Loading...Paneer Pakora with Tomato Chutney
These Paneer Pakora are a crispy, flavour-packed appetizer. Made with paneer from right here in Ontario, coated in a lightly spiced batter, and fried until perfectly golden and crisp on the outside while staying soft and creamy inside, serve it with a tangy tomato chutney for an easy party appetizer or snack that's guaranteed to impress.
Ingredients
Tomato Chutney
Instructions
- StepIn a saucepan, melt ghee over medium heat and add tomatoes, ginger, and garlic. Bring to a boil, stirring frequently. Add vinegar, sugar, smoked paprika, cumin, salt, fennel, and hot pepper flakes. Return to a gentle boil. Boil gently for about 35 minutes, stirring often until thickened.
- StepUsing an immersion blender, puree until smooth and stir in currants; set aside.
- StepIn a bowl, whisk together flour and cornstarch to remove any lumps. Add water and whisk until thick pancake like batter, adding up to 2 tbsp (30 mL) more water if needed. Stir in cilantro, cumin, salt, pepper, ginger, and turmeric; let stand for 5 minutes.
- StepPat paneer dry and stir into batter with jalapeño pepper and baking powder.
- StepIn a large deep saucepan, heat about 4 inches (10 cm) of oil over medium high heat to about 350ºF (180ºC). Drop batter carefully, about 1 tbsp (15 mL) at a time into oil and fry a few at a time for 2 to 3 minutes, turning occasionally until golden brown.
- StepRemove pakoras to a paper towel lined tray and repeat with remaining batter. Serve warm with chutney.
