Paneer Pakora is a beloved Indian snack where slices of paneer (Indian cottage cheese) are dipped in a spiced gram flour batter and deep-fried until golden and crispy. It’s a popular appetizer served with chutney or ketchup.
Paneer Pakora Recipe
Paneer Pakora, also known as Paneer Pakoda, is a popular and mouthwatering Indian snack that features slices of paneer (Indian cottage cheese) coated in a spiced gram flour batter and deep-fried to crispy perfection. This dish is loved for its crunchy exterior and soft, melt-in-the-mouth paneer inside. Paneer Pakora is a favorite street food and tea-time snack across India.
Ingredients
- 250 g Paneer sliced into 1/2-inch thick pieces
- 1 cup Gram Flour (Besan)
- 2 tablespoons Rice Flour (for crispiness)
- 1/2 teaspoon Carom Seeds (Ajwain)
- 1 teaspoon Red Chili Powder
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Garam Masala
- a pinch Baking Soda
- to taste Salt
- Water as needed to make a thick batter
- 2 tablespoons Fresh Cilantro (Coriander) finely chopped
- 1 teaspoon Green Chilies finely chopped (optional)
- Oil for deep frying
Instructions
Prepare the Batter:
- In a mixing bowl, combine gram flour, rice flour, carom seeds, red chili powder, turmeric powder, garam masala, baking soda, and salt.
- Gradually add water and whisk to form a smooth, thick batter similar in consistency to pancake batter.
- Stir in the chopped cilantro and green chilies if using.
- Marinate the Paneer (Optional):
- Sprinkle the paneer slices with a little red chili powder and salt. Let them sit for 10-15 minutes to absorb the flavors.
Heat the Oil:
- Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small amount of batter into the oil. If it rises to the surface immediately without browning too quickly, the oil is ready.
Dip and Fry the Paneer:
- Dip each paneer slice into the batter, ensuring it’s well-coated on all sides.
- Carefully place the coated paneer slices in the hot oil. Do not overcrowd the pan.
- Fry the pakoras until they are golden brown and crispy on all sides, turning them once or twice. This should take about 3-4 minutes.
Drain the Pakoras:
- Once golden and crisp, remove the pakoras with a slotted spoon and drain on paper towels to remove excess oil.
Serve:
- Serve the paneer pakoras hot with mint chutney or tamarind chutney.
Tips and Information
Conclusion:
Paneer Pakora is a delightful and crunchy snack that showcases the versatility of paneer in Indian cuisine. Its crispy exterior and soft, creamy interior make it an irresistible treat for all ages. Whether enjoyed on a rainy day with hot chai or as an appetizer at a festive gathering, Paneer Pakora continues to be a beloved snack that satisfies cravings for a crispy and flavorful indulgence.Tips and Overview
- Batter Consistency: The batter should be thick enough to coat the paneer but not so thick that it becomes doughy after frying.
- Oil Temperature: Maintaining the correct oil temperature is crucial. If the oil is too hot, the pakoras will brown too quickly without cooking the batter inside. If it’s too cool, the pakoras will absorb too much oil and become greasy.
- Paneer Slices: Don’t slice the paneer too thin; otherwise, it may break apart during frying.
- Serving Suggestion: Paneer pakoras are best served immediately after frying to enjoy their crispness.
- Variations: You can add different spices to the batter, such as chaat masala or dried fenugreek leaves (kasuri methi), for a flavor variation.