Paneer Pakora Recipe – Crispy Besan Fritters with Ajwain & Hing

Last Updated on 5 months ago by Neha Deshmukh

Paneer Pakora Recipe – Crispy Besan Fritters with Ajwain & Hing

Introduction

Oh, paneer pakora! Is there anything more comforting than these golden, crispy fritters? Seriously, the aroma alone transports me right back to monsoon evenings at my grandmother’s place. I remember watching her expertly fry these, and the anticipation was real. This recipe is my attempt to recreate that magic – it’s simple, flavorful, and guaranteed to disappear quickly. You’ll love how easy it is to make these at home, and trust me, they taste even better fresh out of the oil!

Why You’ll Love This Recipe

This paneer pakora recipe isn’t just about deliciousness; it’s about that satisfying crunch with every bite. The addition of ajwain (carom seeds) and hing (asafoetida) takes it to another level, adding a wonderful aroma and aiding digestion – a little something my dadi always insisted on! It’s perfect as a snack, appetizer, or even a side dish with your favorite Indian meal. Plus, it’s surprisingly easy to whip up, even on a busy weeknight.

Ingredients

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

• 1 cup gram flour (besan) – about 120g
• 1 pinch turmeric powder – about 1/4 tsp
• ¼ teaspoon red chili powder (adjust to taste)
• ½ teaspoon carom seeds (ajwain)
• 1-2 pinches garam masala powder
• 1 pinch asafoetida (hing)
• Salt to taste
• 2/3 – 3/4 cup water – about 160-180ml
• 125-150 grams paneer (Indian cottage cheese), cut into 1-inch cubes
• Mustard oil (or neutral oil) for frying

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Paneer: Choosing the Right Type & Freshness

The star of the show! I prefer using fresh paneer for the best texture. If you can’t find fresh, frozen paneer works too, just make sure to thaw it completely and gently squeeze out any excess water. A slightly firm paneer holds its shape better during frying.

Besan (Gram Flour): Quality and Flavor

Good quality besan is key. It should be finely ground and have a fresh, slightly nutty aroma. Stale besan can give your pakoras a bitter taste, so check the expiration date!

Ajwain (Carom Seeds): The Digestive Powerhouse

Don’t skip the ajwain! These tiny seeds add a lovely earthy flavor and are known for their digestive properties. My mom always said they help with bloating after a rich meal.

Hing (Asafoetida): Aromatic & Flavorful – Regional Variations

Hing is a bit of an acquired taste, but it adds a unique umami flavor that’s essential in many Indian dishes. It’s particularly popular in North Indian cuisine. You can find it as a powder or a resin – powder is easier to use. If you’re new to hing, start with a tiny pinch!

Mustard Oil: Traditional Flavor vs. Neutral Oils

Traditionally, paneer pakora is fried in mustard oil, which gives it a distinctive pungent flavor. However, if you don’t like the strong taste, you can use a neutral oil like vegetable or canola oil. I sometimes use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice your paneer into roughly 1-inch cubes and set them aside.
2. In a mixing bowl, combine the gram flour, turmeric powder, red chili powder, carom seeds, garam masala, asafoetida, and salt.
3. Now, gradually add water while whisking continuously. You want a smooth batter, not too thick and not too runny – think medium-thick consistency, like pancake batter. Make sure there are no lumps!
4. Heat oil in a kadai or deep pan over medium heat (around 350°F/175°C). You’ll know it’s ready when a tiny drop of batter sizzles and rises to the surface.
5. Dip each paneer cube into the batter, making sure it’s evenly coated.
6. Carefully drop the battered paneer into the hot oil, in batches. Don’t overcrowd the pan!
7. Fry for 3-4 minutes, flipping occasionally, until golden brown and crispy.
8. Remove the pakoras with a slotted spoon and drain them on paper towels to remove any excess oil.
9. Sprinkle with a little chaat masala for extra zing and serve immediately with your favorite chutneys!

Expert Tips

Want to take your paneer pakoras to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Batter Consistency

The batter is everything. Too thick, and your pakoras will be dense. Too thin, and they won’t coat the paneer properly. Add water gradually, whisking constantly, until you get that just-right consistency.

Frying Temperature: Ensuring Crispiness

Maintaining the right oil temperature is crucial. If the oil isn’t hot enough, the pakoras will absorb too much oil and become soggy. If it’s too hot, they’ll burn on the outside before cooking through.

Preventing Pakoras from Becoming Soggy

Don’t overcrowd the pan! Frying in batches ensures the oil temperature doesn’t drop too much. Also, draining the pakoras on paper towels is a must.

Variations

Let’s get creative!

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

This recipe is naturally gluten-free, as gram flour is gluten-free! Just double-check your spices to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustments (Mild, Medium, Spicy)

Adjust the amount of red chili powder to your liking. For a milder flavor, use just a pinch. For a spicier kick, add a little more! You can also add a pinch of cayenne pepper.

Festival Adaptations (Diwali, Holi)

These are a staple during festivals! For Diwali, I like to serve them with a variety of chutneys and snacks. During Holi, they’re a perfect accompaniment to the colorful festivities.

Serving Suggestions

Paneer pakora is best enjoyed hot and fresh! Serve with:

• Mint-coriander chutney
• Tamarind chutney
• Sweet chili sauce
• A cup of masala chai

Storage Instructions

Honestly, paneer pakora is best eaten immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. Reheat in a preheated oven or air fryer to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

What is the best way to prevent the paneer from crumbling during frying?

Make sure your paneer is firm and not too soft. Gently handle the paneer cubes when coating them in batter.

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

You can make the batter up to a few hours in advance. Store it in an airtight container in the refrigerator. Whisk it well before using, as it may thicken slightly.

What is asafoetida (hing) and can I substitute it?

Asafoetida is a resin with a pungent aroma that adds a unique flavor to Indian dishes. If you can’t find it, you can omit it, but it will slightly alter the flavor profile.

What type of oil is traditionally used for making paneer pakora?

Mustard oil is traditionally used, but you can use any neutral oil like vegetable or canola oil.

How can I make paneer pakora in an air fryer?

Lightly spray the battered paneer with oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through, until golden brown and crispy.