Paneer pakora is a popular Indian snack in which soft paneer (Indian cottage cheese) pieces are deep-fried after being coated in a spiced gram flour batter. These paneer fritters have a crispy exterior and a soft interior.Pakora is nothing but a type of fritter in India and Pakistan. I love pakoras of all kinds because they make such a unique side dish or an appetizer.
Ingredients250 grams Paneer or Cottage cheese store-bought or homemade
Oil for frying
Spices½ teaspoon Salt
½ teaspoon Kashmiri red chili powder adjust to taste
¼ teaspoon Cumin Powder
½ teaspoon Chaat Masala
For Stuffed Pakora
2 tablespoon Mint Cilantro Chutney
2 tablespoon Tamarind Chutney
For The Batter
1 cup Gram flour
¼ teaspoon Ground Turmeric
½ teaspoon Kashmiri red chili powder adjust to taste
½ teaspoon Coriander powder
½ teaspoon Carom seeds
½ teaspoon Chaat Masala
½ teaspoon Salt adjust to taste
⅓ cup Water plus more as needed to make the batter
For Serving½ teaspoon Chaat masala optional
Mint Cilantro Chutney
Tamarind Chutney
Method
Prepare the batter- In a bowl, add all the batter ingredients including besan and spices. Add little water as needed to make a thick flowing batter. Let it rest for 10-15 minutes. (See notes if you have less time)
Prepare Paneer- If using store-bought paneer, blanch the paneer for 10 minutes in hot water. Cut the paneer into cubes (about ¾ inch). You can even cut them in the desired shape like a triangle.
- (For stuffed pakora) Cut the paneer into triangles. Then make 2-3 slices of each triangle depending on chutneys you plan to stuff. Spread chutney on one side and place the other triangle on top.
Deep Fry- Heat oil in a kadai or deep fryer on medium-high flame. You can use any neutral tasting oil with a high smoking point.
- Once the oil reaches the smoking point, you can test the oil by immersing a few drops of batter in the hot oil. The oil is ready to fry pakoras if the batter droplets rise to the surface quickly and gradually.
- Dip the prepared paneer pieces in the batter and coat them nicely with the batter. Add the batter-coated paneer slices carefully to the medium-hot oil.
- Remember do not overcrowd the kadhai. Using a slotted spoon, remove the paneer pakora. To remove excess oil, place them on paper towels.
- Fry till the paneer fritters are golden and crisp on all sides. Use a slotted spoon to turn them few times while they cook evenly.
- Using a slotted spoon, remove the paneer pakoras and transfer to a plate lined with paper towel to drain excess oil.
Serve
- Serve paneer pakora hot or warm, sprinkled with chaat masala, and accompanied by mint cilantro chutney or tomato ketchup and masala chai.