Paneer Pakora Recipe
Paneer Pakora is a tasty tea-time snack. Marinated paneer dipped in a batter and deep-fried makes a crispy mouth-watering snack.
Ingredients
- 4 oz paneer thinly sliced in about 1" squares this will make about 14-16 slices
- 2 tablespoons yogurt
- 4 tablespoons cornstarch or arrowroot
- 1 teaspoon ginger paste
- 1 green chili minced
- 1/2 teaspoon salt
- 1 tablespoon cilantro finely chopped (hara dhania)
For Batter
- 1/2 cup besan, gram flour
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt adjust to taste
- 1/8 teaspoon baking soda
- Approx. 1/4 cup water
Notes
If you like the recipe share my video recipe with your friends. Enjoy!
Tried this recipe?Let us know how it was!
Paneer Pakora Recipe: How To Make Paneer Pakora
What is Paneer Pakoras: It’s a popular Indian snack made by coating cubes of paneer (Indian cottage cheese) in a spiced chickpea flour batter and deep-frying until golden and crispy.
These fritters are crispy on the outside and soft and creamy on the inside, making them a delightful treat for any occasion.
Benefits of Paneer Pakoras:
- Rich in Protein: Paneer is a rich source of protein, making Paneer Pakoras a satisfying and nutritious snack. Protein is essential for muscle repair and growth, making these fritters a popular choice among vegetarians.
- Versatile Ingredients: Paneer Pakoras can be customized with a variety of spices and herbs to suit different tastes and preferences. From mild and aromatic spices like cumin and coriander to bold and fiery ones like chili powder and garam masala, the possibilities are endless.
- Quick and Easy to Make: Paneer Pakoras come together quickly and easily with just a few simple ingredients. The batter can be prepared in minutes, and the paneer cubes are coated and fried until crispy and golden. They make a perfect snack for unexpected guests or impromptu gatherings.
Variations of Pakoras:
- Vegetable Pakoras: Pakoras are an all-time favorite snack in India. They are perfect for a rainy day, and delicious paired with a cup of hot spicy Indian chai. Pakoras are made with a variety of vegetables dipped in a spicy besan (gram flour) batter and deep-fried.
- Bread Pakoras: Spicy Bread Pakoras are great as an appetizer, finger food for any gathering, and a tasty compliment for your afternoon tea.
- Crispy Spinach Pakoras: Spinach pakoras are delicious as a snack. Spinach pakoras can be served many different ways and they always taste great.
- Gobi Pakoras: Turn Paneer Pakoras into a mouthwatering chaat (Indian street food snack) by topping them with tangy tamarind chutney, creamy yogurt and fresh cilantro. Paneer Pakora Chaat is a burst of flavors and textures that will tantalize your taste buds.
Tips for How to cook Paneer Pakora:
- Use Fresh Paneer: Start with fresh and firm paneer for the best results. Homemade paneer or high-quality store-bought paneer works well for Paneer Pakoras. Cut the paneer into bite-sized cubes or rectangles for easy frying.
- Make a Smooth Batter: Prepare a smooth and lump-free batter by mixing chickpea flour (besan), rice flour (optional), spices, salt, and water until smooth. The batter should have a thick but pourable consistency that coats the back of a spoon.
- Drain Excess Oil: After frying, drain the Paneer Pakoras on a paper towel-lined plate to remove excess oil. This helps to keep the pakoras crispy and prevents them from becoming greasy.
FAQs about Paneer Pakoras:
Can I make Paneer Pakoras ahead of time?
While Paneer Pakoras are best enjoyed fresh and hot, you can prepare them ahead of time and reheat them in a preheated oven until crisp and warmed through. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
What can I serve with Paneer Pakoras?
Paneer Pakoras are typically served with green chutney, tamarind chutney, or ketchup for dipping. They can also be enjoyed with a side of sliced lemon wedges, or a fresh salad for added flavor and crunch.
Are Paneer Pakoras gluten-free?
Yes, Paneer Pakoras are naturally gluten-free as they are made with chickpea flour (besan) instead of wheat flour. However, be sure to check the labels of any pre-packaged ingredients for potential cross-contamination with gluten.
Can I freeze Paneer Pakoras?
While Paneer Pakoras can be frozen, their texture may change slightly upon thawing. Freeze the cooked pakoras in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 1-2 months. Reheat them in a preheated oven until crisp and heated through before serving.
Paneer Pakoras are a delightful and irresistible snack that’s perfect for any occasion. Whether enjoyed as an appetizer, a tea-time treat, or part of a festive spread, their crispy exterior and creamy interior are sure to satisfy your cravings.
With endless variations to explore and simple tips to follow, you can easily master the art of making perfect Paneer Pakoras at home and impress your family and friends with your culinary skills.
Stay tuned for our next exploration into the world of culinary delights!
Sandhya Sharma
April 5, 2018 at 9:52 amVery nice recipe and we’ll explained. I will give a try for sure.
