Paneer pakora are a delicious Indian snack made with paneer, spices & gram flour. Pakora are much loved by most Indian especially during the monsoons and winters. In India we make many kinds of pakoras using veggies or lentils. These paneer pakora are delicious, flavorful and addictive with all the goodness of Indian cheese in them.
These are quite popular in the north Indian restaurants and can be very easily made at home. These make a great appetizer or snack for kids’ parties.
Paneer pakora can be made when you have sudden guests home or want to make something instantly for your family. As it requires no chopping or any other kind of preparation they are very very quick to make.
I made these along with garlic red chili chutney which I have shared at the end of this post.
Usually for pakora recipes, there is no rice flour used. But I have used here just to make them crispy. You can skip it if you do not have or replace with corn flour.
1. Add paneer to a mixing bowl. Sprinkle chaat masala, garam masala and red chili powder. Toss to coat the paneer well.
2. Add oil to a kadai or a fry pan and heat oil.
3. Meanwhile make the batter. Add besan, rice flour, red chili powder, salt, ajwain, ginger chilli paste.
4. Add water little by little as needed and make a thick, free flowing batter.
5. If the batter is too thick, it will not stick to the paneer. If it is too runny, then there will be lot of batter drippings. So the consistency has to be moderately thick yet free flowing.
How to make paneer pakora
6. Check if the oil is hot enough by dropping little batter into it. It has to come up. Regulate the flame to medium. Dip paneer pieces, one by one in the batter and swipe off the excess to the bowl and drop it in the hot oil.
7. Do not add all the paneer to the batter at one time.
8. Dip them one by one in batter & drop them in hot oil.
9. Do not disturb for few seconds. Stir and fry them until golden.
10. Drain paneer pakora to a kitchen tissue and serve hot with your favorite chutney.
If you like to make the chilli garlic chutney here is how I made it. Soak about 1/4 cup broken red chilies in hot water until soft.
Blend them well with salt, half tsp sugar, 2 to 3 garlic cloves and little lemon juice. The chutney has to blended to smooth adding water little by little as needed.
Serve paneer pakora hot as they turn soft when cooled.
Easy paneer pakora recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
For paneer pakora batter
- ½ cup besan or gram flour
- 2 tbsps rice flour or corn starch or corn flour (to make crispy, optional)
- ¼ tsp red chili powder or pepper powder as needed
- Salt as needed
- ¾ to 1 tsp ajwain or carom seeds
- 1 tsp ginger green chilli paste Or crushed ginger & 1 green chilli paste
- Water as needed to make the batter
- Cut paneer to desired sizes.
- Sprinkle red chilli powder, garam masala and chaat masala.
- Toss them well in the bowl. Set this aside.
Making paneer pakora
- Heat oil in a deep kadai on a medium heat.
- Add besan, rice flour, salt, ajwain, red chilli powder, ginger chilli paste to a bowl.
- Pour water just enough to make a thick but free flowing batter.
- When the oil is hot enough, dip each paneer piece in the batter, swipe off the excess dripping batter.
- Gently slide to the hot oil. You can use your fingers or a table spoon to do this.
- Do not disturb them for about a minute.
- Gently keep stirring & flipping to fry evenly until they turn golden.
- Drain them to a colander. Sprinkle some chaat masala.
- Serve paneer pakora hot with chutney or a cup of tea.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video of paneer pakora recipe
NUTRITION INFO (estimation only)
© Swasthi’s Recipes