Aloo Paneer Pakora Recipe – Crispy Indian Potato & Cheese Fritters

Last Updated on 6 months ago by Neha Deshmukh

Aloo Paneer Pakora Recipe – Crispy Indian Potato & Cheese Fritters

Hey everyone! If you’re craving something seriously satisfying and crispy, you have to try these Aloo Paneer Pakoras. They’re the perfect snack, appetizer, or even a light meal. Honestly, these were a staple in my house growing up – especially during monsoon season with a hot cup of chai! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These pakoras are just…comfort food perfection. Imagine fluffy mashed potatoes and soft paneer, coated in a perfectly spiced, crispy batter. Seriously, what’s not to love? They’re surprisingly easy to make, even if you’re new to Indian cooking. Plus, they’re a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 3 aloo (boiled & mashed) – about 500g
• ?? tsp ginger paste – (about 1 tbsp)
• ?? tsp turmeric powder – (about ½ tsp)
• ?? tsp chilli powder – (adjust to your spice preference!)
• ?? tsp garam masala – (about ½ tsp)
• ?? tsp chaat masala – (about 1 tsp)
• ?? tsp salt – (to taste)
• 2 tbsp coriander (finely chopped)
• 2 cup besan (gram flour)
• 3 tbsp rice flour
• ?? tsp baking soda – (about ¼ tsp)
• 1 cup water (or as needed)
• 4 bread slices
• 4 tsp green chutney
• 2 paneer slices
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Besan & Rice Flour: This combo is key for that incredible crispiness. Besan gives it the structure, while rice flour adds extra crunch. Don’t skip the rice flour!
• Chaat Masala: Oh, chaat masala! It’s a magical spice blend. Different regions in India have slightly different versions, so feel free to use your favorite brand. It adds a tangy, savory kick that’s just irresistible.
• Fresh Ginger Paste: Trust me on this one. Freshly made ginger paste has a brightness that powdered ginger just can’t match. It makes a world of difference. You can easily make your own by blending a small piece of ginger with a little water.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the aloo stuffing: In a bowl, combine the mashed potatoes, ginger paste, turmeric, chilli powder, garam masala, chaat masala, salt, and coriander. Mix everything well until it’s nicely combined.
2. Make the besan batter: In another bowl, whisk together the besan, rice flour, turmeric, chilli powder, and baking soda. Add salt to taste. Gradually add water, mixing as you go, until you get a smooth, thick batter. It shouldn’t be too runny – think coating consistency.
3. Assemble the pakoras: Spread a little green chutney on two bread slices. Add a generous spoonful of the aloo stuffing and place a paneer slice on one slice. Cover with the other bread slice and gently cut each sandwich into two halves.
4. Dip & Fry: Now for the fun part! Dip each stuffed bread half into the besan batter, making sure it’s fully coated.
5. Fry to Golden Perfection: Heat oil in a deep frying pan or wok over medium heat. Carefully drop the pakoras into the hot oil, a few at a time. Fry until they’re golden brown and crispy on both sides.
6. Serve & Enjoy: Remove the pakoras with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Serve hot with your favorite chutney or sauce!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy pakoras.
• Make sure the oil is hot enough before adding the pakoras. A good test is to drop a tiny bit of batter into the oil – it should sizzle immediately.
• For extra flavor, add a pinch of asafoetida (hing) to the batter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based paneer alternative and ensure your green chutney is vegan-friendly. You can also use a plant-based milk (like almond or soy) instead of water in the batter.
• Gluten-Free Adaptation: Make sure your besan is certified gluten-free.
• Spice Level: Adjust the amount of chilli powder to suit your taste. A little goes a long way! My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: These are amazing during Diwali or Holi. They’re always a hit at parties!

Serving Suggestions

These pakoras are fantastic on their own, but they’re even better with:

• Tomato sauce
• Mint chutney
• Sweet tamarind chutney
• A cup of hot chai

Storage Instructions

Leftover pakoras can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore some of their crispiness.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying pakoras? Vegetable oil, canola oil, or sunflower oil are all good choices.
• Can I make the batter ahead of time? Yes, you can! Just store it in the refrigerator and give it a good whisk before using.
• How do I prevent the pakoras from absorbing too much oil? Make sure the oil is hot enough and don’t overcrowd the pan.
• What is the best way to mash the potatoes for the filling? A potato ricer works best for a smooth, lump-free mash. If you don’t have one, a fork or potato masher will do.
• Can I air fry these pakoras instead of deep frying? Absolutely! Spray the pakoras with oil and air fry at 180°C (350°F) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious!

Enjoy making these Aloo Paneer Pakoras! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!