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Crispy, golden fritters made with soft paneer cubes coated in a savory, spiced chickpea flour batter. This popular Indian tea-time snack is irresistible when served hot with mint chutney or ketchup.
For 4 servings
Prepare the Batter
Heat Oil and Coat Paneer
Fry the Pakoras
This recipe goes great with these complete meals
Crispy, golden fritters made with soft paneer cubes coated in a savory, spiced chickpea flour batter. This popular Indian tea-time snack is irresistible when served hot with mint chutney or ketchup.
This north_indian recipe takes 25 minutes to prepare and yields 4 servings. At 430.34 calories per serving with 17.21g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Drain and Serve
Slice paneer cubes horizontally without cutting all the way through. Fill the slit with a small amount of green chutney or a mix of spices before dipping in batter and frying.
Add 2 tablespoons of finely chopped fresh cilantro (coriander) or mint leaves to the batter for a fresh, herby flavor.
For extra heat, add 1-2 finely chopped green chilies or a pinch of black pepper to the batter.
For a healthier version, preheat your air fryer to 200°C (400°F). Arrange the battered paneer cubes in a single layer in the basket, spray with a little oil, and air fry for 10-12 minutes, flipping halfway, until golden and crisp.
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
As a dairy product, paneer is rich in calcium and phosphorus, both of which are vital for maintaining strong bones and healthy teeth.
The batter is made from besan (chickpea flour), which is naturally gluten-free, making this snack a suitable option for individuals with gluten intolerance or celiac disease.
A serving of 5 Paneer Pakoras contains approximately 430-450 calories. The exact number can vary based on the amount of oil absorbed during frying and the size of the pakoras.
Paneer Pakora is a delicious indulgence. While paneer is a great source of protein and calcium, the dish is deep-fried, which adds significant fat and calories. It's best enjoyed in moderation as a treat. For a healthier option, you can try making them in an air fryer.
Oily pakoras are usually a result of the frying oil not being hot enough. If the oil temperature is too low, the batter absorbs oil instead of cooking quickly. Always test the oil with a drop of batter before frying the batch.
The key to extra crispy pakoras is adding rice flour to the besan batter. Frying in perfectly hot oil and not overcrowding the pan also ensures a crispy exterior. For ultimate crispiness, you can double-fry them: fry once until light golden, remove, and then fry again for a minute just before serving.
Yes, you can prepare the batter up to 2-3 hours in advance and store it in the refrigerator. However, add the baking soda just before you are ready to fry for the best fluffy texture.
Paneer Pakoras are traditionally served with mint-coriander chutney (hari chutney), sweet tamarind chutney (imli chutney), or simple tomato ketchup. They are a perfect companion to a hot cup of Indian masala chai, especially on a rainy day.
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