Easy Paneer Pakora Recipe | Paneer Pakoda
User Reviews
5
Easy Paneer Pakora Recipe | Paneer Pakoda
Description
To prepare these paneer pakoras, paneer is cut into preferred shapes and lightly salted. The batter is made from gram flour mixed with spices like turmeric, red chili powder, carom seeds, and chopped coriander, with ice-cold water added gradually to ensure a smooth, thick consistency. Baking powder is included to give the pakoras a lighter, crisp texture.
The paneer pieces are individually dipped into the batter and deep-fried in moderately hot oil until golden brown on all sides. Maintaining medium heat and not overcrowding the pan prevents sogginess and ensures thorough cooking. Frying continues until the pakoras develop an even, crisp crust.
Sprinkling chaat masala over the hot pakoras adds a tangy, savory finish. These pakoras make a satisfying snack or appetizer and are best served immediately while hot and crisp.
Use a heavy-bottomed pan to maintain consistent frying temperature, and drain fried pakoras on a wire rack to retain their crispness.
Ingredients
- 200 grams paneer or firm cottage cheese
- cooking oil see notes, for deep frying
Fo the batter
- 1 cup gram flour/besan see notes
- ½ teaspoon carom seeds aka ajwain
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- salt to taste
- ½ teaspoon baking powder
- 1 tablespoon Coriander finely chopped, fresh leaves
- water ice cold, as required
Instructions
Cut the paneer
- You can cut them into any shape, size or thickness as you desire, then add a little bit of salt and roll the pieces of paneer in salt.
Prepare the batter
- Take besan in a big bowl, add salt, turmeric powder, red chilli powder, carom, seeds, and chopped coriander in it. Add cold water little by little at a time and whisk very well to form a thick flowing lump-free and smooth batter.
- Add baking powder, mix well.
Deep Fry the Pakoras
- Heat sufficient oil in a kadai or frying pan. Once the oil is hot enough, adjust the flame to medium. You can test the same by adding in a drop of the batter in the oil first; it should rise to the surface of the oil.
- Now dip one by one paneer pieces in the batter and drop gently to the oil. Make sure not to overcrowd the pan.
- Deep fry all the pakoras until evenly golden brown from all sides.
- Next, transfer to a wire rack, sprinkle some chaat masala and serve hot.
Notes
- Use ice-cold water when making the batter to achieve a light and airy texture.
- Add water gradually and whisk thoroughly to remove lumps and get a smooth batter.
- Baking powder in the batter promotes a lighter crust for the pakoras.
- To enhance crispiness, you may add a tablespoon of cornflour or rice flour.
- Maintain medium heat during frying and avoid overcrowding to prevent soggy pakoras.
- Drain fried pakoras on a wire rack instead of paper towels to keep them crisp.
User Reviews
Overall Rating
5
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