Paneer Pakora Recipe

Paneer Pakora, with its crispy exterior and melt-in-the-mouth paneer filling, is a beloved Indian snack that never fails to delight the taste buds. Whether enjoyed as a delightful appetizer, a quick snack, or even a party favorite, these golden nuggets of goodness hold a special place in Indian cuisine. The combination of fragrant spices, creamy paneer, and a perfectly crispy batter is a testament to the culinary artistry of this dish.

Here are the ingredients you’ll need to make delicious Paneer Pakora:

For the Batter:

1. 1 cup gram flour (besan)
2. 2 tablespoons rice flour (optional, for extra crispiness)
3. 1 teaspoon red chili powder (adjust to taste)
4. 1/2 teaspoon turmeric powder
5. 1 teaspoon cumin seeds
6. 1/2 teaspoon garam masala
7. Salt to taste
8. Water (approximately 1/2 to 3/4 cup, for making a thick batter)
9. Oil for frying

For the Paneer Filling: 10. 250 grams paneer (Indian cottage cheese), cut into bite-sized cubes

11. 1 teaspoon cumin powder
12. 1 teaspoon coriander powder
13. 1/2 teaspoon chaat masala (optional, for extra flavor)
14. Salt to taste
15. Fresh coriander leaves, chopped (for garnish, optional)

For Garnish (Optional): 16. Fresh coriander leaves, chopped

17. Chaat masala

For Serving (Optional): 18. Mint chutney

19. Tamarind chutney
20. Yogurt sauce

Prepare the Batter

1. In a large mixing bowl, combine gram flour (besan), rice flour (if using), red chili powder, turmeric powder, cumin seeds, garam masala, and salt. Mix well to combine all the dry ingredients.
2. Gradually add water, a little at a time, while continuously whisking the mixture. Continue adding water until you achieve a smooth and lump-free batter with a thick, pancake-like consistency. Set the batter aside for about 10-15 minutes to let the flavors meld.

Step 2: Prepare the Paneer

1. Take the paneer cubes and place them on a clean, dry surface. If desired, sprinkle cumin powder, coriander powder, chaat masala (if using), and a pinch of salt over the paneer. Gently toss the paneer to coat them evenly with the spices. This step is optional, but it adds extra flavor to the paneer.

Step 3: Heat the Oil

1. Pour enough oil into a deep frying pan or kadai to submerge the paneer cubes. Heat the oil over medium-high heat. To check if the oil is ready for frying, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is hot enough.

Step 4: Coat and Fry the Paneer

1. Once the oil is hot, take a piece of paneer and dip it into the prepared batter, ensuring it’s well-coated.
2. Carefully place the batter-coated paneer into the hot oil. Fry it until it turns golden brown and crispy, usually about 2-3 minutes per side.
3. Using a slotted spoon, remove the fried paneer from the oil and place it on a plate lined with paper towels to drain any excess oil.
4. Repeat the process with the remaining paneer cubes, ensuring not to overcrowd the pan.

Step 5: Serve and Garnish

1. Once all the paneer pakoras are fried, transfer them to a serving plate. Sprinkle with fresh coriander leaves and a pinch of chaat masala for extra flavor (optional).

Step 6: Optional – Serve with Chutneys or Sauce

1. Paneer Pakoras are often served with mint chutney, tamarind chutney, or yogurt sauce. You can prepare or buy these condiments to serve alongside the pakoras.

Step 7: Enjoy!

Serve the hot and crispy Paneer Pakoras immediately. They’re best enjoyed fresh and can be a delightful snack or appetizer for any occasion.

Step 1: Gather the Ingredients and Tools

Before you start, make sure you have the following:

• Paneer (Indian cottage cheese) block
• Knife
• Cutting board
• Water
• Kitchen towel or paper towels

Step 2: Unwrap and Drain the Paneer

Take the paneer block out of its packaging. If the paneer is packed in water, remove it from the water and let it drain for a few minutes. Excess moisture can affect the frying process.

Step 3: Cut the Paneer

Place the paneer block on a cutting board. Using a sharp knife, cut the paneer into bite-sized cubes or rectangles. The size can vary based on your preference, but typically, pieces about 1-inch in size work well for Paneer Pakora.

Step 4: Optionally Marinate the Paneer (Optional)

This step is optional but can add extra flavor to the paneer. You can sprinkle cumin powder, coriander powder, chaat masala, and a pinch of salt over the paneer cubes. Gently toss them to ensure even coating.

Step 5: Pat Dry (Optional)

If your paneer feels too moist, you can pat it dry gently with a kitchen towel or paper towel. This step helps remove excess moisture and ensures a crispier coating when frying.

Frying the panner pakora

Step 1: Heat the Oil

1. Pour enough oil into a deep frying pan or kadai to submerge the paneer cubes. The oil should be at least 1.5 to 2 inches deep.
2. Heat the oil over medium-high heat. It’s important that the oil is hot enough, but not smoking. To check if the oil is ready for frying, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is hot enough.

Step 2: Dip and Fry the Paneer

1. Take a piece of paneer that you’ve prepared and dip it into the prepared batter, ensuring it’s well-coated. Hold it for a moment to let any excess batter drip off.
2. Carefully place the batter-coated paneer into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
3. Fry the paneer until it turns golden brown and crispy, usually about 2-3 minutes per side. Use a slotted spoon to turn the pakoras to ensure even cooking.

Step 3: Drain and Rest

1. Once the paneer pakora is beautifully golden, use a slotted spoon to carefully remove it from the oil.
2. Place the fried paneer on a plate lined with paper towels to drain any excess oil.

Step 4: Repeat the Process

Repeat the battering and frying process with the remaining paneer cubes. Ensure that the oil stays hot, adjusting the heat as needed.

Step 5: Serve Hot

Serve the hot and crispy Paneer Pakoras immediately. They’re best enjoyed fresh.

Serving Suggestions

1. Mint Chutney:
   • A classic accompaniment, mint chutney provides a refreshing contrast to the crispy and spicy paneer. Its cooling effect complements the heat of the pakoras.
2. Tamarind Chutney:
   • Sweet and tangy tamarind chutney adds a burst of flavor to the paneer pakoras. Its tanginess balances out the richness of the dish.
3. Yogurt Sauce (Raita):
   • A creamy yogurt sauce with a hint of cumin, salt, and chopped mint or coriander leaves can be a delightful dip for your paneer pakoras. It provides a creamy contrast to the crispy texture.
4. Sliced Onions and Lemon Wedges:
   • Freshly sliced onions add a crunchy texture and a mild, sharp flavor that complements the pakoras. Squeeze lemon juice over the onions for an extra zing.
5. Sliced Tomatoes and Cucumbers:
   • Fresh slices of tomatoes and cucumbers provide a refreshing element to balance the fried goodness of the pakoras.
6. Chaat Masala:
   • Sprinkle a little chaat masala over the paneer pakoras for an extra burst of flavor. It adds a tangy, spicy kick that enhances the overall taste.
7. Green Chili Pickle or Mango Pickle:
   • If you enjoy some extra heat and tanginess, a spicy pickle can be a great accompaniment.
8. Fresh Coriander Leaves:
   • Chopped fresh coriander leaves (cilantro) sprinkled over the pakoras not only add a burst of color but also a fresh, herbaceous flavor.
9. Serve with Bread or Roti:
   • Paneer pakoras can be served sandwiched between slices of bread or wrapped in a roti (Indian flatbread) for a satisfying sandwich or wrap.
10. Pair with Masala Chai:

• The warm, spiced flavors of masala chai complement the richness of paneer pakoras, making for a perfect tea-time snack.