📝 About This Recipe
These Paneer Pakoras are the quintessential Indian tea-time snack, featuring thick slabs of milky paneer encased in a lacy, golden-crisp chickpea flour batter. What sets this recipe apart is the 'sandwich' technique, where a zesty layer of green chutney is tucked inside the cheese for a burst of herbaceous heat. Perfectly crunchy on the outside and velvety soft within, they are an irresistible celebration of texture and spice.
🥗 Ingredients
The Cheese Core
- 400 grams Paneer (fresh and firm, cut into 2-inch squares or rectangles)
- 1 teaspoon Chaat Masala (for sprinkling between slices)
The Green Stuffing (Chutney)
- 1 cup Fresh Cilantro (tightly packed)
- 1/2 cup Fresh Mint Leaves (stems removed)
- 2-3 pieces Green Chilies (adjust to spice preference)
- 1 tablespoon Lemon Juice (prevents oxidation and adds tang)
- 1/2 inch Ginger (peeled and roughly chopped)
The Crispy Batter (Kadhai Mix)
- 1.5 cups Besan (Chickpea Flour) (sifted to avoid lumps)
- 2 tablespoons Rice Flour (the secret to extra crunch)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
- 1/4 teaspoon Turmeric Powder (for a vibrant golden hue)
- 1 teaspoon Kashmiri Red Chili Powder (for mild heat and color)
- 1 pinch Baking Soda (helps the batter puff up)
- to taste Salt
- 3/4 cup Water (added gradually for consistency)
For Frying
- 2 cups Vegetable Oil (or as needed for deep frying)
👨🍳 Instructions
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1
Prepare the green chutney by blending the cilantro, mint, green chilies, ginger, lemon juice, and a pinch of salt into a thick, smooth paste. Use as little water as possible to keep it thick.
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2
Cut the paneer into 1/2-inch thick blocks. Then, carefully slice each block through the middle (like a book) without cutting all the way through, creating a pocket.
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3
Gently spread a small amount of the green chutney inside the paneer pocket and sprinkle a tiny pinch of chaat masala. Press the 'sandwich' closed and set aside.
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4
In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric, red chili powder, and salt.
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5
Slowly pour in the water while whisking continuously to form a smooth, thick batter. The consistency should be like heavy cream—thick enough to coat the back of a spoon without running off instantly.
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6
Let the batter rest for 10 minutes. This allows the flour to hydrate, resulting in a better texture.
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7
Heat the oil in a deep frying pan (kadhai) over medium-high heat. To test if it's ready, drop a tiny bit of batter into the oil; if it sizzles and rises to the surface immediately, the oil is ready.
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8
Just before frying, whisk the pinch of baking soda into the batter. This ensures the pakoras are light and airy.
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9
Dip a stuffed paneer piece into the batter, ensuring it is completely and evenly coated on all sides.
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10
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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11
Fry for 3-4 minutes, turning halfway through, until the pakoras are a beautiful golden brown and crispy.
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12
Use a slotted spoon to remove the pakoras and drain them on a plate lined with paper towels.
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13
Repeat the process with the remaining paneer pieces.
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14
Dust the hot pakoras with an extra sprinkle of chaat masala for an authentic street-food finish.
💡 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. The secret to a non-greasy pakora is the oil temperature—if it's too low, the batter absorbs oil; if too high, the outside burns before the paneer warms through. Don't skip the rice flour; it provides a structural crunch that besan alone cannot achieve. If your batter feels too thin, add a tablespoon of besan; if too thick, add water one teaspoon at a time. For a variation, you can replace the green chutney with garlic chutney or even a thin slice of pickled jalapeño.
🍽️ 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 ultimate rainy-day experience. Accompany with a side of thinly sliced red onions tossed in lemon and salt. Serve as a party appetizer alongside other fritters like onion bhajis or potato pakoras. A cold lager or a crisp pilsner cuts through the richness of the cheese and fried batter beautifully.