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    Home » Recipes » Easy and Delicious Snacks

    Paneer Pakora

    Published: Oct 14, 2022 by Shilpa · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    5 from 29 votes
    Crispy and crunchy from the outside, soft and moist inside, these paneer pakoras are so delicious and easy to make. They are perfect with a cup of masala chai and also make great party appetizers. Gluten-free, freezer-friendly, and ready in 10 minutes.
    paneer pakora.

    Paneer pakora step-by-step recipe with video and photos.

    Jump to:
    • About this recipe
    • Ingredients
    • Step-by-step instructions
    • Useful tips
    • FAQs
    • Bonus
    • Recipe card

    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.

    paneer pakoda.

    Ingredients

    paneer pakora ingredients with labels.

    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).

    rub spices on cheese.

    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).

    make the batter.

    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).

    deep fry.

    crispy and golden.
    Golden and crispy pakora

    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.

    You may also like:

    1. Paneer tikka.
    2. Maddur vada.
    3. Bhindi pakora or okra fritters.
    4. Spinach balls recipe.
    paneer pakoda.

    FAQs

    Can I freeze paneer pakora?

    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.

    Is paneer pakoda vegan?

    No. Paneer is made with milk and so this dish is not vegan. For a vegan option, replace paneer with extra firm tofu.

    pakoda served with chai.

    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.

    paneer pakora.

    Recipe card

    paneer pakora.

    Paneer Pakora

    Crispy and crunchy from the outside, soft and moist inside, these paneer pakoras are so delicious and easy to make. They are perfect with a cup of masala chai and also make great party appetizers. Gluten-free, freezer-friendly, and ready in 10 minutes.
    5 from 29 votes
    Print Pin Rate
    Author: Shilpa
    Course: Snack
    Cuisine: Indian
    Servings: 4
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes

    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.

    Notes

    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.
    See the tips section above for more useful tips.
    Nutrition Facts
    Paneer Pakora
    Amount per Serving
    Calories
    349
    % Daily Value*
    Fat
     
    23
    g
    35
    %
    Saturated Fat
     
    13
    g
    81
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    0.4
    g
    Cholesterol
     
    56
    mg
    19
    %
    Sodium
     
    661
    mg
    29
    %
    Potassium
     
    206
    mg
    6
    %
    Carbohydrates
     
    18
    g
    6
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    17
    g
    34
    %
    Vitamin A
     
    157
    IU
    3
    %
    Vitamin C
     
    0.04
    mg
    0
    %
    Calcium
     
    419
    mg
    42
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Namaste and welcome to Easy Indian Cookbook, where you'll find simple and delicious recipes with an Indian flair! I'm Shilpa, and I'm passionate about bringing the flavors of my culture to your kitchen. Discover the convenience of wholesome and nourishing Indian cuisine with my recipes, crafted to be quick and hassle-free. So join me on this culinary journey, and let's create delicious, homemade meals that celebrate the vibrant and diverse flavors of India! Read More…

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