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Gluten-Free Paneer Pakora
This Gluten-Free Paneer Pakora is deceptively easy to make. The flours used actually lend a better flavour and texture to the dish, than wheat flour would!
Servings: 6 People
- Oil for deep frying
- 1 ¼ cups garbanzo chickpea flour
- ¼ cup rice flour
- 1 ½ teaspoon hot curry powder
- ½ teaspoon coriander
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 2 tablespoon finely chopped cilantro
- 1 cup water
- 2 bricks of paneer room temperature
- ¼ cup additional garbanzo flour
- Cilantro Mint Chutney
Start heating your oil to 375F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
In a large bowl, combine flours, spices, salt, baking powder, and cilantro. Add water, stir well to form a thick batter. All batter to sit for 5 minutes or so, to soften the bean flour.
Slice your paneer into long fingers about 1″ x 1″, by however long your bricks are. Toss cheese sticks with additional garbanzo flour, then dredge in the batter.
Carefully transfer a few battered sticks of paneer to the preheated oil. Fry for a few minutes on each side, until golden brown.
Use a slotted metal spoon to transfer fried paneer to paper towels.
Serve hot, with with cilantro-mint chutney.
Calories: 318kcal | Carbohydrates: 19g | Protein: 15g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 434mg | Potassium: 142mg | Fiber: 3g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 393mg | Iron: 1mg