📝 About This Recipe
A beloved staple of North Indian street food, these Paneer Pakoras feature velvety cubes of fresh cottage cheese encased in a spiced, golden gram flour batter. What sets this recipe apart is the 'sandwich' technique, where a zesty layer of green chutney is tucked inside the paneer for a surprise burst of flavor in every bite. Perfectly crisp on the outside and melt-in-your-mouth soft on the inside, they are the ultimate comfort snack for rainy afternoons or festive gatherings.
🥗 Ingredients
The Paneer Core
- 400 grams Paneer (Indian Cottage Cheese) (cut into 1.5-inch squares, 1/2 inch thick)
- 1 teaspoon Chaat Masala (for sprinkling)
- 3 tablespoons Green Chutney (thick consistency)
Spiced Batter (Besan)
- 1.5 cups Besan (Gram Flour) (sifted for a smooth batter)
- 2 tablespoons Rice Flour (adds extra crunch)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
- 1/4 teaspoon Turmeric Powder (for vibrant golden color)
- 1 teaspoon Kashmiri Red Chili Powder (for mild heat and color)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Ginger-Garlic Paste (freshly ground preferred)
- 1 pinch Baking Soda (helps the batter puff up)
- 1 teaspoon Salt (or to taste)
- 3/4 cup Water (added gradually to reach coating consistency)
Frying & Garnish
- 2 cups Vegetable Oil (for deep frying)
- 1 tablespoon Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by prepping the paneer. Cut the block into uniform squares. Carefully slice each square horizontally halfway through (or all the way to make two thin slices) to create a pocket for the filling.
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2
Apply a thin layer of thick green chutney inside the paneer slit or between two thin slices. Lightly press them back together and set aside on a plate.
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3
In a large mixing bowl, combine the sifted besan, rice flour, ajwain, turmeric, red chili powder, garam masala, and salt. Whisk the dry ingredients to ensure even distribution.
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4
Add the ginger-garlic paste to the bowl. Slowly pour in water while whisking continuously to prevent lumps from forming.
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5
Check the batter consistency; it should be thick enough to coat the back of a spoon heavily but still pourable. If it's too thin, the paneer will shed its coating; if too thick, it will be doughy.
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6
Let the batter rest for 10 minutes. Just before frying, whisk in a pinch of baking soda and a teaspoon of hot oil—this secret trick ensures a light, crispy texture.
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7
Heat the vegetable oil in a deep kadai or heavy-bottomed pan over medium heat. To test, drop a small bit of batter; if it rises immediately without browning too quickly, the oil is ready (approx 350°F/175°C).
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8
Gently pick up a stuffed paneer piece and dip it into the batter, ensuring all sides are completely and evenly coated.
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9
Carefully slide the coated paneer into the hot oil. Repeat with 3-4 more pieces, being careful not to overcrowd the pan.
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10
Fry for 3-4 minutes, turning occasionally with a slotted spoon, until the pakoras are a beautiful deep golden brown and crisp on all sides.
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11
Remove the pakoras and drain them on a wire rack or paper towels to remove excess oil.
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12
While still hot, sprinkle a generous pinch of chaat masala over the pakoras for that authentic street-side tang.
💡 Chef's Tips
Always use fresh, room-temperature paneer; if using frozen, soak it in warm water for 15 minutes and pat it completely dry before slicing. Do not skip the rice flour, as it provides the essential crunch that stays even after the pakoras cool down. Ensure the green chutney used for filling is thick (not watery), or it will leak into the batter and cause splattering in the oil. Maintain the oil at medium heat; if the oil is too cold, the pakoras will absorb too much grease; if too hot, the outside will burn before the paneer warms through.
🍽️ Serving Suggestions
Serve piping hot with a side of sweet and tangy Tamarind (Imli) Chutney. Pair with a steaming cup of Masala Chai for the classic Indian afternoon tea experience. Accompany with thin rings of red onion and a couple of fried salted green chilies for an extra kick. Serve as a platter alongside other vegetable pakoras (onion or potato) for a variety starter.