Paneer pakora recipe | Paneer pakoda recipe | How to make paneer pakoda

Paneer pakora recipe aka paneer pakoda recipe is a delectable crispy delight where tender and moist paneer lies within the spicy and crunchy gram flour coating. It is one of the immensely popular and beloved Indian snacks recipes which is sold in numerous places, starting from the street food vendors to the reputed restaurants. In this preparation, paneer aka Indian cottage cheese pieces are tossed in spices and then dipped in spicy gram flour batter and deep fried in oil. Paneer ke pakore is mostly accompanied as an appetizer or afternoon snack with some green chutney or tomato ketchup along with a cup of hot tea.

About the recipe
Health Benefits of Indian cottage cheese aka paneer
Tips and Suggestions
Frequently Asked Questions
How to make Paneer Pakora (step wise photos)
Recipe Card

Indian snack recipe is one of the significant parts of Indian cuisine which has been winning millions of hearts since ages. Countless dishes are prepared everyday by the street vendors, stalls, restaurants, hotels and home cooks. Recipe for pakoda plays a major role in Indian Snack recipe.

Huge ranges of Indian snacks recipes are fried items and pakora is one of the reliable items among them. It can be prepared in many ways, using paneer, lentils paste, chicken, fish, different vegetables like potatoes, capsicum, brinjal, spinach, cabbage and many more. Though it is a very simple dish, but its simplicity makes it more popular among people. Paneer Pakora is always an exclusive collection of pakora recipe Indian for its unique and extraordinary taste.

Paneer pakora is a crazily popular north Indian snacks recipe which is prepared with handful of ingredients and gets prepared within half an hour. It is frequently prepared in every Indian house, especially during monsoon and winter season. The name of the recipe itself tells about the recipe.

The word ‘Paneer’ means ‘Indian cottage cheese’ which is prepared from milk. It is prepared by curdling the milk by adding lemon juice, vinegar or sour yogurt. After that, the curdled milk is strained with a muslin cloth. The water is then squeezed out by putting some heavy weight on it for few hours, the excess water would gradually get released out of it and it will become Paneer. The texture of paneer is way different from American cottage cheese. Paneer can easily be cut into pieces.

On the other hand, ‘Pakoda’ means ‘Deep fried fritters’. Pakoda or pakora is the Hindi name of fritters. Pakoda is one of the most popular Indian street food which is prepared in myriad ways using different ingredients.

In this preparation, paneer aka Indian cottage cheese pieces are tossed in spices and then dipped in spicy gram flour batter and deep fried in oil evenly till crispy.

Paneer pakoda or paneer pakora is a crispy and spicy vegetarian snack recipe Indian. It is usually prepared in three different ways.

• One, by directly dipping the paneer pieces into the batter and then deep frying them till crispy.
• Another for some extra flavour and taste, paneer pieces are tossed in seasoning and spices and then dipped into the batter and then deep fried till crispy.
• Last variation is also popular as stuffed paneer pakoda aka sandwich paneer pakoda where either tomato ketchup or green chutney is added in between two pieces of paneer and then dipped into the batter and finally deep fried till crispy.

Today, I am going to share the second pattern of paneer pakoda recipe with you. I will also share the rest of the variations of paneer pakora recipe with you shortly.

Recipe for paneer pakoda has always been one of my favourite Indian snacks recipe. I have grown up eating this crispy delight. I still remember, how I and my elder brother used to ask my mom to prepare different varieties of recipe for pakoda during monsoon. Of course, paneer pakoda is always there on the top of our list. Nothing can beat the charm of garma garam pakoras with a hot cup of tea on a rainy afternoon. Of course, the addition of little gossips can convert these moments into beautiful memories.

Paneer pakoda recipe is very simple and easy to make. It only requires few handfuls of ingredients to get prepared. All the ingredients used for the recipe are easily available in any Indian grocery shop. The best part of the recipe is that you can prepare it in larger batches without investing any extra time and effort. So, paneer pakora is one of the most popular options as an appetizer or snack for occasions like marriage, reception, small parties, family get togethers etc.

This recipe for paneer pakora is a full proof recipe and nothing can go wrong with it. I have included all the tips and tricks to prepare perfectly crispy pakoda on single attempt. Paneer pakora is a huge hit in our house and my family members ask me to prepare it on regular demand. Whenever I ask my vegetarian friends for get together, they always make sure to fix this crispy delight as starter in the menu.

