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Paneer Pakora (Indian Veggie & Cheese Fritters)
Paneer Pakora (Indian Veggie & Cheese Fritters)
  • 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
  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.
Recipe by Outside The Box at