Paneer Pakora Recipe
Cottage Cheese Fingers, deep fried with Indian spiced batter
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Paneer
Cut the paneer into rectangular fingers, about 1 inch thick. Set aside.
- 2
Mix the Batter
In a mixing bowl, combine the besan, rice flour, baking soda, turmeric powder, red chili powder, cumin powder, and salt. Gradually add water while whisking to form a smooth, thick batter. The batter should be thick enough to coat the paneer fingers.
- 3
Heat the Oil
In a deep frying pan or kadai, heat the oil over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface quickly.
Frying
- 4
Coat the Paneer
Dip each paneer finger into the batter, ensuring it is well-coated on all sides.
- 5
Fry the Pakoras
Carefully drop the coated paneer fingers into the hot oil, frying in batches to avoid overcrowding. Fry until they are golden brown and crispy, about 3-4 minutes per side.
- 6
Drain Excess Oil
Once fried, remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 7
Garnish and Serve
Sprinkle chaat masala over the fried paneer pakoras if desired. Garnish with fresh coriander and serve hot with green chutney or tomato ketchup.