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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Ingredients
Spiced paneer & eggplant pakora
Method
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.
Note
