Masala Paneer Pakora

Ingredients

• Batter
• 1 cup besan (chickpea flour)
• 3 Tbsp rice flour
• 1/2 tsp turmeric
• 1/2 tsp red chili powder / flakes
• 1 tsp carom seeds
• 1/2 tsp garam masala
• Salt
• 1/2 cup water
• 8 oz paneer
• Chutney
• 1/2 cup cilantro (1/2 bunch, roughly chopped)
• 1/4 cup mint leaves
• 1 green chili (serrano)
• 1/2 tsp salt
• 1/2 tsp granulated garlic (or 1 medium garlic clove)
• Water
• Seasoning the Paneer
• 1/2 tsp salt
• 1/2 tsp garam masala
• Frying
• 2 cups oil

Instructions

1. In a medium bowl, combine dry ingredients for the batter: besan, rice flour, turmeric, chili powder, carom seeds, garam masala. Whisk or sift to remove all lumps.
2. Add water as needed to create a thick batter. The batter should drip off the whisk, but form thick lines when dripped over the batter in the bowl.
3. To make the chutney, combine all chutney ingredients in a blender. Add as little water as possible to blend and form a smooth paste. The chutney is stuffing for the sandwich pakora, but optional for masala pakora.
4. Cut the paneer into cubes, 1 inch thick for sandwich pakora, 1/2 inch thick for masala pakora. For sandwich pakora, slice each cube down the center, 3/4 of the way though, stuff with chutney.

5. Sprinkle the paneer with the garam masala and salt. Toss and rub to distribute the seasoning evenly.

6. Dip paneer into the batter, coating all sides. Deep fry in hot oil (375-385°F), until golden brown. Remove from oil to a paper towel or drying rack.
7. Serve with chutney or ketchup.

Nutrition

• Calories: 158
• Carbohydrates: 13
• Protein: 8
• Fat: 8
• Saturated Fat: 4
• Polyunsaturated Fat: 0.5
• Monounsaturated Fat: 0.2
• Cholesterol: 19
• Sodium: 328
• Potassium: 148
• Fiber: 2
• Sugar: 2
• Vitamin A: 133
• Vitamin C: 1
• Calcium: 148
• Iron: 1