Masala Paneer Pakora
These are spice-rubbed paneer dipped in a flavorful, crispy batter for a delicious afternoon snack.
Servings: 8
Calories: 158kcal
Ingredients
Batter
- 1 cup besan chickpea flour
- 3 Tbsp rice flour
- ½ tsp turmeric
- ½ tsp red chili powder / flakes
- 1 tsp carom seeds
- ½ tsp garam masala
- Salt
- ½ cup water
- 8 oz paneer
Chutney
- ½ cup cilantro 1/2 bunch, roughly chopped
- ¼ cup mint leaves
- 1 green chili serrano
- ½ tsp salt
- ½ tsp granulated garlic or 1 medium garlic clove
- Water
Seasoning the Paneer
- ½ tsp salt
- ½ tsp garam masala
Frying
- 2 cups oil
Instructions
- 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.
- 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.
- 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.
- 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.
- Sprinkle the paneer with the garam masala and salt. Toss and rub to distribute the seasoning evenly.
- 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.
- Serve with chutney or ketchup.
Nutrition
Calories: 158kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Cholesterol: 19mg | Sodium: 328mg | Potassium: 148mg | Fiber: 2g | Sugar: 2g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg