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Corn and paneer pakoras

Pakoras can be filled with various vegetables but Adam plays on the sweetness of corn to match with mellow paneer and the spicy chickpea flour batter that makes an audible crunch.

  • serves

    10

  • prep

    20 minutes

  • cook

    20 minutes

  • difficulty

    Easy

serves

10

people

preparation

20

minutes

cooking

20

minutes

difficulty

Easy

level

Ingredients

  • 500 g smoked or plain paneer, crumbled
  • 200 g (1 cup) corn kernels
  • 1 brown onion, diced
  • ¼ tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 2 sprigs curry leaves, leaves picked
  • 1 long green chilli, thinly sliced
  • Vegetable oil, for deep - frying
Batter
  • 120 g gram flour (besan)             
  • Salt, to taste 
  • ¼ tsp turmeric powder          
  • 1 tsp bicarbonate of soda                   
  • Pinch carrom (ajwain) seeds               
Coriander and mint chutney 
  • 1 bunch coriander, washed well and chopped
  • 1 bunch mint, leaves picked
  • 1 lemon, juiced
  • ½ tsp sugar
  • Pinch salt

Instructions

  1. Place the paneer, corn, onion, turmeric, chilli powder, curry leaves and green chilli in a large bowl and stir to combine well.
  2. For the batter, place all the ingredients in a bowl, add 150 ml water and whisk until smooth. Pour into the dry ingredients and stir to combine well.
  3. Heat the vegetable oil in a large wok to 180˚C. Cooking in batches, carefully drop tablespoons of pakora mixture into the oil and fry for 5 minutes or until golden brown. Drain on a plate lined with paper towel.
  4. For the coriander and mint chutney, place all the ingredients in a blender with 60 ml (¼ cup) water and blitz until smooth. Taste and adjust the seasoning. Pour into a serving bowl and serve with the hot pakoras.
 

Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.

Photography by Andrew Dorn.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 29 November 2023 12:30am
By Adam D'Sylva
Source: SBS



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