Paneer & cheddar sandwich
Fan of a cheese sandwich? This paneer and cheddar version is one you must try. The caramelised onion, mustard and cumin seeds add another layer of flavour
Paneer chutney pakora
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a starter
Skip to ingredients
For the chutney
- 100g coriander
- 100g mint leaves
- 2 green chillies
- 1 limejuiced
For the batter
- 100g gram (chickpea) flour
- ½ tsp chilli powder(ensure gluten-free, if necessary)
- ½ tsp ground turmeric
- sunflower oilfor deep-frying
- 400g paneer
Nutrition: Per serving
- kcal531
- fat36g
- saturates17g
- carbs17g
- sugars2g
- fibre3g
- protein33g
- salt2g
Method
step 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.
step 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.
step 3
Fill a deep pan halfway up with oil and heat to 170C, or until a drop of batter sizzles.
step 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.
step 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.
