Paneer chutney pakora

• coriander100g g
• mint leaves↗100g g
• green chillies↗2
• lime↗1

  juiced

• gram (chickpea) flour↗100g g
• chilli powder↗½ tsp tsp

  (ensure gluten‑free, if necessary)

• ground turmeric↗½ tsp tsp
• sunflower oil↗

  for deep‑frying

• paneer400g g

Step-by-step instructions

1. 1

   Blend the chutney ingredients with 1 tsp salt and ½ tsp sugar. Add 1‑2 tbsp water if necessary – the chutney should be a smooth paste.

2. 2

   In a large bowl, mix the flour, chilli powder and turmeric with ½ tsp salt, and slowly pour in 110ml water. Whisk until you have a smooth consistency, like pancake batter.

3. 3

   Fill a deep pan halfway up with oil and heat to 170C, or until a drop of batter sizzles.

4. 4

   Cut the block of paneer in half horizontally, then cut the halves into fingers, roughly 1cm wide. Spread a paneer finger with some of the chutney, then place another finger on top to make a ‘sandwich’. Repeat until all of the paneer is used. Set aside any leftover chutney.

5. 5

   Carefully dip each ‘sandwich’ into the gram flour batter until covered, then fry in the hot oil for 2-4 mins until deep golden. Serve the pakoras with the leftover chutney.