Why Make This Recipe
Paneer Pakora is a popular Indian snack that is loved by many. This crispy and cheesy delight is perfect for tea-time or as an appetizer. Making Paneer Pakora at home is quite easy and allows you to enjoy a fresh, hot snack anytime. The combination of crispy gram flour batter and soft paneer is simply irresistible. Plus, you can dip these yummy bites in green chutney or tamarind chutney for extra flavor!
How to Make Paneer Pakora
Ingredients:
- 250g paneer (cut into cubes or rectangles)
- Oil for deep frying
- 1 cup besan (gram flour)
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to taste)
- 1/4 tsp ajwain (carom seeds)
- 1 pinch hing (asafoetida)
- Salt to taste
- Water as needed to make a smooth, flowing batter
- Optional: pinch of baking soda (for extra crispness)
Directions:
- Cut the paneer into cubes or rectangles. If your paneer is firm, soak it briefly in warm water, then pat it dry thoroughly.
- In a bowl, whisk the besan, turmeric, red chili powder, ajwain, hing, and salt together. Gradually add water to form a smooth, slightly thick batter. If you like, add a pinch of baking soda for extra puffiness.
- Heat oil in a kadhai over medium heat. To test if the oil is hot enough, drop in a small amount of the batter; it should rise with bubbles when ready.
- Dip each piece of paneer into the batter, coat it well, and then gently slide it into the hot oil. Fry in batches, turning the pieces until they are golden and crisp. When done, drain them on paper towels.
- Enjoy your hot Paneer Pakoras with green chutney, tamarind chutney, or ketchup. They pair perfectly with a cup of masala chai for a delightful snack.
How to Serve Paneer Pakora
Serve Paneer Pakora hot and crispy on a plate. You can garnish them with fresh coriander leaves for a touch of color. Pair your Pakoras with a variety of dipping sauces like green chutney or tamarind chutney, which enhance the flavor. They also go well with a hot cup of masala chai, making them an ideal snack for any occasion.
How to Store Paneer Pakora
If you have leftovers, let them cool completely. Then, store the Paneer Pakora in an airtight container in the refrigerator. They can last for 1-2 days, but keep in mind that they will lose their crispiness. To reheat, you can pop them in the oven or toaster for a few minutes to regain some crunch.
Tips to Make Paneer Pakora
- To make your Pakoras extra crispy, make sure the oil is sufficiently hot before frying.
- Soaking the paneer in warm water before frying helps to make it softer.
- You can add other spices like chaat masala or garlic powder to the batter for added flavor.
- If you want to make the Pakoras lighter, skip the baking soda and keep the batter slightly thick.
Variation
You can add vegetables like spinach or chopped onions to the batter to make a mixed vegetable Pakora. This variation adds extra nutrition and flavor to the snack.
FAQs
Q1: Can I use fresh paneer for this recipe?
Yes, fresh paneer works great! Just make sure to pat it dry before dipping in batter.
Q2: Can I bake Paneer Pakora instead of frying?
While frying gives the best texture, you can try baking them at a high temperature until they are golden. Just brush them lightly with oil.
Q3: Can I freeze Paneer Pakoras?
Yes, you can freeze uncooked Paneer Pakoras. Just freeze them on a tray, then transfer to an airtight container. Fry them directly from the freezer when you want to serve.
Paneer Pakora
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy and cheesy Paneer Pakora, perfect for tea-time or as an appetizer, easily made at home.
Ingredients
- 250g paneer (cut into cubes or rectangles)
- Oil for deep frying
- 1 cup besan (gram flour)
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to taste)
- 1/4 tsp ajwain (carom seeds)
- 1 pinch hing (asafoetida)
- Salt to taste
- Water as needed to make a smooth, flowing batter
- Optional: pinch of baking soda (for extra crispness)
Instructions
- Cut the paneer into cubes or rectangles. If your paneer is firm, soak it briefly in warm water, then pat it dry thoroughly.
- In a bowl, whisk the besan, turmeric, red chili powder, ajwain, hing, and salt together. Gradually add water to form a smooth, slightly thick batter. Add a pinch of baking soda for extra puffiness if desired.
- Heat oil in a kadhai over medium heat. Drop in a small amount of the batter to check the oil temperature; it should rise with bubbles when ready.
- Dip each paneer piece into the batter, coat it well, and gently slide it into the hot oil. Fry in batches until they are golden and crisp, then drain on paper towels.
- Serve hot with green chutney, tamarind chutney, or ketchup.
Notes
For extra crispiness, ensure the oil is hot before frying. Soaking the paneer helps make it softer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Deep Frying
- Cuisine: Indian