{"id":31309,"date":"2022-09-29T06:11:08","date_gmt":"2022-09-29T10:11:08","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=31309"},"modified":"2023-11-14T05:35:03","modified_gmt":"2023-11-14T10:35:03","slug":"gluten-free-paneer-pakora","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-paneer-pakora\/","title":{"rendered":"Paneer Pakora"},"content":{"rendered":"

This crispy Paneer Pakora is deceptively easy to make. The traditional flours used are not only gluten-free, they lend a better flavour and texture to the dish, than wheat flour would! <\/p>\n

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Note: This recipe was first posted on my original blog, Celebration Generation, on April 12, 2013. It was transferred over to this blog - existing comments and all - on 9\/20\/2021, and updated on 9\/29\/22.<\/i><\/div>\n

Remember when I went on my Pakora making binge<\/a>, promised to share my pakora recipes, and then procrastinated on it for a few months? <\/p>\n

And then, when I posted one more recipe<\/a>, I procrastinated for another few months?<\/p>\n

Yeah... sorry about that! Better late than never, right?<\/p>\n

Anyway.<\/p>\n

Here am, finally sharing my easy paneer pakora recipe!<\/p><\/div>\n

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What is Paneer Pakora<\/h4>\n

Paneer Pakora is basically the Indian food version of deep-fried mozzarella sticks. <\/p>\n

Think battered instead of breaded, cottage cheese instead of mozzarella, and tons of flavour - from Indian spices - instead of... not so much.\t\t<\/p>\n

Crispy pakoras are a popular snack in Indian cuisine, especially during rainy season and the winter season.<\/p><\/div>\n

Want to eat this deep fried snack as main dish? <\/p>\n

You can cut the paneer into slabs and make a paneer sandwich! <\/p>\n

(See my Paneer Burgers<\/a> recipe over on Celebration Generation - SO good!)<\/p>\n

These are one of those food items that SHOULD in inherently gluten-free, in restaurants - but the batter is often cut with wheat flour, and they're always cross-contaminated anyway. <\/p>\n

Never fear, though! <\/p>\n

These are very easy to make, and taste quite authentic... and they're especially delicious with my Cilantro-Mint chutney<\/a>!<\/div>\n

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Ingredients<\/h2>\n

This recipe uses mostly simple ingredients that you should be able to find at larger grocery stores.<\/p>\n

I have some notes on the main ingredients for you, though:<\/p>\n

Paneer<\/h4>\n

Paneer is a fresh cheese from India ... basically Indian cottage cheese. Rather than loose curds, though, it\u2019s in brick form.<\/p>\n

This makes it easy to cut into strips or little paneer cubes, for battering and frying!<\/p>\n

You can use store bought or homemade paneer, it\u2019s all good. <\/p>\n

Can\u2019t find any? You can use halloumi cheese, in a pinch. Much like paneer, it also holds its shape when heated, rather than melting and oozing.\n<\/p><\/div>\n

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The Flours<\/h4>\n

As with my other pakora recipes, these use a mix of Chickpea Flour<\/a> \/ Garbanzo Bean Flour<\/a>, and White Rice Flour<\/a>.<\/p>\n

This is traditional - paneer pakora is an inherently gluten free* dish!<\/p>\n

You can generally find these flours in larger grocery stores, in the gluten free section.<\/p>\n

They\u2019re also basic ingredients sold in Indian or South Asian grocery stores. When shopping there, you\u2019re more likely to see the bean flour labelled as besan, besan flour, or gram flour. It\u2019s all the same!<\/p>\n

* That said, don\u2019t take my word for it when eating at a restaurant - some restaurants DO use some wheat flour in their batter.<\/p>\n

If you need it to be gluten-free, it\u2019s always best to double check with the restaurant!<\/i>\n<\/div>\n

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Herbs and Spices<\/h4>\n

As is - in the recipe card - I like to think of this recipe as a base recipe. It uses:<\/p>\n

Fresh cilantro \/ fresh coriander
\nCurry Powder<\/a>
\nCoriander Powder<\/a><\/p>\n

It\u2019s how I started making these - and it\u2019s the recipe I published on Celebration Generation, here, and in one of the Beyond Flour books. <\/p>\n

If I were to change it here, I\u2019d risk getting told off!<\/p>\n

So, let me elaborate.<\/p>\n

As written, it\u2019s got some good flavour... but there\u2019s a lot of room to customize it and punch it up a bit!<\/p>\n

We\u2019ll usually add 1-2 tablespoon of Ginger Garlic Paste<\/a> to the batter, for starters.<\/p>\n

Carom Seeds<\/a>, Cumin Seeds<\/a>, and Fennel Seeds<\/a> add visual interest, texture, AND flavour.<\/p>\n