Paneer pakoda recipe with step by step photos and instructions have been provided in the ‘Instructions’ section. If you follow the steps carefully, you will get the perfect crispy paneer pakora. But before directly jumping into the recipe, let me share few interesting facts about the key ingredient – Paneer.

• Cottage cheese is very rich in Protein.
• It is high in Calcium which helps to strengthen our teeth and bones.
• It helps to control sugar level for diabetic patients.
• The nutrients present in it helps to improve digestion.
• It contains good amount of folate which is an important component for red cell production.

• Make the paneer pieces moisture free after cutting them. It helps to make crispier pakora.
• Marinate the paneer pieces with ground spices for at least 10 minutes so that the paneer pieces can absorb the flavours.
• Use small portion of rice flour with gram flour. It helps to make your pakoda crispy.
• The consistency of the batter is very important for perfect paneer pakoda. It should be of thick free flowing consistency.
• Coat the paneer pieces into the batter and slide them slowly into hot oil with the help of a fork for even coating.
• Always deep fry the paneer pakodas. Shallow frying makes the pakoda soft and soggy.
• Fry the paneer pakoras in mustard oil. It gives amazing flavour and taste to the pakoras.
• Fry the pakodas in medium or medium high flame. Don’t fry them in low flame or else the batter will absorb more oil and pakodas will become soggy.

Yes, of course. Even I have prepared the paneer pakora recipe with readymade paneer. But I must say homemade paneer tastes best for the recipe. If you have enough time in hand then go for homemade paneer for the recipe.

Addition of small portion of rice flour into the besan batter makes the pakoda crispier.

Yes of course. Many people use baking soda to make the batter fluffier. But I personally don’t like the taste and flavour of baking soda. So, I did not use it.

If the pakoras are added to the oil when oil is not hot enough or fried for longer duration in low flame, they would absorb more oil.

Paneer pakora is mostly served as evening snacks or appetizer with some green chutney or tomato ketchup. It can even be served as an afternoon snack with a cup of hot tea.

As we all know, paneer aka Indian cottage cheese is a dairy product so the paneer pakora is not a vegan friendly recipe. But you can replace the paneer with tofu to make the recipe vegan.

To prepare the paneer pakoda recipe, first cut the paneer into medium square pieces and pat them dry. Take them on a separate plate and add black pepper powder, garam masala powder and chaat masala powder on it. Mix all the ingredients nicely so that each piece can get coated evenly with the masala. Keep it aside for 10-15 minutes.

On the other hand, take a large mixing bowl and add gram flour aka besan, rice flour into it. Then add red chilli powder, salt, turmeric powder, ajwain aka carom seeds, ginger paste, chaat masala and hing aka asafoetida, one by one into the bowl. Mix all the ingredients with the help of a fork. Then add small amount of water at a time and make a medium thick batter for the pakoda.

Now, put a pan on flame and allow it to become completely dry. Add enough oil into the pan to deep fry the pakodas. To check the temperature of the oil, drop a small portion of batter into the oil. If it floats up immediately then the temperature of the oil is perfect to fry the pakodas.

Add the marinated paneer pieces into the batter and coat it evenly. Now, slowly drop the paneer pieces into the hot oil and fry them over medium flame till crispy and golden brown. Strain the pakodas from oil and keep them on a tissue lined plate. Don’t over crowd the pan during the time of frying pakodas. Repeat the process and fry all the pakodas.

Many pakoda recipe have already been shared in my previous posts. You can check few of them like

Palak pakoda
Capsicum Bajji
Cabbage Pakoda
Dhaniya patta pakoda

..And Many more…

1 cup = 250 ml

• 200 grams Paneer
• ¼ teaspoon black Pepper
• ½ teaspoon Chaat masala
• ½ teaspoon Garam masala

• ½ cup Gram flour (Besan)
• 2 tablespoons Rice flour
• 5 tablespoons Water
• 1 teaspoon Ginger paste
• ¼ teaspoon red Chilli powder
• ¼ teaspoon Turmeric powder
• ¾ teaspoon Carom seeds (Ajwain)
• ¼ teaspoon Chaat masala
• ¼ teaspoon Hing (Asafoetida)
• Salt to taste
• Mustard oil to deep fry the pakodas
• 1 pinch of Chaat masala for sprinkling on the pakodas

