Crispy Paneer Pakora Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Crispy Paneer Pakora Recipe – Authentic Indian Street Food

Hello friends! If you’ve ever wandered the bustling streets of India, the aroma of freshly fried pakoras is unforgettable. Today, I’m sharing my go-to recipe for Paneer Pakora – those golden, crispy, utterly addictive fritters that are the perfect snack or starter. I first made these when I was craving a little taste of home, and honestly, they’ve become a regular feature in my kitchen ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Paneer Pakora recipe is all about achieving that perfect balance of soft, flavorful paneer encased in a delightfully crunchy coating. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s a guaranteed crowd-pleaser – perfect for parties, rainy days, or just a little self-care treat.

Ingredients

Here’s what you’ll need to create these little bites of heaven:

• 200 grams Paneer
• 1.5 teaspoons lemon juice
• 1.5 teaspoons Ginger Garlic Paste
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon Kashmiri red chilli powder
• 0.5 cup Besan (Gram Flour)
• 0.5 teaspoon cumin powder
• 0.5 teaspoon Garam Masala
• 0.5 teaspoon carom seeds (Ajwain)
• 1 teaspoon chaat masala
• 1 teaspoon Kashmiri red chili powder
• 4 tablespoons water

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your pakoras turn out just right!

Paneer: Choosing the Right Type
I prefer using fresh paneer for the best texture. It should be firm but not rubbery. If you’re using store-bought, you can gently warm it in water for 10 minutes to soften it up a bit.

Ginger Garlic Paste: Fresh vs. Store-Bought
While store-bought paste is convenient, nothing beats the flavour of freshly made ginger-garlic paste. It really elevates the marinade!

Kashmiri Red Chilli Powder: For Colour and Mild Heat
This is a game-changer! Kashmiri chilli powder gives a beautiful vibrant red colour without a lot of heat. It’s perfect if you want flavour and visual appeal.

Besan (Gram Flour): The Key to Crispy Pakoras
Besan is the star of the show when it comes to pakoras. Make sure yours is fresh for the best results.

Carom Seeds (Ajwain): Digestive Benefits and Flavour
Don’t skip these! Carom seeds add a lovely earthy flavour and are known for their digestive properties – perfect after indulging in fried treats.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, chop your paneer into bite-sized cubes. In a bowl, marinate the paneer with ginger-garlic paste, lemon juice, turmeric powder, and Kashmiri red chilli powder. Let this sit for about 20-30 minutes – this is where the flavour really develops.
2. While the paneer marinates, let’s make the batter. In another bowl, combine the besan, cumin powder, garam masala, carom seeds, and Kashmiri red chilli powder.
3. Gradually add water, mixing until you get a thick, smooth batter. It shouldn’t be too runny – you want it to coat the paneer nicely.
4. Now, gently coat each marinated paneer cube in the batter, ensuring it’s evenly covered.
5. Heat oil for deep frying over medium-high heat. Carefully drop the batter-coated paneer into the hot oil, frying in batches to avoid overcrowding.
6. Fry until golden brown and crispy – about 3-4 minutes per batch.
7. Remove the pakoras with a slotted spoon and place them on paper towels to drain any excess oil.
8. Sprinkle generously with chaat masala. Serve immediately with your favourite chutneys, sliced onions, and a wedge of lemon.

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 crispy pakoras, you can add a tablespoon of rice flour to the batter.

Variations

I love experimenting with flavours! Here are a few ideas to spice things up:

Vegan Paneer Pakora: Substitute the paneer with firm tofu, pressed to remove excess water. It works beautifully! My friend, Priya, swears by this version.

Gluten-Free Paneer Pakora: Use a gluten-free besan (gram flour) blend. They are readily available in most health food stores.

Spice Level Adjustment: Adjust the amount of Kashmiri red chilli powder to your liking. You can also add a pinch of cayenne pepper for extra heat.

Festival Adaptations (Diwali, Holi): During festivals, I sometimes add finely chopped coriander leaves and green chillies to the batter for a vibrant and flavourful twist.

Serving Suggestions

Paneer Pakora is fantastic on its own, but even better with accompaniments! I love serving it with:

• Mint-Coriander Chutney
• Tamarind Chutney
• Sliced Onions
• Lemon Wedges
• A sprinkle of Chaat Masala

Storage Instructions

These are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to restore some of the crispiness.

FAQs

What is the best way to get the paneer extra crispy?
Adding a tablespoon of rice flour to the batter really helps! Also, make sure your oil is hot enough and don’t overcrowd the pan.

Can I make the batter ahead of time?
You can, but it’s best to use it within an hour. The batter tends to thicken as it sits.

What chutneys pair best with Paneer Pakora?
Mint-Coriander and Tamarind chutneys are classic pairings. But honestly, any chutney you love will work!

Can I bake these instead of frying?
While frying gives the best results, you can bake them at 200°C (390°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still delicious.

How do I prevent the pakoras from absorbing too much oil?
Make sure the oil is at the right temperature and don’t overcrowd the pan. Also, draining them on paper towels is essential!

Enjoy making these delicious Paneer Pakoras! I hope this recipe brings a little bit of Indian street food magic to your kitchen. Happy cooking!