Paneer Pakora Recipe

Time45m

Serves4

Chunks of homemade cheese made with low fat milk, rolled in chickpea flour, deep fried.

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Ingredients

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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.

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.

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.

9
Serve Hot
Serve the hot paneer pakoras with mint chutney or tamarind sauce for dipping. Enjoy your crispy snack!