1. First cut 200 grams paneer into medium square pieces and pat dry them with kitchen tissue or towel.
2. Add ¼ teaspoon black pepper powder, ½ teaspoon garam masala powder, ½ teaspoon chaat masala powder on it. Mix all the ingredients nicely so that each piece can get coated evenly with the masala. Keep it aside for 10-15 minutes.
3. For the batter, take a large mixing bowl and add ½ cup gram flour aka besan, 2 tablespoons rice flour into it.
4. Add 1 teaspoon ginger paste, ¼ teaspoon red chilli powder, ¼ teaspoon turmeric powder, ¾ teaspoon ajwain aka carom seeds, ¼ teaspoon chaat masala, ¼ teaspoon hing aka asafoetida and salt, one by one into the bowl. Mix all the ingredients with the help of a fork.
5. Add little water at a time and make a thick smooth batter of thick free flowing with a wired whisker. I have used 5 tablespoons of water to prepare the batter.
6. Now put a pan on flame and allow it to become completely dry. Add enough oil into the pan to deep fry the pakodas. I have used mustard oil for the recipe.
   Note: Mustard oil gives better flavour and taste to the pakodas. But you can use any flavourless oil for the recipe.
7. To check the temperature of the oil, drop a small portion of batter into the oil. If it floats up immediately then the temperature of the oil is perfect to fry the pakodas.
8. Add the marinated paneer pieces into the batter and coat it evenly.
9. Now, slowly drop the paneer pieces into the hot oil and fry them over medium flame. Once the bottom side is golden, turn the pieces and fry the other side. Fry the paneer pakodas evenly till crispy and golden brown.
10. Strain the pakodas from oil and keep them on a tissue lined plate.
    Note: Don’t over crowd the pan during the time of frying pakodas.
11. Repeat the process and fry all the pakodas. Paneer pakoda is ready to serve.

Transfer the paneer pakoda on a serving plate. Serve the hot pakoda immediately to enjoy its perfect crisp. Sprinkle some chaat masala on the top of the pakodas. Serve it with tomato ketchup or green chutney along with a cup of tea and to enjoy your evening snacks.

Paneer pakora recipe | Paneer pakoda recipe | How to make paneer pakoda

Serves: 4 Prep Time: 5 minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

To marinate the paneer

• 200 grams Paneer
• ¼ teaspoon black Pepper
• ½ teaspoon Chaat masala
• ½ teaspoon Garam masala

Other ingredients for Paneer pakoda

• ½ cup Gram flour (Besan)
• 2 tablespoons Rice flour
• 5 tablespoons Water
• 1 teaspoon Ginger paste
• ¼ teaspoon red Chilli powder
• ¼ teaspoon Turmeric powder
• ¾ teaspoon Carom seeds (Ajwain)
• ¼ teaspoon Chaat masala
• ¼ teaspoon Hing (Asafoetida)
• Salt to taste
• Mustard oil to deep fry the pakodas
• 1 pinch of Chaat masala for sprinkling on the pakodas

Instructions

1. First cut 200 grams paneer into medium square pieces and pat dry them with kitchen tissue or towel.
2. Add ¼ teaspoon black pepper powder, ½ teaspoon garam masala powder, ½ teaspoon chaat masala powder on it. Mix all the ingredients nicely so that each piece can get coated evenly with the masala. Keep it aside for 10-15 minutes.
3. For the batter, take a large mixing bowl and add ½ cup gram flour aka besan, 2 tablespoons rice flour into it.
4. Add 1 teaspoon ginger paste, ¼ teaspoon red chilli powder, ¼ teaspoon turmeric powder, ¾ teaspoon ajwain aka carom seeds, ¼ teaspoon chaat masala, ¼ teaspoon hing aka asafoetida and salt, one by one into the bowl. Mix all the ingredients with the help of a fork.
5. Add little water at a time and make a thick smooth batter of thick free flowing with a wired whisker. I have used 5 tablespoons of water to prepare the batter.
6. Now put a pan on flame and allow it to become completely dry. Add enough oil into the pan to deep fry the pakodas. I have used mustard oil for the recipe.

Note: Mustard oil gives better flavour and taste to the pakodas. But you can use any flavourless oil for the recipe.

7. To check the temperature of the oil, drop a small portion of batter into the oil. If it floats up immediately then the temperature of the oil is perfect to fry the pakodas.
8. Add the marinated paneer pieces into the batter and coat it evenly.
9. Now, slowly drop the paneer pieces into the hot oil and fry them over medium flame. Once the bottom side is golden, turn the pieces and fry the other side. Fry the paneer pakodas evenly till crispy and golden brown.
10. Strain the pakodas from oil and keep them on a tissue lined plate. Note: Don’t over crowd the pan during the time of frying pakodas.
11. Repeat the process and fry all the pakodas. Paneer pakoda is ready to serve.