Paneer Pakoras - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 cup chickpea flour
- 1 teaspoon fenugreek leaves
- 1 teaspoon garam masala
- 1/4 teaspoon ground paprika
- Pinch kosher salt and freshly ground black pepper
- 2 tablespoons yogurt
- 1/4 cup water
- 2 tablespoons grapeseed oil
- 1/2 pound solid paneer, homemade, recipe follows or purchased Indian Cheese
- Chutney, for serving
- Indian Cheese (Homemade Paneer)
- 4 cups whole milk
- 1/4 cup vinegar
Instructions
- Mix the chickpea flour, fenugreek leaves, garam masala, paprika, and salt and pepper, in a medium- sized bowl and mix. Add the yogurt and water, and mix until a thick batter is formed. Add a little water if it seems too thick. Heat the oil in a large nonstick pan over medium-high heat. Dip the paneer into the batter and then carefully add to the hot oil, using tongs. Fry on each side for about 2 to 3 minutes until golden brown. Serve with chutney.
- Bring the milk to a boil in a large pot. Add the vinegar, and stir until the mixture separates into solids and liquid. Drain the mixture through cheesecloth set in a large mesh sieve over a bowl. Wrap the ends of the cheesecloth around the curd and put a heavy weight on it such as a cookie jar or rice container. Place the mixture in the refrigerator. Let the water drain completely for at least one hour, or overnight for a firmer paneer. Remove the paneer from the cheesecloth, and use the paneer immediately, or refrigerate in a covered container for up to 5 days.
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