Paneer Pakora
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
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.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.
- c.Add the ginger-garlic paste and baking soda to the dry mixture.
- d.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.
- e.Let the batter rest for 5-10 minutes. This helps in making the pakoras fluffier.
- 2
Step 2
- a.Heat Oil and Coat Paneer
- b.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).
- c.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.
- d.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
Step 3
- a.Fry the Pakoras
- b.Carefully slide the batter-coated paneer cubes into the hot oil, one by one. Avoid dropping them from a height to prevent oil splashes.
- c.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.
- d.Fry for about 3-4 minutes, turning them occasionally with a slotted spoon, until they are golden brown and crispy on all sides.
- e.The pakoras will float to the top and the sizzling sound will reduce once they are cooked through.
- 4
Step 4
- a.Drain and Serve
- b.Once golden and crisp, remove the pakoras from the oil using a slotted spoon, allowing excess oil to drip back into the pan.
- c.Place the fried pakoras on a plate lined with paper towels to absorb any remaining excess oil.
- d.Immediately sprinkle a generous pinch of chaat masala over the hot pakoras for a tangy finish.
- e.Serve hot with mint-coriander chutney, tamarind chutney, or tomato ketchup alongside a cup of masala chai.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is crucial. If it's too thin, it won't coat the paneer. If it's too thick, the coating will be doughy and raw inside.
- 2Ensure the oil is perfectly hot. Frying in oil that isn't hot enough will result in greasy, soggy pakoras.
- 3Fry in small batches. Overcrowding the pan lowers the oil temperature, leading to uneven cooking and oily pakoras.
- 4For a flavor boost, marinate the paneer cubes in a mix of lemon juice, salt, and chaat masala for 15 minutes before dipping them in the batter.
- 5Adding rice flour is the secret to an extra crispy coating that stays crisp for longer.
- 6Serve immediately. Paneer pakoras lose their crispiness as they cool down.
Adapt it for your goals.
Stuffed Paneer Pakora
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.
Herbed Paneer PakoraHerbed Paneer Pakora
Add 2 tablespoons of finely chopped fresh cilantro (coriander) or mint leaves to the batter for a fresh, herby flavor.
Spicy Paneer PakoraSpicy Paneer Pakora
For extra heat, add 1-2 finely chopped green chilies or a pinch of black pepper to the batter.
Air Fryer Paneer PakoraAir Fryer Paneer Pakora
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.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Calcium
As a dairy product, paneer is rich in calcium and phosphorus, both of which are vital for maintaining strong bones and healthy teeth.
Naturally Gluten-Free
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.
Frequently asked questions
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.