Spiced Paneer & Eggplant Pakora Recipe

Name: Spiced Paneer & Eggplant Pakora
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None eggplant, cut into 1-inch pieces; 2 tbsp vegetable oil; 1 tbsp cumin seeds; 2 cups chickpea flour (besan); 1 tbsp ground coriander; 2 tsp garam masala; 7 oz paneer cheese, cut into 1-inch pieces; None None Vegetable oil, for deep-frying; 1 cup loosely packed fresh mint leaves; 1 cup loosely packed fresh cilantro leaves; 1/2 cup flaked coconut; 2 None green onions, coarsely chopped; 1 None fresh long green chili pepper, coarsely chopped; 2 tbsp lime juice; 1 tsp ground cumin

Servings: persons

1 None eggplant, cut into 1-inch pieces
2 tbsp vegetable oil
1 tbsp cumin seeds
2 cups chickpea flour (besan)
1 tbsp ground coriander
2 tsp garam masala
7 oz paneer cheese, cut into 1-inch pieces
None None Vegetable oil, for deep-frying
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh cilantro leaves
1/2 cup flaked coconut
2 None green onions, coarsely chopped
1 None fresh long green chili pepper, coarsely chopped
2 tbsp lime juice
1 tsp ground cumin

1
Preheat the oven to 400u00b0F. Line a roasting pan with parchment paper. Combine the eggplant, oil and cumin seeds in the roasting pan and season. Roast for 30 mins, stirring halfway through the cooking time or until golden.
2
Meanwhile, for the coconut mint chutney, process 1/2 cup water, mint and cilantro leaves, coconut, green onions, chili pepper, lime juice and cumin until smooth. Season to taste. (Makes about 1 1/2 cups.)
3
For the batter, whisk the chickpea flour, ground coriander and garam masala in a large bowl to combine. Whisk in 1 1/2 cups water until just combined. Season. Stir in the eggplant and paneer.
4
Fill a large saucepan one-third full with oil and heat to 350u00b0F (or until a cube of bread browns in 10 seconds). Deep-fry individual pieces of eggplant and paneer, in three batches, allowing the excess batter to drain off before adding to the oil, for 3 mins, turning halfway through the cooking, or until golden. Remove with a slotted spoon and drain on paper towels. Season with salt.
5
Serve the fritters with chutney.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 None eggplant, cut into 1-inch pieces, 2 tbsp vegetable oil, 1 tbsp cumin seeds, 2 cups chickpea flour (besan), and more.

Yes, Spiced Paneer & Eggplant Pakora falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Paneer & Eggplant Pakora

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions