Paneer Pakora Recipe – Authentic Indian Fried Cheese Fritters

Last Updated on 2 months by Neha Deshmukh

Paneer Pakora Recipe – Authentic Indian Fried Cheese Fritters

Hello friends! If you’ve ever craved that perfect, crispy, golden-brown bite of paneer pakora with a steaming cup of chai, you’re in the right place. This recipe is a family favorite, and honestly, it’s one I first tackled when I was trying to impress my now-husband with my cooking skills! It’s surprisingly easy, and the results are always worth it. Let’s get started, shall we?

Why You’ll Love This Recipe

Paneer pakora is more than just a snack; it’s a little piece of Indian comfort food. It’s perfect for rainy days, festive gatherings, or just when you need a little something delicious to brighten your day. These golden fritters are wonderfully flavorful, with a satisfyingly crispy exterior and a soft, cheesy interior. Plus, they come together quickly – perfect when those cravings hit!

Ingredients

Here’s what you’ll need to make these delightful paneer pakoras:

• 250 grams Paneer, cut into cubes
• 1 cup Gram flour (Besan)
• ¼ tsp Red chili powder
• ¼ tsp Garam masala powder
• ¼ tsp Chaat masala powder
• ¼ tsp Carom seeds (Ajwain)
• 1 tsp Ginger-garlic paste
• ¼ cup Coriander leaves, chopped
• ½ tsp Salt
• Water, as required
• Oil, for frying

Ingredient Notes

Let’s talk ingredients for a moment. A few things can really elevate your pakoras:

• Paneer: Fresh paneer is key. It should be soft and slightly moist. If your paneer is very firm, soak it in warm water for 10-15 minutes before using.
• Gram Flour (Besan): The quality of your besan matters. Look for a finely ground, fresh-smelling gram flour. It should have a slightly nutty aroma.
• Spice Blends: Don’t be afraid to adjust the spices to your liking! Some regions in India add a pinch of kasuri methi (dried fenugreek leaves) to the batter for a lovely aroma. My grandmother always did!
• Carom Seeds (Ajwain): These aren’t just for flavor! Ajwain aids digestion, which is helpful after enjoying these fried treats.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your paneer into bite-sized cubes and set them aside.
2. In a mixing bowl, combine the gram flour, red chili powder, garam masala, chaat masala, carom seeds, ginger-garlic paste, chopped coriander leaves, and salt.
3. Now, gradually add water, a little at a time, and whisk until you have a thick, lump-free batter. It should coat the back of a spoon nicely.
4. Gently fold in the paneer cubes, making sure each piece is fully coated with the batter. Let this mixture rest for about 5 minutes – this helps the flavors meld and the batter adhere better.
5. Heat oil in a deep pan or wok over medium flame. You want enough oil for the pakoras to float.
6. Carefully drop the batter-coated paneer pieces into the hot oil, a few at a time. Don’t overcrowd the pan!
7. Fry until golden brown and crispy on all sides, turning occasionally. Maintaining a medium heat is important for even cooking.
8. Remove the pakoras with a slotted spoon and place them on paper towels to drain any excess oil.
9. Sprinkle with a little extra chaat masala and serve immediately!

Expert Tips

Want to make your paneer pakoras truly exceptional? Here are a few secrets:

• Crispy Pakoras: The key to crispy pakoras is the batter consistency. It shouldn’t be too runny.
• Oil Temperature: Maintaining the right oil temperature is crucial. If the oil is too hot, the pakoras will burn on the outside before cooking through. If it’s too cold, they’ll absorb too much oil and become soggy.
• Preventing Soggy Pakoras: Don’t overcrowd the pan, and always drain the fried pakoras on paper towels.

Variations

Let’s get creative! Here are a few ways to customize your paneer pakoras:

• Vegan Paneer Pakora: Substitute the paneer with firm or extra-firm tofu, pressed to remove excess water and cut into cubes.
• Gluten-Free Paneer Pakora: Ensure your gram flour is certified gluten-free.
• Spice Level Adjustments: Add more red chili powder for a spicier kick, or reduce it for a milder flavor. A pinch of cayenne pepper also works wonders!
• Festival Adaptations: These are perfect for Diwali, Holi, or as a monsoon snack. I always make a big batch for Diwali!

Serving Suggestions

Paneer pakora is best enjoyed hot and fresh! Here are some of my favorite pairings:

• Chutneys: Mint chutney, tamarind chutney, or a coriander-coconut chutney are all fantastic choices.
• Tea-Time Snacks: Serve with a steaming cup of masala chai or your favorite herbal tea.
• Meal Accompaniment: They also make a lovely side dish with dal and rice.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, the best method is to shallow fry them for a minute or two to restore their crispness. An air fryer works great too!

FAQs

Let’s answer some common questions:

What type of paneer is best for pakoras?

Fresh, soft paneer is ideal. If it’s too firm, soak it in warm water.

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can! Make the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before frying.

What oil is recommended for frying pakoras?

Vegetable oil, canola oil, or sunflower oil are all good choices.

How do I prevent the pakoras from absorbing too much oil?

Maintain the correct oil temperature and don’t overcrowd the pan. Drain them well on paper towels.

Can I bake these instead of frying?

You can! Preheat your oven to 200°C (390°F). Place the coated paneer on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried pakoras, but they’ll still be delicious.

What is the role of carom seeds (ajwain) in paneer pakora?

Ajwain adds a unique flavor and aids digestion. It’s a traditional ingredient in Indian cooking!

Enjoy making these paneer pakoras! I hope they bring as much joy to your kitchen as they do to mine. Happy cooking!