Paneer pakoras

  • For the batter
  • 110g chickpea flour
  • 3g fenugreek leaves
  • 1/2 tsp paprika
  • 2 tbsp garam masala
  • Pinch of salt and freshly ground pepper
  • 2 tbsp yoghurt
  • 120ml water
  • 30g grapeseed oil
  • 230 grams of paneer (recipe follows)
  • For the paneer
  • 1L milk
  • 120ml vinegar

Serves: 12 to 14 pakoras

For the batter:
1) Mix the chickpea flour, spices and salt and pepper in a medium sized bowl and mix. Add the yoghurt and water band mix until a thick batter is formed. Add a little water if it seems too thick.

2) Heat the oil in a large non-stick frying pan over a 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 mins until golden brown. Serve with chutney.

For the paneer:
1) Bring the milk to a boil in a large pan. Add the vinegar and stir until the mixture separates into solids and liquid.

2) 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 top such as a biscuit jar or rice container. Let the water drain completely for at least 20 mins or even better for 1 hour, or overnight for a firmer paneer.

3) Remove the cheesecloth and use immediately, or refrigerate in a covered container for up to 5 days. Cut the paneer up into suitable pieces before dipping into the batter and frying.

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