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Paneer Pakora with Raw Veg Slaw in a Chilli Yogurt Dressing
15-20 Mins

Paneer Pakora with Raw Veg Slaw in a Chilli Yogurt Dressing

Get a head start:

  • Prepare the slaw up to one day in advance and store in the fridge
Paneer Pakora with Raw Veg Slaw in a Chilli Yogurt Dressing
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Ingredients

Serves

Paneer Pakora:

  • 250g Block Paneer, cut into 1 inch cubes Tip: You can substitute Paneer with Cauliflower, Sweet Potato, Cassava, Aubergine or Fish.
  • 2 Tbsp Onken Natural Set Yogurt.
  • 0.5 Tsp Turmeric
  • 1 Tsp Garam Masala
  • 0.5 Tsp ground Coriander
  • 0.5 Tsp Ground Cumin
  • 0.25 Tsp Ajwain (optional)
  • 2 Tsp Black Sesame Seeds (optional)
  • 1 Tsp dried Fenugreek leaves (optional)
  • 1 Green Chilli, finely chopped
  • 1 Tbsp Ginger - finely grated
  • 1 Tbsp Fresh Coriander - finely chopped 
  • 120g Gram Flour
  • 1 Tbsp Corn Flour
  • 1 Tsp Salt
  • Oil for deep frying

For the slaw:

  • 180g Onken Natural Set Yogurt
  • 150g Cabbage red or white - finely sliced
  • 1 medium carrot, grated
  • 3 Radishes - finely sliced
  • 0.25 Red or Green Pepper
  • 0.5 small red onion - finely sliced
  • 1 clove garlic, finely crushed into a paste
  • 0.5 unwaxed lime or lemon zest
  • 0.5 Tsp Black Mustard Seeds
  • 0.5 Tsp Fennel Seeds
  • 0.5 Tsp Cumin seeds
  • 0.25 Tsp Red Chilli Flakes
  • 0.25 Tsp Honey
  • 1 Tbsp Rapeseed Oil
  • Salt

Garnish:

  • 1 Tsp Toasted Sesame Seed Oil (optional)
  • 1 Tbsp Fresh Mint - finely chopped
  • 1 Tbsp Fresh Coriander - finely chopped 
  • 1 Tbsp dry Roasted Peanuts lightly crushed (optional)

Instructions

  • Step 1

    To make the slaw place all the raw veg into a large serving bowl and keep to one side.

  • Step 2

    In a separate bowl whisk together the yogurt, lemon zest, garlic, honey and salt.

  • Step 3

    Heat the rapeseed oil in a small frying pan, add the mustard seeds, fennel seeds and cumin seeds. As soon as they cracked and pop remove from the heat and add the red chilli flakes. Cool the oil for a few minutes, then pour over the raw veg.

  • Tip: Cover and store in the fridge up to one day in advance.

  • Step 4

    When ready to serve drizzle the slaw with sesame oil and peanuts (if using) and finish with mint and coriander.

  • Step 5

    Apart from the paneer and oil, add all the pakora ingredients together in a bowl and very gradually add water to form a batter - the consistency should be should be similar to thick double cream so that it can cling and coat the paneer cubes well. 

  • Step 6

    Stir in the paneer and coat evenly - leave to rest for 30-40mins. 

  • Step 7

    Heat the oil in a deep heavy based pan over a med heat. Once oil is hot, use tongs to gradually drop one by one a batch of 4-5 cubes in  (do not add all the paneer at once to the oil).

  • Tip: To check if the oil is hot without thermometer, add a cube of bread and if it turns golden in 15-20 seconds the oil is ready. Alternatively pop a wooden spoon handle into the oil, the oil is ready when bubbles begin to appeal around the tip of the handle.

  • Step 8

    Fry for 2-3 minutes until golden brown, making sure to turn them half way so they cook evenly on both sides.

  • Step 9

    Drain onto a plate lined with kitchen paper. Then repeat until all the paneer is fried. Serve immediately. 

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