Paneer Pakora Recipe

Prepare paneer

Cut the paneer into 16 pieces (about 2 cm thick cubes or rectangles). Pat lightly with paper towel to remove excess moisture. If using store-bought paneer that is very dry, warm briefly in the microwave for 10–15 seconds to make it slightly pliable.

Make filling mixture

In a bowl, crumble 400 g paneer with a fork or pulse once in a food processor until coarsely broken up (do not make a paste). Add 100 g softened cream cheese, 3 tbsp chopped cilantro, 2 tbsp mint, 1 chopped green chili, 1 tsp minced garlic, 1 tsp grated ginger, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp lemon juice. Mix thoroughly until evenly combined. Taste and adjust seasoning — the mixture should be savory and slightly tangy.

Form stuffed pieces

Take about 1 tablespoon of the paneer-cream mixture and shape around each paneer piece to form a smooth coating or small puck so the paneer is fully encased. For 16 paneer pieces use roughly 1 tbsp filling per piece; press firmly so the coating adheres. Lightly dust each assembled piece with 2 tbsp rice flour to help the batter stick.

Make batter

In a medium bowl whisk together 1 cup gram flour, 2 tbsp rice flour, 1 tbsp cornstarch, 1/2 tsp baking powder, 1/2 tsp turmeric, 1/2 tsp red chili powder, 1/2 tsp ajwain or cumin seeds and 3/4 tsp salt. Gradually add 1/2 cup cold water while whisking to form a thick, smooth batter that coats the back of a spoon. The batter should be thick but pourable — adjust with up to 2 tbsp more water or 1–2 tbsp more gram flour to achieve consistency.

Heat oil

Pour about 600 ml neutral oil into a deep frying pan or kadai to a depth of 4–5 cm. Heat over medium heat until the oil reaches 170–180°C (340–355°F). Test by dropping a small dollop of batter — it should sizzle and rise slowly to the surface without browning immediately.

Batter and fry

Working in batches of 4–6 pieces (do not overcrowd), dip each rice-floured stuffed paneer piece into the batter to coat evenly, letting excess drip off. Carefully lower into hot oil. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch depending on oil temperature. Maintain oil temperature around 170–180°C; reduce heat if browning too quickly. Remove with a slotted spoon and drain on paper towels. Repeat with remaining pieces.

Place the fried paneer pakoras on a serving platter. While still hot, sprinkle lightly with 1 tsp chaat masala (optional) and garnish with 2 tbsp fresh cilantro leaves and lemon wedges. Serve immediately with mint chutney, tamarind chutney, or ketchup.

Storage note: Leftovers can be kept in an airtight container in the refrigerator for up to 2 days. Recrisp in a 180°C oven for 6–8 minutes rather than microwaving to preserve texture.