Broad Bean and Paneer Fritters

By Deena Kakaya •

With the upcoming party season, Deena shows how to make mildy spiced and moist bean and paneer fritters. She also reflects on the comfort and competitiveness of popping broad beans too.

Everyone loves a good fritter. For me they are the ultimate picky food. Whether they evoke memories of eating paneer pakora in the monsoon rain during holidays to India, or falafels being fried in huge quantities by friendly chefs who rolled them off their hands like balls of cotton wool. Whether they are eaten whilst sat under warm showers with smiles from beloved family, or nibbled whilst perched on a stool in a busy restaurant in Cairo. There is nothing quite like biting into a steaming hot and crispy shell to reveal bright green and moist beans tumble into the mouth. 

These fritters are mildly spiced, fresh and moist. They make for wonderful party nibbles. 

It took three of us to shell broad beans very quickly, whilst the oil rose to the correct temperature. There is a knack to it. My technique is different to my husband's; I pinch them lightly at the base, until the silky broad bean pops out whilst my husband thinks he's mastered it by using two hands and creating a little slit. Don't ask.
The reason for removing the skin is to take the bitter layer away and to leave a silky, sweet and nutty bean. The three of us concentrated quietly as we secretly competed to pop the most beans out of those shells. I reflected on what had inspired this recipe and smiled.  

Festive nibbles - Broad Bean and Paneer Fritters

Serves 8-10
750g broad beans (I used frozen)
200g paneer, grated
2 green chillies, finely chopped
30g coriander, finely chopped
1 tbsp lemon juice
3 tbsp gram flour 
Salt to taste
3/4 tsp garam masala
1 tsp cumin seeds
Oil for deep frying 
1. Start by heating the oil.
2. Boil the broad beans for about one minute before draining them and rinsing them in cold water.
3. Shell the broad beans before turning them into a food processor and drizzle in the lemon juice and gram flour whilst the machine is still on.
4. In a large bowl combine the broad beans, green chillies, gram flour, salt, spies, coriander and cumin seeds.
5. Check the oil is hot by dropping a little of the fritter mixture into the oil and if it rises to the top and sizzles, the oil is ready. It is important that the oil is very hot and we want to avoid the fritters splitting.
6. Form equal oblong shapes and fry them until they are golden brown.
Serve the fritters hot. They go particularly well with my tomato, pineapple and cucumber chutney.

Inspired?  For more vegetarian recipes, visit Great British Chefs collection.



The Spicy Pear
Your paneer fritters look delicious Deena. What a great idea for canapes, or even in a wrap for lunch. Yummy!
19 December 2013
Paneer & broad bean fritters! What a fascinating new mix! They look delicious with their rich 'Grand Canyon' colour. Will definitely bake these!!
2 December 2013
Never made fritters from Broad beans so really pleased to see a new recipe i can try and make to impress my friends.
28 November 2013

Deena Kakaya

Deena is a food writer with work published in UK magazines such as BBC Good Food, Delicious, Cook Veg and Fork. Her recipes use influences from throughout the world, often combining an Indian influence. They also happen to be completely meat-free. You can follow Deena on Facebook here. 

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