Homemade paneer (and spinach) pakora

I have three words for you:

Deep. Fried. Cheese.

That is all.

Paneer Pakora

250g paneer (see my recipe here), cut into pieces 1 x 2 inches
1 cup besan (spilt pea flour)
1 teaspoon cumin
1 teaspoon red chilli powder
1 long green chilli, finely chopped
1 teaspoon salt
1/2 cup water
1 dessert spoon of warm oil (just nick a spoonful from the wok as it heats up – this helps to make them crispy!)
vegetable or canola oil for frying

Combine flour, spices and water and whip into a smooth, fluffy batter. It should be the consistency of pancake batter.
Leave batter to rest for 10-15 minutes.
Heat 2 inches of oil in a wok or pan until shimmering (approx. 375C).
Add the tablespoon of warm oil to the batter and combine well.
Dip four or five pieces of paneer into the batter and then drop into the hot oil.
Allow to cook for 4-5 minutes, or until golden and crisp, then drain on paper towel. (You may need to tip the pieces over halfway through to ensure they cook evenly.)
Continue until all pieces have been fried.
Serve with some delicious sides and sauces – I recommend date and tamarind and a cool, minty yoghurt sauce – and some citrus wedges.

Spinach Pakora

Using the same batter as above, dip and fry large clean spinach leaves. Serve hot – or, leave to cool and serve with yoghurt and tamarind sauce as papri chaat.

Apparently thin slices of zucchini, potato or onion work well too. Oh my goodness, so many things to fry, so little time!