📝 About This Recipe
Transport your senses to the bustling streets of North India with these irresistibly crispy, golden-brown Paneer Pakoras. Featuring soft, milky cubes of paneer encased in a seasoned gram flour batter, these fritters offer a delightful contrast between the crunchy exterior and the melt-in-your-mouth center. Infused with carom seeds and warm spices, they are the ultimate comfort food, especially when served piping hot on a rainy afternoon.
🥗 Ingredients
The Paneer Base
- 400 grams Paneer (cut into 1.5-inch rectangles or cubes)
- 1 teaspoon Chaat Masala (for sprinkling over the raw paneer)
- 1/2 teaspoon Kashmiri Red Chili Powder (for the initial seasoning)
The Crispy Batter
- 1.5 cups Besan (Gram Flour) (sifted to remove lumps)
- 2 tablespoons Rice Flour (for extra crunch)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms)
- 1/4 teaspoon Turmeric Powder (for vibrant golden color)
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 1 teaspoon Kashmiri Red Chili Powder (for flavor and color)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt (or to taste)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 pinch Baking Soda (optional, for light texture)
- 3/4 cup Water (added gradually to reach coating consistency)
Frying & Finishing
- 2-3 cups Vegetable Oil (for deep frying)
- 1 teaspoon Chaat Masala (for final dusting)
👨🍳 Instructions
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1
Cut the paneer into uniform 1.5-inch rectangles or cubes about 1/2 inch thick. If the paneer is very hard, soak it in warm water for 10 minutes, then pat completely dry.
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2
In a small bowl, mix the 1 teaspoon chaat masala and 1/2 teaspoon chili powder. Sprinkle this evenly over the paneer pieces and set aside for 10 minutes to marinate.
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3
In a large mixing bowl, combine the sifted besan, rice flour, ajwain, turmeric, chili powder, garam masala, salt, and baking soda.
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4
Add the ginger-garlic paste and chopped cilantro to the dry ingredients.
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5
Slowly whisk in the water, a little at a time, until you achieve a smooth, thick batter. It should be thick enough to coat the back of a spoon without running off immediately.
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6
Heat the oil in a deep frying pan (kadai) over medium-high heat. To test if it's ready, drop a small bit of batter into the oil; it should sizzle and rise to the surface immediately.
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7
Whisk 1 tablespoon of the hot oil from the frying pan into your batter; this secret trick ensures a crispier, less greasy finish.
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8
Dip a piece of marinated paneer into the batter, ensuring it is fully and evenly coated on all sides.
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9
Carefully slide the coated paneer into the hot oil. Repeat with 4-5 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 deep golden brown and crispy.
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11
Remove the pakoras with a slotted spoon and drain them on a plate lined with paper towels.
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12
While still hot, sprinkle a generous amount of chaat masala over the pakoras for that authentic street-food tang.
💡 Chef's Tips
Always sift your gram flour to ensure a smooth batter without lumps. Adding a tablespoon of hot oil to the batter prevents the pakoras from absorbing too much oil while frying. For an extra crunch, you can double-fry the pakoras: fry them once until pale yellow, let them cool, and fry again at a higher heat until golden. If you want a 'stuffed' pakora, slice the paneer almost through the middle and spread a little green chutney inside before dipping in batter. Ensure the paneer is dry before dipping; moisture on the surface will cause the batter to slip off during frying.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Cilantro Chutney and Sweet Tamarind Chutney. Pair with a steaming cup of Masala Chai for the quintessential Indian afternoon snack experience. Accompanied by thinly sliced red onions and a wedge of lemon for a refreshing bite. Serve alongside other vegetable pakoras (like onion or potato) for a complete 'Pakora Platter'. Stuff them into a soft pav (bread roll) with some dry garlic chutney to make a 'Paneer Pakora Sliders'.