Paneer Pakora Recipe
Recipe information
Make Paneer Pakora in just 45m. Chunks of homemade cheese made with low fat milk, rolled in chickpea flour, deep fried.
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Ingredients
Main Ingredients
Preparation
1. Prepare the Paneer
If you haven't made homemade paneer, start by boiling 1 liter of low-fat milk. Once boiled, add lemon juice or vinegar to curdle the milk. Strain the curds through a muslin cloth and press to remove excess water. Let it sit for at least 30 minutes.
2. Cut the Paneer
Once the paneer is ready, cut it into bite-sized cubes or rectangular pieces, about 1 inch thick.
Batter Preparation
3. Mix Ingredients
In a mixing bowl, combine chickpea flour, carom seeds, turmeric powder, red chili powder, and salt. Mix well.
4. Add Water
Gradually add water to the dry ingredients, whisking until you achieve a smooth batter that can coat the back of a spoon. The consistency should not be too thick or too runny.
Frying
5. Heat Oil
In a deep frying pan or kadhai, heat oil over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough.
6. Coat Paneer
Dip each paneer piece into the batter, ensuring it is fully coated.
7. Fry Paneer Pakoras
Carefully place the coated paneer pieces into the hot oil. Fry in batches to avoid overcrowding. Fry until they turn golden brown and crispy, about 3-4 minutes per batch.
8. Drain Excess Oil
Once done, remove the pakoras from the oil using a slotted spoon and place them on paper towels to drain excess oil.
Serving
9. Serve Hot
Serve the hot paneer pakoras with mint chutney or tamarind sauce for dipping. Enjoy your crispy snack!
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