Easy Paneer Pakora Recipe | Paneer Pakoda

Super easy paneer pakora recipe that everyone can make in a jiffy with a few common ingredients. These are delicious and extremely addictive. The recipe is with step-by-step photos, tips, and tricks.

What is Paneer Pakora?

Paneer pakora, also called paneer pakoda is a flavorful and addictive Indian snack made with paneer or Indian cottage cheese, gram flour, and spices. These make for a great high tea snack and finger food for parties or special occasions. Also, these are perfect when you have sudden guests. 

Monsoon and pakoras go hand-in-hand in India. No one can resist eating these fried goodies on a rainy day. There are wide varieties of pakoras prepared in Indian cuisine. Paneer pakora is one of the popular variants made in many households and also sold in restaurants, cafes, and street-side vendors.

For more snacks recipes:

• Aloo Bonda
• Mirchi Vada
• Gobi Pakora
• Masoor Dal Pakora
• Paneer Potato Balls

About this recipe

The recipe I am sharing is a simple, quick, and easy one made with very basic ingredients. All you need is some paneer, gram flour, a few spices, and 15 minutes. The recipe is vegetarian, gluten-free, and also kid-friendly. For a vegan option, substitute paneer with tofu.

Best served with mint coriander chutney along with a piping hot cup of tea or coffee. Mayo ketchup is also a delicious match.

To make these cottage cheese fritters the paneer pieces are dipped in the seasoned gram flour batter and deep-fried until golden and crisp. Alternatively, you can stuff green chutney or any choice of chutney or sauce between two paneer pieces followed by coating the batter and deep-frying.

These are crispy from the outside and soft within. To add some spiciness, you can use finely chopped green chili and red chili flakes while preparing the batter.

Ingredient Notes

As mentioned above, this easy paneer pakora recipe uses a few simple ingredients. Let's have a look at the ingredients. 

• Paneer: Indian firm, non-melting cottage cheese, made by curdling milk with food acid. Sold in Indian grocery stores. I have used my homemade paneer in this. Store bought paneer could be used as well. Follow the package instructions before using;
• Gram flour: also called besan in Hindi. It  contains no gluten, high fiber and protein. A staple in Indian homes. Gram flour and chickpea flour or garbanzo flour are interchangeably used. But actually gram flour is made by grinding dried chana dal(bengal gram) or split brown chickpeas. Feel free to use whatever is available with you;
• Carom seeds: also called ajwain seeds, adds a distinct flavor to the pakoras and also helps with digestion. If not available, use cumin seeds instead;
• Turmeric powder: adds flavor and color to the pakoras;
• Chili powder: adjust as per your taste. It could be substituted with cayenne pepper; 
• Coriander (cilantro): adds a hint of freshness and color to the pakoras;
• Baking powder: creates a lighter, fluffier texture;
• Salt : regular table salt;
• Water: ice cold water;
• Oil: I have used sunflower oil to fry these pakoras. Any high smoke point cooking oil will do. Like vegetable oil, mustard oil, and peanut oil. Avoid using olive oil, as it has a low smoking point;

Step by Step Instructions

Cut the paneer

• You can cut them into any shape, size or thickness as you desire, then add a little bit of salt and roll the pieces of paneer in salt. 

Prepare the batter

• Take besan in a big bowl, add salt, turmeric powder, red chilli powder, carom, seeds, and chopped coriander in it. Add cold water little by little at a time and whisk very well to form a thick flowing lump-free and smooth batter.
• Add baking powder, mix well. 

Deep Fry the Pakoras

• Heat sufficient oil in a kadai or frying pan. Once the oil is hot enough, adjust the flame to medium. You can test the same by adding in a drop of the batter in the oil first; it should rise to the surface of the oil.
• Now dip one by one paneer pieces in the batter and drop gently to the oil. Make sure not to overcrowd the pan.
• Deep fry all the pakoras until evenly golden brown from all sides.
• Next, transfer to a wire rack, sprinkle some chaat masala and serve hot.

Tips for making Crispy Pakoda

Here are some easy tips for making perfectly crispy and delicious pakoda at home. Keep these in mind to make the best paneer pakora. 

