Paneer Pakora with Masala Chai

Instructions

1. 1

   Prepare the Batter

   • In a medium mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, and salt. Ensure all the dry ingredients are well combined.
   • Add the ginger-garlic paste and baking soda to the dry mixture.
   • Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The ideal consistency is similar to pancake batter—it should coat the back of a spoon without being too runny or too thick.
   • Let the batter rest for 5-10 minutes. This helps in making the pakoras fluffier.
2. 2

   Heat Oil and Coat Paneer

   • Pour vegetable oil into a kadai or deep pan and heat it over medium-high flame. The oil should be around 175-180°C (350-355°F).
   • To test if the oil is ready, drop a small amount of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is at the perfect temperature.
   • While the oil is heating, gently add the paneer cubes to the prepared batter. Use a spoon or your hands to toss them until each cube is evenly coated.
3. 3

   Fry the Pakoras

   • Carefully slide the batter-coated paneer cubes into the hot oil, one by one. Avoid dropping them from a height to prevent oil splashes.
   • Do not overcrowd the pan. Fry in small batches of 5-6 pakoras at a time to maintain the oil temperature and ensure even cooking.
   • Fry for about 3-4 minutes, turning them occasionally with a slotted spoon, until they are golden brown and crispy on all sides.
   • The pakoras will float to the top and the sizzling sound will reduce once they are cooked through.
4. 4

   Drain and Serve

   • Once golden and crisp, remove the pakoras from the oil using a slotted spoon, allowing excess oil to drip back into the pan.
   • Place the fried pakoras on a plate lined with paper towels to absorb any remaining excess oil.
   • Immediately sprinkle a generous pinch of chaat masala over the hot pakoras for a tangy finish.
   • Serve hot with mint-coriander chutney, tamarind chutney, or tomato ketchup alongside a cup of masala chai.