serves
10
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
10
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 500 g smoked or plain paneer, crumbled
- 200 g (1 cup) corn kernels
- 1 brown onion, diced
- ¼ tsp turmeric powder
- 1 tsp Kashmiri chilli powder
- 2 sprigs curry leaves, leaves picked
- 1 long green chilli, thinly sliced
- Vegetable oil, for deep - frying
Batter
- 120 g gram flour (besan)
- Salt, to taste
- ¼ tsp turmeric powder
- 1 tsp bicarbonate of soda
- Pinch carrom (ajwain) seeds
Coriander and mint chutney
- 1 bunch coriander, washed well and chopped
- 1 bunch mint, leaves picked
- 1 lemon, juiced
- ½ tsp sugar
- Pinch salt
Instructions
- Place the paneer, corn, onion, turmeric, chilli powder, curry leaves and green chilli in a large bowl and stir to combine well.
- For the batter, place all the ingredients in a bowl, add 150 ml water and whisk until smooth. Pour into the dry ingredients and stir to combine well.
- Heat the vegetable oil in a large wok to 180˚C. Cooking in batches, carefully drop tablespoons of pakora mixture into the oil and fry for 5 minutes or until golden brown. Drain on a plate lined with paper towel.
- For the coriander and mint chutney, place all the ingredients in a blender with 60 ml (¼ cup) water and blitz until smooth. Taste and adjust the seasoning. Pour into a serving bowl and serve with the hot pakoras.
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
