Paneer Pakora Recipe: Paneer Pakora is a beloved Indian snack featuring cubes of paneer (Indian cottage cheese) dipped in a spiced gram flour batter and deep-fried to golden perfection. Crisp on the outside, soft on the inside, these fritters make a satisfying snack, appetizer, or even a side dish with Indian flatbread. This quick and easy recipe takes under 30 minutes to prepare and is sure to become a family favorite!
Paneer Pakora Recipe
Pakora, also known as pakoda, is a popular fried snack in India, made from various ingredients like vegetables or paneer. The fritters are dipped in a batter of gram flour (besan) and spices, then fried until golden and crispy. Paneer Pakora is a unique version of this snack, where cubes of fresh paneer are used. Paneer’s soft texture complements the crispy batter perfectly, creating a delightful contrast with each bite.
Tips for the Crispiest Pakoras
For an extra-crispy paneer pakora, some people double-fry the fritters. This technique involves half-frying them until they’re just golden, letting them cool slightly, and then frying them a second time until they’re deeply golden and crisp. Double frying adds crunch, but if you’re short on time, a single fry at the right temperature will still yield a delicious result. Paneer Pakora Recipe
Best Oil for Frying
Mustard oil is traditionally used for frying pakoras, as it adds a distinct flavor and has a high smoke point, making it ideal for deep-frying. If you’re not a fan of mustard oil’s strong flavor, other options include sunflower oil, peanut oil, or any neutral oil with a high smoke point. Paneer Pakora Recipe
Ingredients for Paneer Pakora
- 125-150 grams paneer (Indian cottage cheese), cut into cubes
- 1 cup besan (gram flour), about 100 grams
- 1 pinch turmeric powder
- 1-2 pinches red chili powder
- 1 pinch asafoetida (hing) (optional)
- 1-2 pinches garam masala
- ½ teaspoon carom seeds (ajwain)
- ⅔ to ¾ cup water (adjust as needed for batter consistency)
- Salt to taste
- Mustard oil for deep frying (or substitute with another oil)
- ½ to 1 teaspoon chaat masala for sprinkling on top
Step-by-Step Instructions: Paneer Pakora Recipe
Preparing the Batter
- Mix Ingredients: In a mixing bowl, add gram flour, turmeric powder, red chili powder, asafoetida, garam masala, carom seeds, and salt. Mix well.
- Add Water Gradually: Pour ⅔ cup of water into the gram flour mixture, gradually adding more as needed to create a thick, smooth batter. The consistency should be thick yet flow easily without lumps.
- Coat Paneer: Dip each paneer cube into the batter, ensuring it’s fully coated.
Frying the Paneer Pakora
- Heat Oil: In a deep pan or wok (kadai), heat mustard oil over medium heat. You’ll know the oil is ready when a small drop of batter rises to the surface without browning immediately.
- Fry Pakoras: Carefully add the batter-coated paneer cubes to the hot oil in batches. Fry on medium heat until the pakoras are crisp and golden, turning occasionally for even cooking.
- Drain Excess Oil: Use a slotted spoon to remove the pakoras, allowing excess oil to drain on a paper towel.
Serving Suggestions
Sprinkle the hot pakoras with chaat masala for added flavor. Serve with mint chutney, coriander chutney, or ketchup, or enjoy them with a cup of masala chai. Paneer Pakora Recipe
Variations: Paneer Pakora Recipe
- Stuffed Paneer Pakora: Sandwich a layer of coriander chutney between two thin slices of paneer before dipping in the batter and frying. This adds a burst of flavor to each bite.
- Spicy Stuffed Pakora: For a kick, add a filling of finely chopped green chilies, ginger, and coriander leaves between paneer slices before frying.
Expert Tips for Perfect Paneer Pakora Recipe
- Batter Consistency: A thick, smooth batter is key to making paneer pakora that doesn’t absorb too much oil. Thin or runny batter will result in soggy pakoras.
- Paneer Quality: Use fresh, firm paneer for the best results. If using frozen paneer, thaw it thoroughly before starting.
- Shape: Cut paneer into uniform shapes (squares or rectangles) for even frying and an appealing presentation.
- Spices and Seasoning: Adjust the spices to your preference. Traditionally, paneer pakoras are mildly spiced, as the accompanying chutney usually provides the extra flavor.
- Oil Temperature: Ensure the oil is at a medium-high heat. Too hot, and the pakoras may burn; too cool, and they’ll absorb more oil.
FAQs about Paneer Pakora Recipe
What kind of oil should I use to fry paneer pakora?
Mustard oil is preferred for its unique flavor, but you can also use neutral oils like sunflower, peanut, or vegetable oil if you’re not fond of mustard oil.
Can I make paneer pakora in an air fryer?
Yes, you can air-fry paneer pakoras at 180°C (356°F) for about 10-12 minutes. Preheat the air fryer, spray the pakoras with a light coat of oil, and cook until golden, flipping halfway through.
How do I make paneer pakora extra crispy?
For an extra-crispy texture, try the double-frying method: first, fry the pakoras until golden, let them cool slightly, and then fry them again until deeply golden.
Can I store leftover paneer pakoras?
Paneer pakoras are best enjoyed fresh. They can be refrigerated for up to a day, but reheating may make them less crispy. To reheat, use an oven or air fryer for a better texture than microwaving.
What chutneys go well with paneer pakora?
Mint chutney, coriander chutney, and tamarind chutney are classic choices. You can also serve with tomato ketchup or yogurt-based dips for a different flavor.
Paneer Pakora is a classic Indian snack that’s easy to make, satisfying to eat, and perfect for any occasion. Enjoy the crispy, golden goodness with your favorite dip and a steaming cup of tea!