Crispy Paneer Pakoras

Why Make This Recipe

Paneer Pakora is a delightful snack that brings the rich flavors of Indian cuisine to your home. This dish is all about crispy golden-brown bites filled with soft, cheesy paneer. It’s perfect for serving at gatherings or enjoying during your tea time. Making paneer pakora at home allows you to customize the spices according to your taste. Plus, they make for a quick and satisfying snack!

How to Make Paneer Pakora

Ingredients:

• 250g paneer (cut into cubes or rectangles)
• Oil for deep frying
• 1 cup besan (gram flour)
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder (adjust to taste)
• 1/4 tsp ajwain (carom seeds)
• 1 pinch hing (asafoetida)
• Salt to taste
• Water as needed to make a smooth, flowing batter
• Optional: pinch of baking soda (for extra crispness)

Directions:

1. Cut the paneer into cubes or rectangles. If your paneer is firm, soak it briefly in warm water, then pat it dry thoroughly.
2. In a bowl, whisk together the besan, turmeric, red chili powder, ajwain, hing, and salt. Gradually add water to form a smooth, slightly thick batter. If you want extra crispness, you can add a pinch of baking soda before frying.
3. Heat oil in a kadhai over medium heat. To test if the oil is ready, drop a small amount of batter in — it should rise with bubbles.
4. Dip the paneer pieces in the batter, making sure they are well-coated, and gently slide them into the hot oil. Fry them in batches, turning them until they are golden and crisp.
5. Drain the fried pakoras on paper towels to remove excess oil.
6. Enjoy them hot with green chutney, tamarind chutney, or ketchup. Pairing with masala chai makes it the perfect snack.

How to Serve Paneer Pakora

Serve the crispy paneer pakoras hot on a plate, alongside your favorite chutneys or sauces for dipping. They make a great appetizer or a snack for mid-afternoon cravings. You can also pair them with a hot cup of tea to enhance the experience.

How to Store Paneer Pakora

If you have leftovers, store them in an airtight container in the refrigerator. They are best eaten fresh but can last for about 1-2 days. To reheat, you can bake them in an oven or air fryer to regain their crispiness.

Tips to Make Paneer Pakora

• Make sure the oil is hot enough before frying to ensure a crispy texture.
• Don’t overcrowd the frying pan; fry in small batches for even cooking.
• Adjust the spices in the batter according to your preference to make it milder or spicier.
• Adding a pinch of baking soda can make the pakoras fluffier.

Variation

You can try different fillings by adding chopped vegetables such as spinach or herbs like cilantro to the batter. This adds extra flavors and nutrition!

FAQs

1. Can I use tofu instead of paneer?
Yes, tofu can be a good substitute for paneer for a vegan version of this recipe.

2. Can I bake the pakoras instead of deep frying?
Yes, you can bake the coated paneer at 200°C (400°F) for about 20-25 minutes, flipping halfway through to ensure even cooking.

3. What other spices can I add to the batter?
Feel free to experiment with spices like cumin, coriander powder, or even chat masala for enhanced flavor.

Paneer Pakora

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Crispy golden-brown paneer bites perfect for snacking or serving at gatherings.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 250g paneer (cut into cubes or rectangles)
• Oil for deep frying
• 1 cup besan (gram flour)
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder (adjust to taste)
• 1/4 tsp ajwain (carom seeds)
• 1 pinch hing (asafoetida)
• Salt to taste
• Water as needed to make a smooth, flowing batter
• Optional: pinch of baking soda (for extra crispness)

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Instructions

1. Cut the paneer into cubes or rectangles. Soak firmly packed paneer in warm water briefly, then pat it dry thoroughly.
2. In a bowl, whisk together the besan, turmeric, red chili powder, ajwain, hing, and salt. Gradually add water to form a smooth, slightly thick batter, and optionally add baking soda for extra crispness.
3. Heat oil in a kadhai over medium heat. Test if the oil is ready by dropping a small amount of batter in — it should rise with bubbles.
4. Dip the paneer pieces in the batter, ensuring they are well-coated, and gently slide them into the hot oil. Fry in batches, turning until golden and crisp.
5. Drain the fried pakoras on paper towels to remove excess oil.
6. Serve hot with green chutney, tamarind chutney, or ketchup, preferably with a cup of masala chai.

Notes

For additional flavors, consider adding chopped vegetables or herbs to the batter. Store leftovers in an airtight container in the refrigerator for 1-2 days.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Deep Frying
• Cuisine: Indian
• Diet: Vegetarian

Nutrition

• Serving Size: 4 pakoras
• Calories: 250
• Sugar: 1g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 30mg