Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the aromatic marinade by combining 1.5 tablespoons of grated fresh galangal, 1 tablespoon of grated fresh ginger, 1 tablespoon of minced garlic, 3 minced green chilies, 1 teaspoon red chili powder, 0.5 teaspoon turmeric powder, 0.5 teaspoon cumin powder, 1 teaspoon coriander powder, 0.5 teaspoon garam masala, 1 tablespoon lemon juice, 2 tablespoons chopped fresh coriander leaves, and 1 teaspoon salt in a large mixing bowl.

2. 2

   Add 250 grams of cubed paneer to the prepared marinade mixture and gently toss to ensure each paneer cube is thoroughly coated; allow the paneer to marinate for a minimum of 30 minutes to absorb the flavors.

3. 3

   In a separate bowl, prepare the low-carb batter by whisking together 0.25 cup almond flour, 2 tablespoons coconut flour, 2 tablespoons besan, and 0.25 teaspoon additional salt, then gradually incorporate 3 to 4 tablespoons of water to achieve a thick, smooth, and lump-free consistency.

4. 4

   Carefully dip each marinated paneer cube into the low-carb batter, ensuring an even coating on all sides without excessive batter dripping off.

5. 5

   Heat 3 cups of coconut oil in a deep frying pan or a kadai over medium-high heat until the oil reaches an optimal frying temperature of 350-375°F (175-190°C).

6. 6

   Gently place a few coated paneer cubes into the hot oil, ensuring not to overcrowd the pan, and deep fry for 3 to 5 minutes, turning occasionally, until they achieve a beautiful golden brown color and a crispy texture.

7. 7

   Using a slotted spoon, carefully remove the perfectly fried fritters from the oil and transfer them to a plate lined with paper towels to drain any excess oil.

8. 8

   Serve the Galangal and Green Chili Paneer Fritters immediately while they are hot and crispy, perhaps with a cooling yogurt dip or a spicy chutney.