Cheese Pakora Recipe

Cut the paneer or cheese into even 1/2–3/4 inch cubes or 1/2-inch-thick rectangular slices. Pat dry with paper towels to remove surface moisture so batter adheres well.

In a bowl, combine 1 tsp salt, 1 tsp red chili powder, 1 tsp garam masala and 1 tsp lemon juice. Toss the cheese pieces gently in the spice mixture to coat evenly. Set aside for 5–10 minutes to let flavors adhere.

Sift or whisk the besan (1 cup) into a medium mixing bowl to remove lumps. Add 2 tbsp rice flour, 1 tsp crushed ajwain, pinch of baking soda (if using), 1/4 tsp turmeric, 1 tsp salt and 1 tsp red chili powder. Whisk dry ingredients to combine thoroughly.

Gradually add about 3/4 cup cold water while whisking to make a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon but still pourable (consistency similar to pancake batter). Adjust with a tablespoon more water or besan if needed.

Let the batter rest for 5 minutes. Resting allows the flour to hydrate and results in a better texture.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pan or kadai to a depth of about 2–2.5 inches (enough for deep frying). Heat over medium-high heat until oil reaches 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise slowly without browning instantly.

Lightly dust the marinated cheese pieces with 2 tbsp cornstarch (this helps the batter adhere and gives a crisper crust). Shake off excess.

One by one, dip each cheese piece into the batter, ensuring it is fully coated. Allow any excess batter to drip back into the bowl so the coating is even, not gloppy.

Carefully slide 4–6 battered pieces into the hot oil, avoiding overcrowding (fry in batches). Maintain oil temperature around 325–350°F (165–175°C) — if oil is too hot, the exterior will brown before cheese heats through; if too cool, coating will absorb oil and become greasy.

Fry, turning occasionally, until the pakoras are golden brown and crisp on all sides, about 3–4 minutes per batch depending on size. Use a slotted spoon to move pieces for even browning.

Remove fried cheese pakoras to a wire rack or plate lined with paper towels to drain excess oil. Let them rest 1–2 minutes — cheese interior will be hot.

Repeat dipping and frying for remaining pieces, keeping cooked pakoras warm in a low oven (about 200°F / 95°C) if desired.

Arrange hot cheese pakoras on a serving platter. Sprinkle with chopped cilantro and serve immediately with lemon wedges and mint-coriander or tamarind chutney for dipping.

Optional: For an extra finishing touch, dust a little chaat masala or extra chili powder over the pakoras before serving.