Spiced paneer and eggplant fritters

Crispy, crunchy and succulent.

  • 1 hr cooking
  • Serves 6
  • Print
Spicy, crispy and somehow succulent all at once, these paneer and eggplant pakora with coconut and mint chutney make the ideal nibbles or snack.
Looking for more fritter recipes or more Indian recipes?


  • 1 large eggplant (500g), cut into 2.5cm (1-inch) pieces
    2 tablespoons vegetable oil
    1 tablespoon cumin seeds
    2 cups (300g) chickpea flour (besan)
    1 tablespoon ground coriander
    2 teaspoons garam masala
    1½ cups (375ml) water
    200g (6½ ounces) paneer cheese,
    cut into 2.5cm (1-inch) pieces
    vegetable oil, extra, for deep-frying
    1 medium lime (65g), cut in half or wedges
Coconut mint chutney
  • 1 cup loosely packed fresh mint leaves
  • 1 cup loosely packed fresh coriander (cilantro) leaves
  • ½ cup (125ml) water
  • ½ cup (40g) shredded coconut
  • 2 green onions (scallions), chopped coarsely
  • 1 fresh long green chilli, chopped coarsely
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin


  • 1
    Preheat oven to 200°C. 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.
  • 2
    Meanwhile, make coconut mint chutney. Process ingredients until smooth. Season to taste.
  • 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 (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 and lime.

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