Go Back

Paneer Pakora

Abhipriya Raghav
Paneer pakora is an Indian snack made with paneer marinated in besan and other spices and then deep fried in oil.
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Snack
Cuisine Indian
Servings 2 servings

Ingredients
  

  • 200 grams paneer, cut into cubes
  • 3 tbsp besan
  • 1 tbsp rice flour
  • 1/2 tsp red chilli powder
  • 1/8 tsp turmeric powder
  • 1/8 tsp pepper powder
  • 1/4 tsp garam masala powder
  • 1/8 tsp amchur powder or dry mango powder
  • 1/4 tsp dried mint leaves
  • 1 tbsp ginger-garlic-green chilli paste
  • a few coriander leaves, finely chopped
  • salt, as per taste
  • water, as required

Instructions
 

  • Cut the paneer into equal cubes and assemble all other required ingredients.
  • Add all the ingredients except paneer and water to a bowl.
  • Mix the contents in the bowl and add water, a few drops at a time and keep incorporating it with the other dry ingredients to form a batter.
  • Mix everything to form a batter which is not too thick nor too thing. It should be able to coat the paneer without sliding off the surface of the paneer. Refer picture for consistency.
  • Now, add the paneer to the bowl and mix it along with the semi-thick batter so that it coats the paneer well.
  • Meanwhile, in a kadai add oil to deep fry the paneer.
  • You will know that the oil is ready when a small ball of batter dropped in the oil, sizzles and rises to the top.
  • Now, add the paneer pieces and fry it till it becomes golden brown in color.
  • Fry the paneer pieces from all sides to make sure it gets cooked evenly.
  • Line a plate with an absorbent paper and transfer the paneer pieces from the oil to the plate. Similarly fry the remaining paneer pieces.
  • Serve paneer pakora hot with tomato ketchup or green chutney.

Notes

  • Cut the paneer pieces equally to make sure it gets cooked evenly.
  • I have added dried mint leaves. You can add fresh mint leaves too or even kasuri methi for more flavor.
  • I have used homemade garam masala. Refer to my recipe for making garam masala at home.
  • Do not add a lot of water while preparing the batter as the batter will become very thin. Add a few drops of water at a time and mix it with the dry ingredients to get the right consistency of the batter.
  • Make sure the batter coats the paneer pieces from all the sides.
  • Do not have the kadai on high flame while frying the paneer pieces as the outer coating might burn.
  • Also, do not have the kadai on low flame too as the paneer might absorb more oil.
  • Lining the plate with an absorbent paper makes sure the excess oil from the paneer is absorbed.
  • Serve hot as paneer will turn hard when it cools down.
Keyword pakora, paneer, snack, south Indian