Made these for the first time, went according to the recipe, and they were yummy – despite some of my spices being (I think) a little out of date. The recipe is only for paneer pakoras, but I love onion pakoras and haven’t had them in an age, so I chopped some long onion slices, dipped those as well, and — yum!!
My big tip would be to make sure the batter isn’t too thick. Mine was quit thick at first, and my first paneer cubes looked like marshmallows and the batter didn’t cook all the way through, because it was too gooey… they wanted to burn on the outside and not cook on the sides. Still yummy, once I got them cooked enough to eat, but much more difficult than necessary and not crispy!! I added more water (and salt for my taste) and the next batch were better.
I’m thinking for the next time out, I might slice the paneer thinly instead of cubing it, because melted paneer is super-yummy as well… although this may make a horrific mess… well, I’ll let you know. I’ll probably be making this again soon!!
They were also delicious the second day, which is not always something I can say about fried food. :} If you’re tentative about cooking Indian food, or about frying, these were pretty easy for me, and they turned out pretty well!
No photos, I’m sorry — I forgot in the excitement of battering and frying! And, of course, eating. NOM.
Oh!! One last note. I don’t know why, but the paneer didn’t seem to bother my lactose intolerance as much as other (richer?) cheeses do. Part of that might be that my system might finally be mending after my December glutening, but it might be something with the cheese. Who knows? I’m just recording what I see.
In case this site’s down, here’s the recipe:
- 1 package Indian paneer cheese (250-300 grams), sliced about 1/2 inch thick
- 1 cup chickpea flour (also called gram flour or besan)
- 2 tsp oil or ghee (Indian butter) – I used oil
- 1/2 tsp garam masala (optional) – aw yayuh, this is the stuff
- 1/2 tsp salt
- 1/4 – 1/2 tsp cayenne pepper, to taste
- 1/3 – 1/2 cup water
- oil for frying
Fry in hot oil just until lightly golden brown. These fried paneer slices are best when they’re fresh, so enjoy your paneer pakoras hot.