• Use ice cold water. It works wonders.
• Add water gradually and whisk well using a wired whisk. It will make the batter airy and light.
• The right consistency of the batter is important. Make sure the batter is not too thick or too flowy. 
• Baking powder gives the pakoda a light crust. 
• For a more crispy, crunchy texture you can add a tablespoon of cornflour or rice flour. 
• Use a thick bottomed kadai or pan to maintain the frying temperature.
• Ensure the oil is sufficiently hot, not extremely hot. Otherwise, pakodas will soak up more oil and if it is too hot, pakodas will turn brown from the outside, but will not properly cook from the inside.
• The pan shouldn't be overcrowded to avoid soft, soggy pakoras.
• Fry the pakoras over medium flame.
• Drain the pakoras on a cooling rack instead of a paper towel. 

Serving Suggestions

• Chutney: mint coriander chutney pairs very well or any spicy chutney will do.
• Sauces: Tomato ketchup and green chili sauce are commonly served. You can choose any sauces you like. I also love these with my subway sweet onion sauce. 
• Tea or coffee: a hot cup of tea or coffee will be great with these.
• You can also serve these pakoras with salad or beverage.
• In addition, these can be stuffed between sandwiches, burgers, wraps or kathi rolls. 

Making ahead and Storage

I would not suggest making these ahead or store, as paneer pakora tastes great when served hot, nice, and crisp.  

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Easy Paneer Pakora Recipe | Paneer Pakoda

Super easy paneer pakora recipe made in 15 minutes with a few common ingredients. It is gluten-free and kid-friendly.

5 from 10 votes

Print Pin Rate

Course: Appetizer, Snack

Cuisine: Indian

Keyword: Easy paneer pakora recipe, Paneer pakoda, Paneer pakora

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 20 pakoras

Calories:

Author: Geetanjali

Equipment

• Kadai or Frying Pan

Ingredients

• 200 grams paneer/firm cottage cheese
• Oil for deep frying see notes

Fo the batter

• 1 cup gram flour/besan see notes
• ½ teaspoon carom seeds/ajwain
• ¼ teaspoon turmeric powder
• ¼ teaspoon red chilli powder
• salt to taste
• ½ teaspoon baking powder
• 1 tablespoon fresh coriander leaves finely chopped
• Ice cold water as required

Instructions

Cut the paneer

• You can cut them into any shape, size or thickness as you desire, then add a little bit of salt and roll the pieces of paneer in salt.

Prepare the batter

• Take besan in a big bowl, add salt, turmeric powder, red chilli powder, carom, seeds, and chopped coriander in it. Add cold water little by little at a time and whisk very well to form a thick flowing lump-free and smooth batter.
• Add baking powder, mix well.

Deep Fry the Pakoras

• Heat sufficient oil in a kadai or frying pan. Once the oil is hot enough, adjust the flame to medium. You can test the same by adding in a drop of the batter in the oil first; it should rise to the surface of the oil.
• Now dip one by one paneer pieces in the batter and drop gently to the oil. Make sure not to overcrowd the pan.
• Deep fry all the pakoras until evenly golden brown from all sides.
• Next, transfer to a wire rack, sprinkle some chaat masala and serve hot.

Notes

Here are some easy tips for making perfectly crispy and delicious pakoda at home. Keep these in mind to make the best paneer pakora.

• Use ice cold water. It works wonders.
• Add water gradually and whisk well using a wired whisk. It will make the batter airy and light.
• The right consistency of the batter is important. Make sure the batter is not too thick or too flowy.
• Baking powder gives the pakoda a light crust.
• For a more crispy texture you can add a tablespoon of cornflour or rice flour.
• Use a thick-bottomed kadai or pan to maintain the frying temperature.
• Ensure the oil is sufficiently hot, not extremely hot. Otherwise, pakodas will soak up more oil and if it is too hot, pakodas will turn brown from the outside, but will not properly cook from the inside.
• The pan shouldn't be overcrowded to avoid soft, soggy pakoras. Fry the pakoras over medium flame. Drain the pakoras on a cooling rack instead of a paper towel.