Introduction

I have always loved the delicious crispy flavor of pakora that has the golden-brown color that we love; adding soft paneer cream makes it even yummier. It doesn’t matter if its monsoon time in India or a cold winter day or even a normal warm summer day this snack is loved by every everyone. And the best part? Don’t think for a single moment that you need to be a Masterchef to achieve these results at home!!!

In this guide, you will learn how to make the best paneer pakoras right from selecting the ideal ingredients, through the frying process to get the best crisp, golden pakoras. Besides, we’ll also disclose a few stealth tricks to help you turn your pakoras into the proverbial mind-blowing.delight. Therefore, put on you’re apron, and let the frying begin!

What Is a Paneer Pakora?

If you are a first time visitor to Indian food, you might be asking yourself, “What on earth is a pakora?” It can be described as a fritter, more often using slices of vegetables, paneer or even chicken which is immersed into seasoned chickpea flour batter before deep fried to a golden brown. Paneer pakoras consist of soft paneer pieces mixed into a spicy batter and deep fried: on the outside they are crunchy, and inside they melt!

It’s a common practice to serve paneer pakoras with chutneys and can be utilized as a single dish, alongside dish or appetizer during the parties.

List of Ingredients Required to Prepare Paneer Pakora Recipe

To make sure your paneer pakoras turn out just right, you’ll need a handful of essential ingredients that pack a punch of flavor and crunch:

Main Ingredients

• Paneer (Indian cottage cheese) – 250 grams, which has been cut to 1 inch sizes.
• Besan also known as chickpea flour – 1 cup
• Rice flour – 2 tbsp (it gives extra crispness to the snack)
• There is however an option of adding baking soda ¼ tsp to have a lighter texture.

Spices and Seasonings

• Salt – ½ tsp, or to taste
• Red chili powder – ½ tsp
• Turmeric powder – ¼ tsp
• Garam masala – ¼ tsp
• Cumin powder – ½ tsp
• Ajwain (carom seeds) – ¼ tsp (This has a very unique flavor, which is nutty and is also good for digestion.)

Additional Ingredients

• Water – About ½ cup, as a part of flour and other ingredients to make the batter slush
• Fresh coriander leaves – two tablespoons, finely chopped.
• Oil for frying

Step-by-Step Guide: Paneer Pakora Recipe

Paneer pakoras can easily be prepared at home to get restaurant like tastings; here are the recipes and instructions.

1. Prep the Paneer

• You can cut the paneer into cubes or rectangles depending with the size of the preferred choice.
• In a variation you can put the paneer cubes in just a pinch of salt, chili powder and a hint of lemon juice for about ten mins. This adds a little extra flavor to the paneer.

2. Make the Batter

• In a mixing bowl mash the chickpea flour, rice flour, salt, red chili powder, turmeric powder, garam masala, cumin powder and ajwain seeds.
• Combine all the dry ingredients making sure to blend them well.
• Gradually mix water, sparingly, until a thick, smooth consistency is obtained, for the batter. You want it to be thick enough to spread on the paneer but not so thick that it will drop off the paneer either.
• You may also add the baking soda if you wish the texture that is rather fluffy. It is important to fold it into the batter and therefore ensure you mix well.

3. Heat the Oil

• Place oil in a deep frying pan, turn on the heat under it on medium. To check the temperature just drop a little batter in there; if it rises immediately on the surface without sinking and fries, then the oil is ready.

4. Dip and Fry

• For the prep, it is advised cut a cube of paneer and coat it generously with the batter.
• Very carefully immerse the coated paneer into the hot oil.
• It is cooked a few at a time over low heat and turning from time to time until they are deep brown on all sides. Do not overcrowd the pakoras in the pan, low temperature of oil will make the pakoras soggy.
• They should be placed in a bowl and allowed to drain in an indoor fire to reduce the excessive oil which is left on them.

5. Serve It Up!

• Coriander leaves should be added as garnishing to add on the fresh feeling of the dish.
• Best served hot always accompanied with tangy mint chutney or little tamarind sauce.What they do which makes them best to be taken fresh they are crispy and hot.

Tips & Tricks for the Best Paneer Pakoras

Who wouldn’t want to make their paneer pakoras one of the best around? Here are some chef-approved tips:

• Use fresh paneer: Paneer that has been stored for a shorter time will produce softer and creamier pakoras then paneer that has been stored for some time.
• Add rice flour: This adds extra amount of crisp to the pakoras.
• Try marinating the paneer: Even if it is just a one two three marinade which comprises of the salt, chili powder, and lemon juice, it will bring another dimension altogether.
• Keep the oil temperature consistent: Do not allow the temperature rises or falls of the oil. Moderate heat will provide equal heat and browning effect to the food preparing.
• Serve immediately: Paneer pakoras soften rather quickly after frying therefore serve them while it is still hot.

Other Paneer Pakora Recipes You Might Like

If you’re feeling experimental, here are some fun variations to jazz up your paneer pakoras:

• Stuffed Paneer Pakoras: Cut each paneer cube in half and fill it with mint and coriander chutney for an extra taste.
• Paneer Pakoras with Spinach: Instead of deep frying normal veggies try to dip spinach leaves along with paneer on the batter for a health conscious variation.
• Cheese-Stuffed Paneer Pakoras: For the grand combination, you can put in a little mozzarella or cheddar before enfolding the paneer in the batter.
• Spicy Paneer Pakoras: You can put more green chilies or garnish with chat masala for spiciness!

Nutritional Information (Approximate)

Nutrient	Amoount per Serving
Calories	250 kcal
Protein	9 g
Carbohydrates	15 g
Fats	15 g
Fibers	2g

Conclusion

Well folks, that’s it from me, your complete check-list to making the perfect paneer pakoras ever! Using this simple recipe with a few products you can have this favorite snack on your table in a few minutes. Outside the breading is crispy while inside the paneer is tender and delicious, this recipe will suffice your hunger as well as your comfort food need whenever you need to whip up a quick snack.

Thus next time if you are planning to indulge in fried food then do try this paneer pakora recipe. These are best for any occasion like serving at a party or family function or even want to make it a personal indulgence, I am sure they will be loved by all. Roll up your sleeves and get ready to go on the kitchen because, trust me, your taste buds are going to love you!

FAQ’s

Q1: Can I do a baked paneer pakoras rather than deep fry them?
Yes! For the healthier version you should heat your oven to 200°C (392°F) and grease a baking tray with parchment paper. Arrange the coated paneer pieces over the tray, again apply a little oil and bake for about 15-20 min or until the cakes turned crispy, golden in color.

Q2: Can I make the batter early in advance?
Of course, it is advisable to prepare the batter in the fresh form before frying in order to get the right consistency. However, the dry spices can be added before preparation while the water addition is most appropriate before frying.

Q3: What should I do if my batter is too liquid or to thick?
If your batter is too thick, add water a little bit at the time, and mix your batter. If it’s too thin, you add more of the chickpea flour until the proper consistency is achieved.

Q4: Hi, Could I know if I am able to freeze the paneer pakoras that is left over?
Paneer pakoras are best eaten immediately. The remnants of the food should be warmed up in an oven or air fryer to regain some of the crispiness; microwave reheating makes it soggier.

You will Love our dish recipe related this recipe:

• Crispy Pakora