Easy Paneer Pakora
User Reviews
5
Easy Paneer Pakora
Description
This recipe uses 250 grams of paneer, which can be store-bought or homemade, cut into cubes or triangles depending on preference and whether you plan to stuff them with chutneys. The batter combines gram flour with turmeric, Kashmiri red chili, coriander powder, ajwain seeds, chaat masala, and salt, adjusted with water to create a thick, lump-free coating. Allowing the batter to rest enhances texture; a pinch of baking soda can be added for extra crunch if the batter must be used immediately.
The pakora are deep-fried in neutral oil heated to the appropriate temperature. Testing the oil with batter droplets ensures readiness for frying. Frying too hot or too cold affects texture and oil absorption, so temperature control is key to achieving a crunchy, golden exterior with fully cooked coating that avoids greasiness.
Stuffed pakoras add layers by slicing triangles and layering mint and tamarind chutneys between paneer pieces before battering and frying. Serving them with extra chutneys and optional chaat masala enhances tang and spice, complementing the richness of the fried paneer.
Using rice flour in the batter is an optional variation to increase crispness while keeping the pakoras gluten-free. The batter texture and frying temperature should be carefully managed to balance crunch and doneness.
Ingredients
- 250 grams paneer store-bought or homemade, or cottage cheese
- neutral cooking oil for frying, generic cooking oil
Spices for Paneer
- 1/2 teaspoon salt
- 1/2 teaspoon Kashmiri red chili powder adjust to taste
- 1/4 teaspoon cumin powder
- 1/2 teaspoon chaat masala
For stuffed pakora
- 2 tablespoon mint chutney contains cilantro
- 2 tablespoon tamarind chutney
For the batter
- 1 cup gram flour aka besan
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon ajwain seeds aka carom seeds
- 1/2 teaspoon chaat masala
- 1/2 teaspoon salt adjust to taste
- 1/3 cup water plus more as needed to make the batter
For serving
- 1/2 teaspoon chaat masala optional
- mint chutney contains cilantro
- tamarind chutney
Instructions
Prepare the batter
- In a bowl, add all the batter ingredients including besan and spices. Add little water as needed to make a thick flowing batter. Let it rest for 10-15 minutes. (See notes if you have less time)
Prepare Paneer
- If using store-bought paneer, blanch the paneer for 10 minutes in hot water. Cut the paneer into cubes (about 3/4 inch). You can even cut them in the desired shape like a triangle.
- (For stuffed pakora) Cut the paneer into triangles. Then make 2-3 slices of each triangle depending on chutneys you plan to stuff. Spread chutney on one side and place the other triangle on top.
Deep Fry
- Heat oil in a kadai or deep fryer on medium-high flame. You can use any neutral tasting oil with a high smoking point. Once the oil reaches the smoking point, you can test the oil by immersing a few drops of batter in the hot oil. The oil is ready to fry pakoras if the batter droplets rise to the surface quickly and gradually.
- Dip the prepared paneer pieces in the batter and coat them nicely with the batter. Add the batter-coated paneer slices carefully to the medium-hot oil. Remember do not overcrowd the kadhai. Using a slotted spoon, remove the paneer pakora. To remove excess oil, place them on paper towels.
- Fry till the paneer fritters are golden and crisp on all sides. Use a slotted spoon to turn them few times while they cook evenly.Using a slotted spoon, remove the paneer pakoras and transfer to a plate lined with paper towel to drain excess oil.
Serve
- Serve paneer pakora hot or warm, sprinkled with chaat masala, and accompanied by mint cilantro chutney or tomato ketchup and masala chai.
Notes
- Add 1-2 tablespoons rice flour to gram flour batter for increased crunch while maintaining gluten-free status.
- Ensure the batter is thick enough to coat without running and free of lumps by whisking or blending thoroughly.
- When short on time, adding a pinch of baking soda to the batter can help achieve crispier pakoras without resting.
- Maintain oil at medium-high heat to avoid burning the pakora exterior before the batter cooks through, and prevent excess oil absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.5g | 3% |
| Cholesterol | 41mg | 14% |
| Sodium | 627mg | 26% |
| Potassium | 273mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 176IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 319mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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