Paneer Pakora (Indian Veggie & Cheese Fritters)

Paneer Pakora (Indian Veggie & Cheese Fritters)

One of my favorite parts of entertaining is cooking up delicious dishes for my guests. And I absolutely adore preparing finger food. It gives everyone the opportunity to sample a variety of goodies without having to over indulge.  It’s also great if you have a selection of guests that have different tastes and dietary needs. You can easily whip up a good mix of treats for the meat lovers, the vegetarians, the gluten free eaters, etc.

If you aren’t familiar with Pakora it is, simply put, a fritter that is common in India. It is usually a vegetarian dish and if you are careful with ingredients can easily be gluten free as well. Paneer, which I have used in my Pakora, is a firm, fresh, Indian cheese. It is pretty easy to find (I bought mine at Walmart) but if you do have a hard time finding it you can try substituting it with another firm cheese like feta or, if you want a vegan dish you can use tofu.

Pakora and Paneer are both very mild in flavour which gives you a perfect opportunity to punch it up with some authentic Indian flavours like curry and chutney. For this recipe I used  Patak’s Mild Curry Paste but if you like things with a little more zip you easily switch it up with the hot paste. The Patak’s Sweet Mango Chutney – either on its own or mixed with a little plain yogurt makes the perfect Pakora dipping sauce.

Paneer Pakora (Indian Veggie & Cheese Fritters)
Author: 
 
Ingredients
  • 6 ounces (154 grams) of paneer
  • 1 heaping tablespoon of Patak's Curry Paste
  • ¾ cup of shredded zucchini
  • ½ cup of shredded potato
  • ¼ cup of diced onion
  • 1 tablespoon of finely chopped green chillies
  • 2 cups of gram (chickpea) flour
  • ½ cup of rice flour
  • 1 teaspoon of baking soda
  • a pinch of turmeric
  • 1 cup of water
Instructions
  1. Cut the paneer into 1 inch cubes.
  2. Place the paneer cubes in a small bowl and toss with the curry paste

  3. Cover and set in the fridge while you prepare the pakora batter.
  4. Mix together the gram flours, rice flours, baking soda and turmeric.
  5. Mix in the water until just combined.
  6. Gently squeeze out some of the water in your shredded vegetables. They don't need to be bone dry but you want to take out some of the moisture.
  7. Stir the veggies into the batter.
  8. You want a nice thick, almost pasty, batter here that is going to hold up when fried. If it seems a little too thin just add a little more gram or rice flour.
  9. Get your curry covered paneer from the fridge.
  10. Heat up your deep fryer or a large pot of vegetable oil until the oil reaches 375 degrees.
  11. Take a paneer cube and drop it in the batter. Roll it around until it is completely covered in batter.
  12. Drop into the preheated oil and cook on each side for about 2 minutes or until golden brown. Depending on the size of your fryer/pot you can do 3 or 4 at a time.
  13. Remove from the oil and place in a small bowl lined with paper towel.
  14. If you end up with more batter than cheese the pakora is tasty on it's own. Just drop by heaping teaspoon into the oil and cook like you did above.
  15. Serve with Patak's Sweet Mango Chutney either straight up or mixed ½ and ½ with plain yogurt.

Disclosure: I am part of the Patak’s Canada ambassador program and I receive special perks as part of my affiliation with this group. The opinions are this blog are my own.

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