Paneer Pakora Recipe is prepared with besan flour, some spice powders, chaat masala for extra punch, then paneer dipped in the batter and deep fried in oil. It is a perfect party snack and none of the kids will say no this yummy pakora, so crispy from outside and soft succulent paneer inside. I prepare these pakoras at least once in a month along with phulka or chapati and paneer butter masala, it’s really an awesome combo. As Holi Festival is fast approaching, I thought of sharing this recipe and making it a blog post too. Finally, I have shared this Paneer Pakoda Recipe with step by step pics and a short YouTube video too. If you like the video, please Like it, Share it and don’t forget to subscribe to my channel.
Check my other Easy Snack Recipes like
- Gobi / Cauliflower Pakoras
- Onion / Vengaya Pakoras
- Cabbage / Muttaikose Pakoras
- Masala Peanuts / Kadalai Pakoda
Paneer Pakora Recipe | Paneer Pakoda Recipe
- 200 Gram Panner
- 1/2 tsp Chilli Powder
- 1/2 tsp Garam Masala Powder Link for garam masala powder
- 1/2 tsp Chaat Masala Powder
- 1 tsp Kasuri Methi Leaves
- Salt Little
- Oil For Deep Frying
For the Batter
- 1 Cup Besan Flour
- 2 tbsp Rice Flour
- 1 tbsp Corn Flour
- 2 Pinch Turmeric Powder
- 1/2 tsp Chilli Powder
- 1/2 tsp Chaat Masala
- 1 tsp Ginger Garlic Paste Link for Ginger Garlic Paste
- 1/4 tsp Ajwain
- Salt As Required
- 1 Pinch Cooking Soda
- Water As Required
- The ingredients in the first picture are for marinating the paneer. Also, slice paneer as per the desired thickness and shape. The ingredients in the second picture are for the batter.
- Pat dry the paneer, there should not be any moisture left, else the batter won't stick to the paneer. To the paneer, add chilli powder, garam masala powder, chaat masala powder, kasuri methi leaves and a little salt. Toss everything and keep aside for 15 minutes. This step is optional, you can also directly dip the paneer in the batter and fry it, but this additional step adds more taste to the pakora, else, it tastes little bland.
- To a mixing bowl, add all the ingredients (except water) listed in the table 'For The Batter'.
- Pour water little by little (about 1/2 cup) and mix the batter without any lumps. Then dip the paneer in the batter and coat it with the batter on all sides.
- Heat oil in a pan / kadai and when the oil temperature is perfect, drop the paneer carefully in the oil. Fry it golden colour on both sides and drain it in a kitchen towel. Do the frying in medium flame and don't crowd the oil, just fry 1 or 2 paneers at a time, else the pakoras stick to each other.
Enjoy this Paneer Pakora Recipe with Chaat Chutney or Tomato Sauce.
- I used Homemade Paneer, you can cut it into desired size and shape.
- Always Pat dry the paneer and then use it. If there is moisture left, the coating won't stick or the oil splutters while frying.
- Step:2 is purely optional, you can directly dip the paneer in the batter and fry it. But marinating the paneer with spice powders, adds extra taste else it taste little bland.
- Also, you can sandwich the paneer with Tomato Ketchup or Chaat Chutney, then dip in the batter and fry it.
- Adjust spice powders as per spiciness required for this Paneer Pakora Recipe.
- Don't skip rice flour and corn flour as it lends crispiness to the Paneer pakoda Recipe.
- Addition of Ginger-Garlic paste lends a nice flavour to the snack.
- Don't skip Ajwain seeds as it adds a nice aroma and helps in digestion too.
- Cooking soda gives puffiness to the pakora. But don't add more than mentioned otherwise the pakoras absorb too much oil.
- The batter should be in medium consistency. If it's watery the batter won't stick to the paneer and if it's thick the pakoras become dense and won't get fried up properly.
- Furthermore, fry the pakoras in medium flame and tastes good when served hot.