4 oz paneer thinly slice in about 1” squares this will make about 14-16 slices (available in Indian grocery stores)
2 tablespoons yogurt (curd, dahi)
4 tablespoon corn starch or arrowroot
1 teaspoon ginger paste
1 green chili minced
1/2 teaspoon salt
1 tablespoon cilantro finely chopped (hara dhania)
1/2 cup besan, gram flour (available in Indian grocery stores)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon salt adjust to taste
1/8 teaspoon baking soda
Approx. 1/4 cup water
- Marinate the paneer: In a mixing bowl combine the yogurt, corn starch, salt, ginger, green chili, and cilantro. Mix well, to the consistency of a soft paste. Add the paneer pieces and gently coat them with the yogurt mixture. Set aside one hour or more.
- For batter: mix the besan, cumin seeds, salt and baking soda. Add water slowly to make a thick, pasty batter.
- Heat about one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color.
- Dip the marinated paneer slices in the batter one at a time. Drop slowly into the frying pan. Fry the pakoras in small batches. The pakoras will take about four to five minutes to cook. Turn them occasionally, until both sides are golden brown.
- Repeat for the remaining batches.
- The crispy, delicious paneer pakoras are ready to serve, with a dip of your choice. I like to serve them with Cilantro Hari Chutney or sweet and sour Tamarind Chutney.