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