This is a foolproof recipe to make tasty paneer pakora with tips on how to make the batter so you get pakoras which are crispy-on-the-outside yet soft-on-the-inside! It’s time for a perfect evening snack!
With the monsoons in full swing and the typical Bangalore weather, who doesn’t like to watch the rain while sipping on some Chai and munching on crisp pakoras? Ahh, the simple pleasures of life 🙂
I’ve done one up on my Vegetable pakoras and made two types of Paneer Pakora / Paneer pakodas – because hello! We love paneer-everything! Here are my recipes for Masala Tossed Paneer Pakoras and Chutney Sandwich Paneer pakoras!
Masala Tossed Paneer Pakora
This recipe is similar to how you would make vegetable pakoras, but with paneer. Cut cubes of paneer, toss them in a simple masala mix (recipe given below), dunk it into the batter and fry ‘em up! This is a super simple recipe for when you want to quickly whip up an evening snack. Here’s a tip – make sure the cubes are cut approximately the same size, or else the frying time for each pakora would be different, which is a headache we don’t need.
Chutney Sandwich Paneer Pakora
A popular Delhi snack is to deep-fry an actual sandwich or what is called Bread Pakora. While they obviously taste good, these triangle shaped pakoras look great as well! For my paneer sandwich pakoras, I cut the paneer in triangles, slap on some green coriander chutney, and sandwich it with another triangle of paneer. They look great and you have a spicy tangy surprise in the middle!
How to Make Crispy Crunchy Pakoras
You know it, I know it, we all know it – If the batter is right, the pakoras are right. The best stuffed paneer pakora won’t taste good if the outside layer is soggy. The key to crispy pakoras lies in mixing the batter correctly. Along with besan, I add a bit of rice flour in the batter. It brings the crispy factor to this equation. You know what else helps? A teeny tiny pinch of baking soda (depending on the quantity of batter). While I don’t like to use baking soda in savoury recipes, a tiny amount in the batter keeps it crisp and fluffy.
Make sure the batter is not too watery or too thick – both can produce bleh-tasting pakoras (measurements in the recipe below). And don’t forget to check for seasoning! I add some simple ingredients like chilli powder and asafoetida (and salt, of course) for perfectly seasoned pakoras.
So there you have it, Paneer Pakoras done two ways!
When I have some time during the weekends, I make paneer at home. It’s tender and fresh and I prefer it anyday to store-bought paneer.
Here are some accompaniments to go with the crispy Paneer Pakoras:
- My Green Coriander Chutney goes so well with these pakoras, or any fried stuff really!
- Mint chutney also tastes good with these
- Tomato ketchup – yes please!!
- Or you could sprinkle a pinch of chaat masala for some chatpata-ness!
More snack time Paneer recipes you will like:
Watch Paneer Pakora Recipe Video
Paneer Pakora Recipe 2 Ways
Here’s a recipe for super crispy paneer pakoras, done two ways. These pakoras have soft paneer on the inside and a really crispy batter outside!
Servings: 4 people
Spice Mix for Paneer Pakoras
- 250 grams Paneer cut into cubes
- 2 teaspoon Chilli powder
- 2 teaspoon Coriander powder
- 1 teaspoon Chaat Masala
- 1 teaspoon Kasuri methi
- ½ teaspoon Salt
- 1/4 cup Coriander Chutney
- 1 1/4 cup Besan Gram flour
- 3 tablespoons Rice Flour
- 1 1/2 teaspoon Chilli Powder or Paprika
- 1/8 teaspoon Hing Asafoetida
- 1 1/2 teaspoons Salt
- ½ tablespoon Ginger Garlic Paste
- ¼ teaspoon Baking soda
- 1/2 to 3/4 cup Water
- Oil for Deep frying approx 1 1/2 cups
To make regular paneer pakoras, make a dry marinade for the paneer by mixing all the masala ingredients in a bowl. Add the cubed paneer to this and toss. Ensure that the powder coats the paneer pieces and allow it to sit for 10-15 minutes.
To make stuffed paneer pakoras, cut the paneer into triangles (as shown in the video above). Spread some chutney on one slice and place another triangle on top to make a sandwich. Remove any excess from the sides. Repeat with all the paneer and set aside.
Make the pakoda batter in another mixing bowl. First add the besan, rice flour, chilli powder, hing, salt, ginger garlic paste, baking soda and mix well. Once these ingredients have combined, add water little by little to make a thick but runny batter. The consistency should be slightly thick so that it can hold the paneer cubes and coat them well.
On a medium flame, heat oil for frying in a kadai. Dip the prepared paneer (marinated and/or sandwiched), one by one, in the batter and drop them into the hot oil. Fry till it is golden brown in colour, about 2 – 4 minutes, turning them halfway to ensure they cook evenly on both sides.
Remove from the kadai and place it into a colander or a paper towel so the excess oil gets absorbed. Sprinkle some chaat masala and serve hot with some mint chutney or ketchup!
Calories: 481kcal | Carbohydrates: 29g | Protein: 18g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 1286mg | Potassium: 367mg | Fiber: 5g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 1mg | Calcium: 329mg | Iron: 2mg