Ritu grewal
November 12, 2017 at 4:15 amDear Manjula ji,
I tried this recipe n pakoras turned out super delicious.
One question, I have leftover dahi marinate mixture, which other dish/snack can I cook using that mixture.
Regards
Ritu
Manjula Jain
November 13, 2017 at 10:21 pmRite, you can use leftover marinate for any gravy base dish.
rakhiIndia.in
July 5, 2017 at 5:41 amThank you very much, your Paneer Pakoras Recipe was very tasty. Your recipe is very easy to follow. Certainly I will share this relationship with my relatives. My family will enjoy it Thanks
ankit kumar
March 30, 2017 at 9:33 amHello, I tried this paneer pakoras recipe and it tastes just awesome. I also recommend everyone to try this at least one time you will love this.
Thanks for sharing such amazing paneer pakoras recipe.
Manjula Jain
March 30, 2017 at 10:46 amAnkit, Thank you, it is always good to hear that
Prince
February 10, 2017 at 1:09 amV nice g
Didina Gnagnide Angorinie
December 20, 2016 at 10:54 amHello Manjula, I was looking for an appetizer to offer on New Year and thanks to you I found these pakoras. I tried using mozzarella cheese because it is easily available where I live, it came out pretty well I just made each pakora bigger because if they are too small they will lose water (they will still be good but not very cheesy). Of course they won’t retain their cube shape but the inside will be melty like a panzerotto. I will try the original one day, in the meantime these have been appreciated by all. Ps: in my region (Liguria) there is a recipe similar to pakora called panissette, we use chickpea flour not besan though. It was once a very popular street food but with modernization it got lost a bit sadly. One day I hope to revive many of the dishes of my old ancestors because it would be a pity to let them disappear.
sattie
December 14, 2016 at 1:18 pmI am a vegetarian and will try this recipe. It looks yummy
Rekha Kapoor
February 15, 2016 at 3:17 pmManjula ji I love your Recipes. I love to cook also . My mother taught me & she used to make paneer pakoras. She used to add
Ginger,garlic paste & Ajweyan seeds in marinate. And in batter no
Jeera. Instead she used roasted jeera Kali mirch ground & Chaat
Masala on the fried Pakoras.
Supriya
December 14, 2015 at 3:13 pmWill these be good for the next day? If so, can I keep them in the fridge overnight and just microwave them ?
Manjula Jain
December 14, 2015 at 3:55 pmSupriya,
cook them half way then re fry when ready to serve or heat them in oven 350 degree for about 15 minutes
upamanyu basu
November 20, 2015 at 3:44 amhow to whisk the batter??
kewal krishan kapoor
November 16, 2015 at 9:05 amKindly also send translation in Hindi…..
samit
August 22, 2015 at 6:46 amTo good use
Raj
August 21, 2015 at 7:34 amCan I use rice flour instead of gram flour, my kid is allergic to gram flour. What other flour I can use? Thanks, your recipes are always sumptuous.
Manjula Jain
August 22, 2015 at 11:18 pmRaj use all purpose flour and rice flour half and half
Anu Shah
July 19, 2015 at 5:00 amTis recipe is best for snacks.it is delicious & yummie in taste.
Sushil
January 27, 2015 at 5:19 amHello Mam,
Your’s all recipes are so nice and delicious , I have one question in about the Paneer Pakoda recipe, I tried this recipe at home, When I add Baking soda in better, and deep fry the paneer pakoda.. then I found that paneer pakoda absorbed oil.
Plz help me…what I do for get rid absorbed oil..
Rosie
December 25, 2014 at 8:58 amI made this recipe! Although it was delicious, the paneer seperates from the dough in the pan, so i dont get the whole paneer pakora. What could be the cause of this aunty? Thank u in forward for your response. Kind regards
babitha sherif
December 23, 2014 at 4:25 amLovely receipies….
Donie
September 27, 2014 at 1:41 pmThere’s nothing better than Indian vegetarian dishes, I can’t wait to make these for a little get-together this evening.
Mike
July 29, 2014 at 4:57 amI just made these for today’s lunch.
“Addictive” isn’t a word I use lightly, but in this case entirely appropriate. Delicious.
If you’re going to be making pakoras anyway, I recommend you try this recipe!
ChefdeHome
April 21, 2013 at 2:37 pmHello Aunty, You have amazing recipe collection and this Paneer Pakora looks stunning and delicious. I am fond of making new foods and often look at your recipes when I need some expert advice..
Recently I came across a site ogleogle.com which let you share and arrange your interests in beautiful Walls. I added few of your recipes links to my Recipe Wall to make it easy accessible in future. Here is link of my Wall where I added your recipes for reference. I am sure you will like it…
http://ogleogle.com/chefdehome/rice-recipes-i-love
Have Great day..
Regards,
Savita (ChefdeHome)