Paneer Pakoda Recipe

Prepare paneer

Cut the paneer into 1 - 1.25 inch (2.5–3 cm) thick rectangular or square pieces. If using store-bought paneer that seems very firm, soak pieces in warm water for 5 minutes then drain to soften slightly; pat dry with paper towels so batter adheres.

Marinate

In a bowl combine 1 tsp salt, 1 tsp black pepper, 1 tsp ginger paste, 1/2 tsp garlic paste, 1/2 tsp red chili powder and 1 tbs lemon juice. Toss the paneer pieces gently so they are lightly coated. Let rest 10 minutes while you make the batter. (This seasons the interior without making paneer soggy.)

Mix dry ingredients

In a medium bowl whisk together 1 cup gram flour, 2 tbs rice flour, 1 tbs cornstarch, 1/4 tsp baking soda, 1/2 tsp crushed ajwain (or cumin), 1/2 tsp kashmiri red chili powder, 1/4 tsp garam masala and 3/4 tsp salt until evenly combined.

Make batter

Add about 1/2 cup of the cold water and whisk to form a thick, smooth batter that coats the back of a spoon. Add the remaining water a little at a time to reach a dropping consistency — slightly thicker than pancake batter (should cling to paneer without sliding off). Do not overmix; small lumps are fine. Rest batter 5 minutes. Right before frying, whisk once more to incorporate any settled flour.

Prepare oil

Pour about 600 ml oil into a deep, heavy-bottomed skillet or kadai to a depth of 2–3 inches. Heat over medium-high until oil reaches 170–180°C (340–355°F) or a small drop of batter sizzles and rises steadily to the surface.

Dust paneer

Lightly dust each marinated paneer piece with the 2 tbs extra gram flour (this helps the batter adhere). Shake off excess.

Batter and fry in batches

Working in small batches (4–6 pieces depending on pan size), dip each dusted paneer piece into the batter, fully coating it. Allow excess batter to drip off briefly, then gently slide into hot oil. Fry without crowding so oil temperature recovers quickly. Fry for 3–4 minutes, turning occasionally, until batter is golden brown and crisp. If they brown too quickly, reduce heat slightly; if they take too long, increase heat a little. Use a slotted spoon to transfer pakodas to a paper towel-lined tray to drain. Repeat with remaining paneer.

Crisp final fry (optional)

If you want extra crispiness, once all batches are done, return pakodas to hot oil for a quick 20–30 second re-fry to crisp the surface, then drain again.

Season and serve

While hot, sprinkle a pinch of chaat masala or extra salt if desired. Serve immediately with spicy green chutney and sweet red chutney. Paneer pakoda is best eaten fresh so the exterior remains crisp and the interior soft.

If using store-bought chutneys, bring to room temperature and place in small bowls. For homemade: blend 1 cup cilantro + 1/2 cup mint + 1–2 green chilies + 1 small clove garlic + 1 tsp sugar + 1/2 tsp salt + 1 tbs lemon juice + 2–3 tbs water until a smooth, spicy green chutney forms. For sweet tamarind: combine 1/2 cup tamarind paste + 1/2 cup jaggery or brown sugar + 1/2 tsp roasted cumin powder + pinch salt + 1/2 cup water and simmer 4–5 minutes until glossy, then cool.