Ingredients
Scale
- 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)
Instructions
- Cut the paneer into cubes or rectangles. Soak firmly packed paneer in warm water briefly, then pat it dry thoroughly.
- 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.
- 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.
- 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.
- Drain the fried pakoras on paper towels to remove excess oil.
- 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.
- 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