Amritsari Paneer Pakorda Recipe

Cut paneer into 1 inch (2.5 cm) cubes or 1/2-inch thick rectangles. If paneer is very fresh and soft, press gently between paper towels for 10 minutes to remove excess moisture.

Place paneer pieces in a bowl. Sprinkle 1 tsp salt and 1 tbsp lemon juice over them and toss gently to coat. Let sit for 5 minutes. This seasons the paneer and helps it hold shape when frying.

Lightly dust each paneer piece with 2 tbsp rice flour (or extra gram flour) so the batter adheres better. Set aside on a plate.

Make the dry mix

In a mixing bowl combine 1.5 cups besan, 2 tbsp cornstarch, 1 tsp turmeric, 1 tsp red chili powder, 1 tsp garam masala, 1 tsp ajwain (or cumin seeds), 0.25 tsp baking soda and 1 tsp salt. Whisk so spices are evenly distributed.

Add 2–3 tbsp water gradually while whisking to form a thick, lump-free batter that coats the back of a spoon. Batter should be thicker than pancake batter — similar to tempura but slightly denser so it clings to paneer. If batter becomes too thick, add water 1 tsp at a time until desired consistency.

Fold in 2 tbsp chopped cilantro and sliced green chili (if using). Let the batter rest for 5–7 minutes; the baking soda and rest will help aerate it slightly for a lighter crust.

Pour oil into a deep, heavy-bottomed pan or kadai to a depth of about 3 inches (7–8 cm). Heat over medium-high heat until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise to the surface steadily without browning immediately.

One by one, dredge each dusted paneer piece in a little dry rice flour (to remove excess moisture), then dip into the batter to coat evenly. Allow excess batter to drip back into the bowl.

Carefully slide 4–6 pieces into the hot oil, depending on pan size; do not overcrowd. Fry in batches so oil temperature remains steady.

Fry each batch for 2.5–4 minutes, turning gently halfway, until batter is golden brown and crisp. Paneer itself will not take long—aim for an even golden crust without over-browning. Adjust heat as needed to maintain 325–350°F (160–175°C).

Using a slotted spoon, transfer fried pakoras to a paper towel–lined tray to drain. Sprinkle a little chaat masala while hot, if desired. Repeat with remaining pieces.

Serve Amritsari Paneer Pakoda hot with lemon wedges and chutneys such as mint-coriander chutney or tamarind-date chutney. For best texture, consume immediately; if holding briefly, keep in a warm oven (150°C / 300°F) on a wire rack so bottoms don't go soggy.