Paneer Pakoda Recipe

Cut the paneer into bite-size cubes, roughly 2–3 cm (3/4–1 inch). If using store-bought paneer that's very firm, soak cubes in warm water for 5 minutes then drain to soften slightly. Pat dry on paper towels so batter adheres.

Finely dice the onion and green chile. Chop the cilantro finely.

In a small bowl combine the diced onion, green chile, chopped cilantro, lemon juice and 1 tsp salt. Toss gently and set aside to marinate while you make the batter (5–10 minutes). This seasons the paneer pakoda interiors and removes raw sharpness from onion.

In a mixing bowl add 1 cup besan, 2 tbsp rice flour, 1 tsp cornstarch, 1 tsp red chili powder, 1 tsp turmeric powder, 1/2 tsp garam masala, 1/2 tsp amchur (or chaat masala), 1/2 tsp salt and 1/8 tsp baking soda. Whisk dry ingredients together to remove lumps.

Gradually add about 1/2 cup water while whisking to form a thick, smooth batter that coats the back of a spoon. The batter should be thick enough to cling to paneer but fluid enough to drop off a spoon with a short tail. Adjust with a tablespoon more water or besan if needed.

If you want a slightly crisper coating, rest the batter for 5 minutes. Do not over-thin the batter.

Heat oil

Pour about 3 cups oil into a deep, heavy-bottomed pan or kadai. Heat over medium-high heat until the oil reaches 175–180°C (350–355°F) or until a small drop of batter sizzles and rises slowly to the surface. If you don't have a thermometer, test with a small piece of batter: it should brown in about 20–30 seconds.

Gently toss the paneer cubes with the marinated onion mixture so some onion and cilantro adhere to the surface. This step ensures flavor pockets in each pakoda.

Working in batches (do not overcrowd), dip each paneer cube into the batter, coating all sides. Let excess batter drip off for a second, then carefully slide the coated cube into hot oil.

Fry 6–8 cubes at a time (depending on pan size) for 3–4 minutes, turning occasionally with a slotted spoon so they cook evenly. Fry until batter is golden brown and crisp. Maintain oil temperature between 160–180°C (320–355°F); if it drops, pakodas will absorb oil, if too hot they may brown too fast.

Use a slotted spoon to remove pakodas and drain on paper towels or a wire rack. Repeat with remaining paneer cubes.

While pakodas are still hot, sprinkle lightly with 1/2 tsp chaat masala (optional) and additional pinch of salt or lemon juice to taste.

Serve immediately with mint-coriander chutney, tamarind chutney, or ketchup and hot masala chai or as an appetizer. Paneer pakodas are best eaten fresh and crisp.