Paneer Pakora Recipe – Crispy Chickpea Flour & Paneer Fritters

Last Updated on 2 months by Neha Deshmukh

Paneer Pakora Recipe – Crispy Chickpea Flour & Paneer Fritters

Okay, let’s be real – is there anything more satisfying than a hot, crispy pakora on a rainy day? Seriously, these little fritters are pure comfort food. I remember making these with my grandmother for the first time, and the smell instantly transports me back to her kitchen. Today, I’m sharing my go-to paneer pakora recipe with you. It’s surprisingly easy, and the results are always a crowd-pleaser.

Why You’ll Love This Recipe

These paneer pakoras are seriously addictive! They’re perfectly crispy on the outside, soft and flavorful on the inside, and bursting with a delicious blend of spices. Plus, they come together pretty quickly – perfect for a weeknight snack or a weekend treat. If you’re new to Indian cooking, this is a fantastic recipe to start with.

Ingredients

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

• 1 cup besan (chickpea flour) – about 180g
• 3 Tbsp rice flour – about 24g
• 0.5 tsp turmeric powder – about 2.5g
• 0.5 tsp red chili powder – about 2.5g (adjust to your spice preference!)
• 1 tsp carom seeds (ajwain)
• 0.5 tsp garam masala
• Salt to taste
• 0.5 cup water – about 120ml (plus more if needed)
• 8 oz paneer (Indian cheese), cut into cubes – about 225g
• 0.5 cup cilantro (roughly chopped) – about 60ml
• 0.25 cup mint leaves – about 30ml
• 1 green chili (serrano), finely chopped
• 0.5 tsp salt
• 0.5 tsp granulated garlic
• Water (for chutney)
• 0.5 tsp salt (for paneer)
• 0.5 tsp garam masala (for paneer)
• 2 cups oil for frying – about 480ml

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Besan & Rice Flour Ratio: The combination of besan and rice flour is key for that perfect crispy texture. The rice flour adds extra crunch! Don’t skip it.
• Garam Masala Blend: Garam masala is a warm spice blend, and every family has their own version. Feel free to use your favorite brand or make your own!
• Regional Chili Variations: I use serrano chilies, but you can adjust the type and amount of chili to your liking. Kashmiri chili powder will give you a beautiful color with less heat.
• Paneer: You can use store-bought paneer or make your own. If using frozen paneer, thaw it completely and gently pat it dry before using.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the besan, rice flour, turmeric, red chili powder, carom seeds, garam masala, and salt. Give it a good mix to make sure everything is evenly distributed.
2. Now, add water gradually, mixing as you go. You want a thick, lump-free batter that coats the back of a spoon nicely. Don’t add all the water at once – you might not need it all!
3. Time for the chutney! In a blender, combine the cilantro, mint, green chili, salt, garlic, and a splash of water. Blend until smooth. This is your paneer stuffing.
4. Cut the paneer into cubes. For a sandwich-style pakora, slice each cube partially and stuff with the green chutney.
5. Season the stuffed paneer cubes with salt and garam masala, making sure they’re coated on all sides.
6. Heat the oil in a deep frying pan or pot to 375-385°F (190-196°C). Carefully dip each paneer cube into the batter, ensuring it’s completely coated.
7. Gently lower the battered paneer into the hot oil, frying in batches to avoid overcrowding the pan. Fry for about 2-3 minutes per batch, or until golden brown and crispy.
8. Remove the pakoras with a slotted spoon and drain them on paper towels. Serve immediately!

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 batter. 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 cornstarch to the batter.

Variations

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

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water.
• Gluten-Free Adaptation: Use a gluten-free chickpea flour blend or a mix of gluten-free flours like sorghum and tapioca starch.
• Spice Level Adjustments: My family loves a good kick, but you can reduce the amount of chili powder or remove the green chili altogether for a milder flavor.
• Monsoon/Rainy Day Adaptations: My friend, Priya, always adds a pinch of hing (asafoetida) to the batter during the monsoon season – she swears it helps with digestion!

Serving Suggestions

These paneer pakoras are delicious on their own, but they’re even better with a side of chutney! I love serving them with mint-cilantro chutney, tamarind chutney, or even just ketchup. A cup of hot chai is the perfect accompaniment.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers 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 the crispiness.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying pakoras? Vegetable oil, canola oil, or peanut oil are all good choices.
• Can I make the batter ahead of time? Yes, you can make the batter up to a few hours in advance. Store it in the refrigerator and give it a good stir 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 stuff the paneer? A small knife or even your fingers work well. Just be gentle so you don’t break the paneer.
• Can I air fry these instead of deep frying? Absolutely! Spray the battered paneer with oil and air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious!