chickpea flour
• 1 tablespoon fenugreek leaves
• 1/4 teaspoon paprika
• 1 tablespoon garam masala
• Pinch of salt and freshly ground pepper
• 2 tablespoons yogurt
• 1/4 cup of water
• 2 tablespoons grapeseed oil
• 1/2 pound paneer

Details

Adapted from foodchannel.ca

Preparation

Step 1

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 (strainer).

Wrap the ends of the cheesecloth around the curd and put a heavy weight on it such as a cookie jar or rice container. Let the water drain completely for 20 mins or even better, at least one hour, or overnight for a firmer paneer. Cut them up in pieces before dipping into the batter and frying.

Pakoras:

Mix chickpea flour, spices and salt and pepper in a medium sized bowl and mix. Add 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 non-stick pan over medium-high heat. Dip the paneer pieces 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.