Ingredients

• One 500 gm. block of Paneer Indian cheese sliced into thick fingers

• 250 gm. besan or chickpea/gram flour

• 1/2 tsp. carom or ajwain seeds

• Salt to taste

• 1/2 tsp. chilli powder

• 1/4 tsp. baking powder. This makes pakoras crisp.

• 1/4 tsp. Garam Masala (optional)

• Water to make batter

• A few chopped coriander leaves (optional)

• 1-2 chopped green chillies

• Optional: 1 small red onion, finely chopped

• Oil for deep-frying

• Chat Masala for serving

Instructions

1. Making the batter: Place all ingredients in a bowl, except paneer, coriander leaves and oil. Make a batter, with enough water to give it a coating consistency.

2. Beat thoroughly. Use an egg beater if you have one. This will make the batter light by whipping it up and trapping the air, which will make the pakoras light and crisp.

3. Now add and mix chopped coriander leaves, and green chillies and onions, if used.

4. Making pakoras: Heat the oil in a wok or karahi. The oil should not be smoking hot. Correct temperature is reached when a blob of batter dropped in the oil sizzles and floats to the surface quickly.

5. Coat each individual piece of paneer finger in batter and drop it gently in hot oil from the side of the wok, taking care not to splash the oil.

6. Fry, turning frequently, until all pakoras are golden brown and crisp on all side.

7. Lift out of oil, drain on a kitchen paper and sprinkle with a little chat masala. Serve immediately with a Green Mango Chutney or Chilli Sauce or Tomato Ketchup.

Notes

• Pakoras do not taste as good if prepared in advance. However, if you have to, you can re-heat them by frying in hot oil for a few seconds again. Alternatively, spread them out on a baking tray, in a single layer, and heat in a very hot oven at 200ºC/400ºF for 10 minutes.