Spiced paneer and eggplant pakora

  • 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 an unusual and delicious platter of nibbles for a party.
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Spiced paneer & eggplant pakora
  • 1 eggplant, cut into 2.5cm pieces
  • 2 tablespoon vegetable oil
  • 1 tablespoon cumin seeds
  • 2 cup (300g) chickpea flour (besan)
  • 1 tablespoon ground coriander
  • 2 teaspoon garam masala
  • 1 1/2 cup (375ml) water
  • 200 gram paneer cheese, cut into 2.5cm pieces
  • vegetable oil, extra, for deep-frying
  • 1 cup loosely packed fresh mint leaves
  • 1 cup loosely packed fresh coriander leaves
  • 1/2 cup (125ml) water
  • 1/2 cup (40g) shredded coconut
  • 2 green onions, chopped coarsely
  • 1 fresh long green chilli, chopped coarsely
  • 2 tablespoon lime juice
  • 1 teaspoon ground cumin


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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