Paneer Pakora Recipe

Prepare paneer

Cut the paneer into 1/2-inch thick rectangular or square slices (about 8–10 pieces from 400 g). If paneer is very fresh and soft, press lightly between paper towels and a board for 10 minutes to firm it up.

Make marinade

In a bowl, combine 3 tbs plain yogurt, 3 tbs gram flour, 1 tbs rice flour, 1 tsp ginger paste, 1 tsp garlic paste, finely chopped green chili, 1 tsp red chili powder, 1/2 tsp turmeric, 1/2 tsp garam masala, 1/2 tsp amchur (or lemon juice), 1 tsp salt and 2 tbs chopped cilantro. Mix into a thick, spreadable marinade. Adjust salt and spice to taste.

Marinate paneer

Gently coat each paneer slice with the marinade on both sides. Arrange on a plate, cover, and refrigerate for 15–30 minutes to allow flavors to set. (If short on time, proceed immediately.)

Make dry mix

In a separate bowl, whisk together 1 cup gram flour, 2 tbs rice flour, 1 tbs cornstarch, 1/4 tsp baking soda (optional), 1/2 tsp carom seeds (or cumin powder), 1/2 tsp red chili powder, 1/4 tsp turmeric and 3/4 tsp salt until uniform.

Prepare batter

Gradually add about 3 tbs cold water to the dry mix while stirring to form a medium-thick batter that will cling to the paneer (similar to pancake batter but slightly thicker). Do not over-thin. If batter is too thick, add a little more cold water 1 tsp at a time. If it's too thin, add a touch more gram flour. Let batter rest 5 minutes; if using baking soda, rest just 2–3 minutes.

Coat paneer

Heat oil for deep frying to 170–180°C (340–355°F). Pat marinated paneer slices dry lightly so excess marinade doesn't drip. Dip each slice into the batter, coating evenly on all sides. Hold over the bowl briefly to let excess batter drip back.

Fry paneer pakoras

When oil is hot (170–180°C), gently slide 3–4 battered paneer pieces into the oil—do not overcrowd the pan. Fry, turning occasionally, until golden-brown and crisp, about 3–4 minutes per batch. Adjust heat as needed so batter cooks through without burning (reduce heat if browning too quickly). Use a slotted spoon to transfer to a paper towel-lined tray to drain. Repeat with remaining pieces.

Finish & garnish

While still hot, sprinkle pakoras lightly with 1 tsp chaat masala (optional) and place on a serving plate. Serve immediately with lemon wedges and a side of mint-coriander chutney or tamarind chutney.