Quick & Easy

Spiced paneer and eggplant pakora

Spiced=m Paneer & eggplant fritters =m

Spicy, crispy and somehow succulent all at once, these paneer and eggplant pakora with coconut and mint chutney make an unusual and delicious platter of nibbles for a party.

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Spiced paneer & eggplant pakora


Spiced paneer & eggplant pakora

1.Preheat oven to 200°C/400°F. Line a roasting pan with baking paper. Combine eggplant, oil and cumin seeds in pan; season. Roast for 30 minutes, stirring halfway through cooking time or until golden. Reduce oven to 100°C/210°F.
2.Meanwhile, make coconut mint chutney. Process ingredients until smooth. Season to taste. (Makes 1½ cups).
3.Whisk chickpea flour, ground coriander and garam masala in a medium bowl to combine. Whisk in the water until just combined. Season. Stir in eggplant and paneer.
4.Fill a large saucepan one-third full with extra oil; heat to 180°C/350°F (or until a cube of bread browns in 10 seconds). Deep-fry individual pieces of eggplant and paneer, in three batches, allowing excess batter to drain off before adding to the oil, for 3 minutes, turning halfway through cooking, or until golden. Remove with a slotted spoon; drain on paper towel. Season with salt.
5.Serve fritters with chutney.

Roast the eggplant and make the coconut mint chutney in the morning. Refrigerate in separate airtight containers until needed.


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