Corn and paneer pakoras

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.

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Photography by Andrew Dorn.