Paneer Pakora Recipe – Besan, Ginger & Chilli Indian Fritters

Last Updated on 6 months ago by Neha Deshmukh

Paneer Pakora Recipe – Besan, Ginger & Chilli Indian Fritters

Hello friends! If you’re anything like me, the monsoon season (or even a gloomy afternoon!) just begs for something warm, crispy, and utterly delicious. And honestly, is there anything more comforting than a plate of golden-brown paneer pakoras with a steaming cup of chai? I first made these when I was craving a little taste of home, and they’ve been a family favourite ever since. Let’s get cooking!

Why You’ll Love This Recipe

These paneer pakoras are seriously addictive. They’re crispy on the outside, soft and cheesy on the inside, and packed with flavour. Plus, they come together surprisingly quickly – perfect for a weeknight treat or a weekend snack. This recipe balances the earthy notes of besan with a lovely kick of chilli and the warmth of ginger. Trust me, one bite and you’ll be hooked!

Ingredients

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

• 1 cup besan / gram flour (about 120g)
• 1 tsp turmeric powder (about 5g)
• 1 tsp chilli powder (adjust to your spice preference – about 5g)
• Pinch of hing (asafoetida)
• 1 tsp ajwain (carom seeds – about 5g)
• 1 tsp salt (about 6g)
• 1 cup water (240ml)
• ½ cup onion, finely chopped (about 75g)
• ½ cup capsicum (bell pepper), finely chopped (about 75g)
• ½ cup tomato, finely chopped (about 75g)
• 1 cup paneer, grated (about 200g)
• 2 tbsp sesame seeds (about 15g)
• 2 tbsp coriander, chopped (about 10g)
• 1 tsp ginger paste (about 5g)
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe.

• Besan/Gram Flour: This is the star of the show! It gives the pakoras their signature crispy texture. Make sure yours is fresh for the best results.
• Hing (Asafoetida): Don’t skip this! It adds a unique savoury flavour that’s essential in Indian cooking. It’s a little goes a long way. Traditionally used to aid digestion, it’s a staple in many Indian kitchens, especially in vegetarian dishes. You can find it at most Indian grocery stores.
• Ajwain (Carom Seeds): These tiny seeds add a lovely aromatic flavour and are also believed to have digestive benefits. My grandmother always said a little ajwain keeps the tummy happy!
• Paneer: You can use store-bought paneer or make your own. Homemade paneer is wonderfully soft, but store-bought works perfectly well too. If using store-bought, gently squeeze out any excess water before grating.

Step-By-Step Instructions

Alright, let’s get frying!

1. In a large bowl, combine the besan, turmeric, chilli powder, hing, ajwain, and salt. Give it a good mix to make sure everything is evenly distributed.
2. Gradually add the water while whisking continuously. You want a smooth batter, free of lumps. Don’t be afraid to really beat it – about 5 minutes of vigorous whisking will do the trick! This develops the gluten in the besan, giving you a crispier pakora.
3. Now for the good stuff! Fold in the chopped onion, capsicum, tomato, grated paneer, sesame seeds, coriander, and ginger paste. Mix everything well, ensuring the paneer is nicely coated in the batter.
4. Let the batter rest for 10-15 minutes. This allows the flavours to meld together and the batter to thicken slightly. It makes a big difference, I promise!
5. Heat oil in a non-stick pan over medium heat. You want enough oil to shallow fry the pakoras – about 1-2 cm deep.
6. Once the oil is hot, carefully pour a ladleful of batter into the pan and gently spread it into a thin circle.
7. Drizzle a little oil around the edges of the pakora. Cook for 2-3 minutes, or until golden brown and crispy on one side.
8. Flip the pakora and cook the other side for another 2-3 minutes, until golden brown and cooked through.
9. Remove the pakora from the pan and place it on a paper towel-lined plate to drain any excess oil.
10. Repeat with the remaining batter. Serve hot!

Expert Tips

• Don’t overcrowd the pan: Frying in batches ensures the oil temperature doesn’t drop, resulting in crispier pakoras.
• Hot oil is key: Make sure the oil is hot enough before adding the batter. Test it by dropping a tiny bit of batter into the oil – it should sizzle immediately.
• Adjust the spice: Feel free to adjust the amount of chilli powder to suit your taste.

Variations

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

• Vegan Paneer Pakora: Substitute the paneer with firm or extra-firm tofu, pressed to remove excess water and crumbled.
• Gluten-Free Options: While besan is naturally gluten-free, always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustments: Add a pinch of cayenne pepper for extra heat, or reduce the chilli powder for a milder flavour.
• Monsoon/Rainy Day Adaptations: My friend, Priya, always adds a little finely chopped green chilli to the batter when it’s raining – she says it warms you up from the inside out!

Serving Suggestions

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

• Green Chutney: A classic pairing!
• Raita: Cooling and refreshing.
• Sweet Tamarind Chutney: For a sweet and tangy contrast.
• A hot cup of chai: The ultimate comfort food combo.

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 their crispiness.

FAQs

1. What is the best way to get the pakoras crispy?

Hot oil, a well-whisked batter, and not overcrowding the pan are the keys to crispy pakoras!

2. 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 splash of water to thin it out before frying.

3. What is Hing and where can I find it? Is there a substitute?

Hing is asafoetida, a resin with a pungent aroma. You can find it at Indian grocery stores. If you can’t find it, a tiny pinch of garlic powder can be used as a substitute, but it won’t have the same flavour.

4. Can I air fry these pakoras instead of shallow frying?

Absolutely! Preheat your air fryer to 180°C (350°F). Lightly spray the pakoras with oil and air fry for 8-10 minutes, flipping halfway through.

5. What is the ideal consistency of the pakora batter?

The batter should be thick enough to coat the paneer, but still pourable. It should resemble a slightly thick pancake batter.

Enjoy your homemade paneer pakoras! I hope this recipe brings a little bit of Indian sunshine to your kitchen. Happy cooking!