Remember when I went on my Pakora making binge, promised recipes, and then procrastinated on it for a few months?
And then, when I posted one more recipe, I procrastinated for another few months?
Yeah… sorry about that! Better late than never, right?
Here’s my recipe for gluten free paneer pakora. Oh, yum.
These are one of those food items that SHOULD in inherently gluten free, in restaurants – but the batter is often cut with wheat flour, and they’re always cross contaminated anyway.
Never fear, though! These are very easy to make, and taste quite authentic… and they’re especially delicious with my Cilantro-Mint chutney!
Oil, for deep frying
1 1/4 cups garbanzo (chickpea) flour
1/4 cup rice flour
1 1/2 tsp hot curry powder
1/2 tsp coriander
1 tsp salt
1/4 tsp baking powder
2 Tbsp finely chopped cilantro
1 cup water
2 bricks of paneer, room temperature
1/4 cup additional garbanzo flour
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.
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