Paneer Pakora (5 Pcs) Recipe

Prepare paneer pieces

Cut the 200 g paneer into 5 even rectangular or triangular pieces (about 2–2.5 cm thick). Pat each piece dry with paper towels to remove surface moisture — this helps batter adhere and prevents splattering.

Lightly season both sides of each paneer piece with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Set aside on a plate for 5 minutes while you prepare the batter.

Mix dry ingredients

In a medium bowl, whisk together 1 cup besan, 1 tablespoon rice flour, 1/2 tsp ajwain (or crushed cumin), 1/2 tsp red chili powder, 1/4 tsp turmeric, 1/4 tsp garam masala, 1/8 tsp baking soda (optional) and 3/4 tsp salt until evenly combined.

Make batter

Slowly add about 1/2 cup cold water to the dry mix while whisking to form a thick, smooth batter that will coat the back of a spoon. Adjust with a tablespoon more water if needed — batter should be thick enough to cling to paneer (similar to pancake batter, but slightly thicker). Avoid over-thinning.

Taste a tiny pinch of the batter (optional) and adjust salt or spice as needed. For extra crispness, let batter rest for 5 minutes; if using baking soda, do not rest longer than 10 minutes.

Preheat oil

Pour neutral oil into a deep pan or kadhai to a depth of about 2–3 inches (enough to half-submerge the paneer pieces). Heat oil over medium heat until it reaches 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise slowly without burning immediately.

Dust paneer

Lightly dust each seasoned paneer piece with 1 teaspoon cornstarch (or a light dusting of all-purpose flour). This helps the batter adhere evenly.

Batter and fry

Working in a single layer (do not overcrowd), dip each paneer piece into the batter, coating evenly and allowing excess to drip off. Gently slide into hot oil. Fry 2–3 pieces at a time (depending on pan size) for 3–4 minutes, turning occasionally, until the batter is golden brown and crisp. Maintain oil temperature around 170–180°C — lower temperature makes them soggy, higher burns the exterior before heating through.

Drain

Using a slotted spoon, transfer fried pakoras to a plate lined with paper towels to drain excess oil. Fry remaining pieces in the same way. Total frying time per batch should be about 3–4 minutes.

If desired, after the first batch you can increase heat slightly for subsequent batches to maintain consistent color (watch carefully to avoid burning).

Arrange the 5 paneer pakoras on a serving plate. Sprinkle chopped coriander over them and serve immediately with lemon wedges and 2 tablespoons green chutney or tamarind chutney on the side.

Serving suggestion: Serve hot as an appetizer with a steaming cup of masala chai or as part of a snack platter.