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Paneer Pakora Recipe

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Paneer Pakora Recipe

Paneer Pakora are a delicious Indian snack made with paneer, spices & gram flour. Pakora are much loved by most Indian especially during the monsoons and winters. In India we make many kinds of pakoras using veggies or lentils. These paneer pakora are delicious, flavorful and addictive with all the goodness of Indian cheese in them.

Ingredients:

For the Batter:

  • 1 cup gram flour (besan)
  • 1/4 teaspoon turmeric powder (haldi)
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/4 teaspoon carom seeds (ajwain)
  • A pinch of baking soda (optional, for extra fluffiness)
  • Salt to taste
  • Water as needed

For the Pakoras:

  • 250 grams paneer (cottage cheese), cut into cubes or slices
  • Oil for deep frying

For Garnishing (Optional):

  • Chaat masala
  • Fresh coriander leaves, chopped
  • Lemon wedges

Instructions:

  1. Prepare the Batter:
    1. In a mixing bowl, add gram flour, turmeric powder, red chili powder, carom seeds, baking soda (if using), and salt.
    2. Gradually add water to the dry ingredients, whisking continuously to form a smooth, thick batter. The batter should be thick enough to coat the paneer pieces but not too thick.
  2. Prepare the Paneer:
    1. Cut the paneer into cubes or slices as per your preference. If you like, you can also marinate the paneer with a little salt and red chili powder for 10-15 minutes before dipping them in the batter.
  3. Fry the Pakoras:
    1. Heat oil in a deep frying pan or kadhai over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it rises to the surface immediately and sizzles, the oil is ready.
    2. Dip each paneer piece into the batter, ensuring it is well-coated.
    3. Gently slide the batter-coated paneer into the hot oil. Fry in batches, making sure not to overcrowd the pan.
    4. Fry the pakoras until they are golden and crispy on all sides, turning occasionally for even cooking.
    5. Once done, remove the pakoras using a slotted spoon and drain on paper towels to remove excess oil.
  4. Serve:
    • Arrange the paneer pakoras on a serving plate.
    • Sprinkle with chaat masala and garnish with chopped coriander leaves if desired.
    • Serve hot with mint chutney, tamarind chutney, or ketchup, along with lemon wedges on the side.

Tips:

  • Ensure the oil is at the right temperature. If it’s too hot, the pakoras will brown quickly but remain raw inside. If it’s not hot enough, they will absorb more oil and become greasy.
  • You can add finely chopped green chilies, coriander leaves, or a pinch of garam masala to the batter for extra flavor.
  • For a variation, you can stuff the paneer slices with a mixture of green chutney and chaat masala before coating them in the batter.

Enjoy your crispy and delicious Paneer Pakoras!

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