As far as ground spices go, Ground Cumin<\/a>, Chaat Masala Powder<\/a>, Garam Masala<\/a>, Tandoori Masala<\/a>, and Turmeric Powder<\/a> are all good options to add a bit more depth of flavour to the batter.<\/p>\n

When we\u2019re looking to add some heat, it\u2019ll usually be with a bit of Red Chili Powder<\/a>, Kashmiri Chili Powder<\/a>, and\/or Cayenne Pepper<\/a>.<\/p>\n

Really, leave it as is, or do whatever you want - it\u2019s really adaptable!<\/p><\/div>\n

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Oil for Frying<\/h4>\n

9 times out of 10, I\u2019ll use vegetable oil for deep frying. It\u2019s cheap, easy to find, neutral flavour, and works well. <\/p>\n

That said, any oil with a high smoke point and neutral - or at least acceptable - flavour will work.<\/p>\n

Canola oil, sunflower oil, and peanut oil are all great options for deep frying pakoras.<\/p>\n

Dips<\/h4>\n

Much like with regular cheese sticks, these benefit from a dip.<\/p>\n

Rather than marinara sauce, I like to use Cilantro-Mint Chutney<\/a> ... while my husband prefers tamarind chutney.<\/p>\n

Go with whatever you like!<\/p><\/div>\n

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Equipment<\/h4>\n

As this recipe involves deep frying, you\u2019ll want something to do that with.<\/p>\n

If you have a deep fryer, great!<\/p>\n

If not, a heavy bottomed pan will work fine.<\/p>\n

You\u2019re going to want to keep an eye on the temperature of the oil - something built in to deep fryers - so you\u2019ll also want a thermometer of some kind.<\/p>\n

I like to use an IR Thermometer<\/a>, but a candy or deep frying thermometer are other great options.\n<\/div>\n

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How to Make Paneer Pakora<\/h2>\n

The full recipe is in the recipe card at the end of this post, here is a walk through with step by step photos and extra tips.<\/i><\/p>\n

Start heating your oil to 375F \u2013 you\u2019ll want at least 2-3\u2033 of oil in your pot or deep fryer.<\/p>\n

In a large mixing bowl, combine flours, spices, salt, baking powder, and cilantro. <\/p>\n

Add water, stir well to form a thick batter. Allow this gram flour batter to sit for 5 minutes or so, to soften the bean flour.<\/p><\/div>\n

\"A<\/p>\n

Slice your paneer into long fingers about 1\u2033 x 1\u2033, by however long your bricks are. <\/p>\n

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Toss paneer pieces with additional garbanzo flour, gently shaking off excess flour.<\/p>\n

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Dredge in the pakora batter, allowing excess batter to drip off.<\/p>\n

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Carefully transfer a few battered sticks of paneer to the hot oil. <\/p>\n

Fry for a few minutes on each side, until golden brown.<\/p><\/div>\n

\"Paneer<\/p>\n

Use a metal slotted spoon to transfer fried paneer to paper towels to absorb excess oil.<\/p>\n

Serve paneer pakora hot, with chutney of choice.<\/p>\n

I like green chutney - mint coriander chutney - my husband likes tamarind chutney best.<\/p>\n

Others will dip these in tomato ketchup or tomato sauce - you do you!<\/p>\n

You can also sprinkle chaat masala over the crisp pakora immediately before serving it, if you like.<\/p><\/div>\n

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More Gluten-Free Indian Recipes<\/h2>\n

Craving some curry, pakoras, and chutney? I\u2019ve got some delicious Indian Recipes<\/a> for you!<\/p>\n

Aloo Pakora<\/a>
\nButter Chicken<\/a>
\nChicken Pakora<\/a>
\nChicken Shahi Korma<\/a>
\nCilantro Chicken<\/a>
\nCilantro-Mint Chutney<\/a>
\nCorn Pakora<\/a>
\nCucumber Raita<\/a>
\nGluten-Free Samosas<\/a>
\nGobi Pakora<\/a>
\nMango Lassi Popsicles<\/a>
\nMixed Vegetable Pakora<\/a>
\nMushroom Pakora<\/a>
\nOnion Pakoda<\/a>
\nPalak Pakoda<\/a><\/p>\n

... I even have a few diet friendly adaptations on my low carb blog, Low Carb Hoser:<\/p>\n

Keto Butter Chicken<\/a>
\nLow Carb Chicken Korma<\/a>
\nKeto Chicken Biryani<\/a>
\nLow Carb Shrimp Curry<\/a>\n<\/div>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment!\n<\/p><\/div>\n

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Paneer Pakora<\/h2>\n
<\/div>\n
Paneer Pakora is deceptively easy to make. The flours used actually lend a better flavour and texture to the dish, than wheat flour would!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Resting time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, Main Course<\/span><\/div>
Cuisine: <\/span>Indian<\/span><\/div>
Diet: <\/span>Gluten Free, Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>5<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>318<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>admin<\/span><\/div>\n\n

Equipment<\/h3>