5 from 33 votes
Easy Paneer Pakora Recipe | Paneer Pakoda
This Easy Paneer Pakora recipe features crispy deep-fried pieces of paneer coated in a spiced chickpea flour batter. The batter includes carom seeds, turmeric, chili powder, and fresh coriander, with baking powder for a light crust. Ice-cold water is used to create an airy, lump-free batter that crisps up during frying, creating savory, golden bites perfect for serving hot with chaat masala sprinkled on top.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
20
pakoras
Course:
Appetizer, Snacks
Cuisine:
Indian
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.
Cup of Yum
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.