Paneer chutney pakora

Make pakoras with paneer and a little coriander chutney in the centre to add extra flavour. They're crispy on the outside and super-soft in the middle

Ingredients

• 100 g coriander
• 100 g mint leaves
• 2 green chillies
• 1 lime, juiced
• 100 g gram (chickpea) flour
• 0.5 tsp chilli powder (ensure gluten-free, if necessary)
• 0.5 tsp ground turmeric
• sunflower oil, for deep-frying
• 400 g paneer

Steps

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