Paneer Pakora Recipe
Cheese fritters, deep-fried..
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Ingredients
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Paneer
Batter
Frying & Serve
Method
Paneer
- 1
Prepare paneer
Pat the paneer cubes dry with paper towels so they hold the batter well. Place the cubes in a bowl and toss gently with lemon juice, 0.5 tsp salt and 0.25 tsp turmeric until evenly coated. Set aside to marinate while you make the batter (5–10 minutes).
Batter
- 2
Combine dry ingredients
In a large mixing bowl sift or whisk together 1.5 cups besan, 0.25 cup rice flour, 2 tbs cornflour, 0.25 tsp baking powder, 1 tsp red chili powder, 0.5 tsp garam masala, 0.5 tsp ajwain and 1 tsp salt so there are no lumps.
- 3
Add aromatics
Add 1 tbs ginger paste, 1 finely chopped green chili and 0.25 cup chopped cilantro to the dry mix. Stir to distribute evenly.
- 4
Adjust consistency
Whisk in about 0.75 cup water and 1 tbs oil gradually until you have a thick batter that will coat the back of a spoon and cling to the paneer (similar to pancake batter but slightly thicker). If too thick, add water 1 tsp at a time; if too thin, add a little besan. Let the batter rest 5–10 minutes — this helps rice flour and besan hydrate for a crisp finish.
- 5
Final check
After resting, give the batter a final stir. It should be smooth and lump-free. If necessary, adjust salt to taste.
Frying & Serve
- 6
Heat oil
Pour about 700 ml neutral oil into a wide, heavy-bottomed pan or kadai to a depth of 4–5 cm. Heat over medium-high heat until the oil reaches approximately 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small spoonful of batter into the oil — it should sizzle and rise steadily without browning instantly.
- 7
- 8
Fry in batches
Carefully slide 6–8 coated paneer pieces into the hot oil without crowding. Fry in batches to avoid lowering the oil temperature. Fry for 3–4 minutes per batch, turning gently so all sides become golden-brown and crisp. Adjust heat as needed to maintain oil temperature: slightly lower if browning too quickly, slightly higher if too slow.
- 9
Drain
Remove fried pakoras with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Repeat with remaining paneer and batter.
- 10
Garnish and serve
Sprinkle the pakoras with the 2 tbs fresh cilantro leaves and serve hot with lemon wedges and 0.25 cup green chutney on the side. Squeeze lemon over the pakoras just before eating for brightness.
- 11
Notes
If the batter thickens while frying (it can as besan absorbs moisture), add 1–2 tbs water to loosen. Do not overcrowd the pan — frying in small batches keeps the pakoras crisp. Serve immediately for best texture.
