Paneer pakora step-by-step recipe with video and photos.
About this recipe
Paneer pakoda is a popular North Indian snack where paneer (Indian cottage cheese) is dipped in a spiced chickpea flour batter and deep fried. Moist and soft paneer with a crispy coating will surely be your new favorite. This gluten-free fried cheese is very easy to make and is ready in 15 minutes (including prep time).
They are perfect with a cup of masala chai and can also be served as appetizers for parties and gatherings. Serve them with green chutney, sweet chutney, ketchup, or any dip of your choice.
Pakoras are an all-time favorite Indian snack and are mostly enjoyed with masala chai, particularly in the monsoon and winter. There are many varieties of pakodas and are made with different vegetables and lentils. It is also a popular street food in India and the most popular variety is onion pakoda which is made using red onions.
Read on for ingredients, step-by-step instructions, and useful tips to make this easy and delicious paneer pakora at home.
Ingredients
Paneer: You can use either storebought or homemade paneer.
Flour: I am using a mix of two flours - chickpea flour (besan) and rice flour.
Spices: I use chaat masala and chili powder (or cayenne) to coat the paneer. I also use carom seeds (ajwain), ground turmeric, and chili powder for the batter.
Baking soda: We need a small amount of soda to help crisp up the pakoras.
Step-by-step instructions
Cut the paneer into medium-sized cubes and place them in a bowl. Sprinkle chili powder, chaat masala, and salt (step 1).
Toss them gently to make sure the paneer is coated with the spices (step 2).
In a large bowl, combine besan, rice flour, carom seeds, chili powder, ground turmeric, and salt (step 3).
Slowly add water and make a thick and free-flowing batter. Start with ½ cup of water and add more as needed (step 4).
Add baking soda and mix again. The batter is ready (steps 5,6).
Check if the oil is ready. Take a drop of the batter and pour in the oil. If it immediately floats to the top, the oil is ready (step 7). Dip the paneer cube in the batter making sure it is well coated (step 8).
Carefully slide the paneer into the oil. Repeat with more paneer cubes, however, do not overcrowd the pan (step 9).
Carefully flip and fry until both sides are golden brown (step 10).
Useful tips
Make sure the batter is thick yet free-flowing. If it is too thick, it will not cook well and if it is too runny, it will not coat the paneer cubes.
Season the paneer cubes first before dipping them in the batter. This way, they will not taste bland.
Chaat masala is a spice blend you can easily find in Indian grocery stores. However, if you do not have access to it, replace it with ¼ teaspoon of garam masala.
Check if the oil is ready. Take a drop of the batter and pour in the oil. If it immediately floats to the top, the oil is ready.
It is important not to overcrowd the pan when deep frying. Depending on the size of the pan, fry them in two or three batches.
Do not disturb the pakoras for one minute after adding to the oil. Flip them only after that.
Rice flour can be substituted with cornstarch in this recipe.
You can also replace paneer in this recipe with halloumi or extra firm tofu.
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FAQs
Yes. They are freezer-friendly and can be stored in the freezer for up to three months. Place them on a tray and freeze them for a few hours first, then transfer to a ziplock pouch and store them.
No. Paneer is made with milk and so this dish is not vegan. For a vegan option, replace paneer with extra firm tofu.
Bonus
These paneer pakoras are:
- crispy from the outside and soft, moist inside,
- perfect for appetizers or snacks,
- very easy to make,
- gluten-free and vegan.
Recipe card
Paneer Pakora
Ingredients
- 1½ cups paneer (12 oz)
- ½ teaspoon chili powder (or cayenne)
- ½ teaspoon chaat masala (see notes)
- ½ teaspoon salt
- Oil for deep frying
For the batter:
- ¾ cup besan chickpea flour
- 2 tablespoon rice flour
- ¼ teaspoon carom seeds (ajwain)
- ½ teaspoon chili powder (or cayenne)
- ¼ teaspoon ground turmeric
- ½ teaspoon salt
- ½-⅔ cup water
- ⅛ teaspoon baking soda
Instructions
Marinate the paneer:
- Cut the paneer into medium-sized cubes and place them in a bowl.
- Sprinkle chili powder, chaat masala, and salt.
- Toss them gently to make sure the paneer is coated with the spices.
Make the batter:
- Start with heating oil in a pan or kadhai for deep frying.
- In a large bowl, combine besan, rice flour, carom seeds, chili powder, ground turmeric, and salt. Mix well.
- Slowly add water and make a thick and free-flowing batter. Start with ½ cup of water and add more as needed.
- Add baking soda and mix again. The batter is ready.
Fry the pakoras:
- Check if the oil is ready. Take a drop of the batter and pour in the oil. If it immediately floats to the top, the oil is ready.
- Reduce the heat to medium.
- Dip the paneer cube in the batter making sure it is well coated.
- Carefully slide the paneer into the oil.
- Repeat with more paneer cubes, however, do not overcrowd the pan.
- Do not disturb for one minute.
- Carefully flip and fry until both sides are golden brown.
- Take them out and drain them on a paper towel.
- Serve with chutney, ketchup or dip of your choice.
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