Paneer Pakora

• 120g paneer sliced into rectangles about 2cm wide. 14-16 slices
• 2 tbsp yoghurt, whisked
• 4 tbsp corn flour
• 2cm fresh ginger
• 1 green chilli
• ½ tsp salt
• 1 tbsp coriander, chopped

For Batter

• 100g gram flour
• 1 tsp  cumin seeds
• 1 tsp salt
• Pinch of baking soda
• Water 

To Serve

• 1 tsp chaat masala

Method

Marinade

1. Mince the green chilli and ginger in a blender.
2. In a mixing bowl, combine the yoghurt, corn flour, salt, ginger, green paste and coriander. Mix all together until you get a paste.
3. Add the paneer and coat with the yoghurt mixture. Set aside for one hour or more.

For Batter

1. Heat a little oil in a small pan to deep fry the pakora on a gentle heat.
2. In a second bowl, mix the gram flour, cumin seeds, salt and baking soda.
3. Add water slowly to make a thick  batter.
4. To test that the oil is hot enough, put one drop of batter in the oil. The batter should form a small ball, sink and rise to the surface, but not change colour too much.
5. Dip a marinated paneer slice into the batter so it is fully coated. Very carefully, slide it into the hot oil to start cooking. The pakoras will take about four to five minutes to cook. Turn it occasionally, until both sides are golden brown.
6. Repeat with the remaining pakora in small batches. The pakora should be light and crisp. They are delicious when served with a sprinkle of chaat masala and a chutney.

Served with

Delicious when served as a starter or a nibble with imlee, which is a tamarind-based chutney. My children love these with just some plain old tomato ketchup to dunk into.