Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 1 cup chickpea flour, 1/4 cup rice flour, 1 teaspoon chipotle powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon garam masala, 1 tablespoon ginger-garlic paste, 1 finely minced green chili, 2 tablespoons chopped fresh cilantro, and 1 teaspoon salt.

2. 2

   Gradually add approximately 3/4 cup water to the dry ingredients, whisking continuously, until a smooth, thick batter is formed that coats the back of a spoon.

3. 3

   Gently add 250 grams of 1-inch paneer cubes to the batter, ensuring each cube is evenly coated.

4. 4

   Heat 3 cups of vegetable oil in a deep heavy-bottomed pan or kadai over medium-high heat until it reaches approximately 350-375°F (175-190°C).

5. 5

   Carefully drop the coated paneer cubes one by one into the hot oil, frying in batches to avoid overcrowding the pan.

6. 6

   Deep-fry the paneer pakoras for 3-5 minutes, turning occasionally with a slotted spoon, until they are golden brown and crispy on all sides.

7. 7

   Remove the fried pakoras from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

8. 8

   Serve the Chipotle Paneer Pakoras immediately with a side of mint chutney or tamarind chutney.