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Paneer Pakoda Recipe

Name: Mirchi Indian Cuisines Paneer Pakoda Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 g paneer (Indian cottage cheese); 1 medium onion; 1 small green chili; 2 tbsp fresh cilantro (coriander leaves); 1 tsp ginger; 1 cup besan (gram flour); 2 tbsp rice flour; 1 tsp cornstarch; 1 tsp ajwain (carom seeds); 1 tsp red chili powder; 1 tsp turmeric powder; 1 tsp garam masala; 1 tsp amchur (dry mango powder) or lemon juice; 1 tsp salt; 3 tbsp water; 2 tbsp rice flour for dusting (optional); 500 ml oil for deep frying; 1 tsp chat masala; 4 pieces lemon wedges; 4 tbsp mint-coriander chutney or tomato ketchup

Inspired by Mirchi Indian Cuisine

Time40m

Serves4

Make Paneer Pakoda Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Paneer and Vegetables

10.6 oz (300 g) paneer (Indian cottage cheese)

1 medium Onion

1 small green chili

2 tbsp fresh cilantro (coriander leaves)

1 tsp ginger

Batter

1 cup besan (gram flour)

2 tbsp rice flour

1 tsp Cornstarch

1 tsp ajwain (carom seeds)

1 tsp red chili powder

1 tsp turmeric powder

1 tsp Garam masala

1 tsp amchur (dry mango powder) or lemon juice

1 tsp Celtic sea salt

3 tbsp water

Coating & Frying

2 tbsp rice flour for dusting (optional)

2 1/8 cup (500 ml) oil for deep frying

To Serve

1 tsp chat masala

4 pieces lemon wedges

4 tbsp mint-coriander chutney or tomato ketchup

Method

Paneer and Vegetables

Prep paneer

Cut the paneer into 24 even cubes (about 2 x 2 cm each). If using store-bought paneer that is very soft, press between paper towels with a weight for 10 minutes to remove excess moisture.

Chop aromatics

Finely chop the onion, green chili and cilantro. Grate the ginger or mince finely. Keep these ready to fold into batter.

Batter

Make dry mix

In a mixing bowl, combine besan, rice flour, cornstarch, ajwain, red chili powder, turmeric, garam masala, amchur (or lemon juice) and salt. Whisk so spices are evenly distributed.

Adjust batter consistency

Add 2–3 tablespoons water to the dry mix and whisk to make a thick, smooth batter that coats the back of a spoon. Batter should be thicker than pancake batter (similar to heavy cream). If it feels too thick, add water 1 teaspoon at a time to reach the desired consistency.

Fold aromatics

Stir chopped onion, green chili, cilantro and ginger into the batter so they are evenly incorporated.

Coating & Frying

Dust paneer

Lightly dust each paneer cube with rice flour (this helps the batter adhere). Shake off excess flour.

Heat oil

Pour oil into a deep, heavy-bottomed pan to a depth of about 4–5 cm. Heat over medium heat. To test, drop a small bit of batter into the oil — it should sizzle and rise slowly; ideal frying temperature is 170–175°C (340–350°F). If you don't have a thermometer, oil should form bubbles around a wooden spoon and not smoke.

Coat and fry

Working in batches of 6–8 pieces (do not overcrowd), dip each dusted paneer cube into the batter to coat fully, letting excess drip back into the bowl. Gently slide the coated cubes into the hot oil. Fry, stirring gently and turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes per batch.

Drain

Using a slotted spoon, transfer fried pakodas to a plate lined with paper towels to drain excess oil. Repeat with remaining paneer, maintaining oil temperature (lower heat a bit if browning too fast).

Season

While still hot, sprinkle chat masala evenly over the pakodas for tangy flavor.

To Serve

Arrange paneer pakodas on a serving platter with lemon wedges and chutney or ketchup. Serve immediately while hot and crisp.