Paneer Pakora is an Indian dish usually served as an appetizer or snack. They are fried cheese cubes made with paneer cheese and a spiced batter. These little bites are delicious dipped into mint or tamarind chutney.
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If a recipe calls for paneer, I’m most likely going to love it. While paneer is a very basic type of cheese, it works really well in Indian dishes that tend to use a lot of spices and/or sauces and gravies.
Butter Paneer, also know as Paneer Makhani, has long been my go-to dish when ordering take out, but it doesn’t stop me from wanting on order of Paneer Pakora as an appetizer, as well. I do find that when ordering out, the fried paneer can take on the taste of the oil used in the deep fryer. This is often overpowering to the flavor in the batter, and the main reason I prefer to make them at home.
This homemade version is very easy to make and easily adaptable to suite your own tastes. Now, you can make a batch whenever you get the craving. Just be sure to keep some sauces on hand for dipping too.
Why This Recipe Works
This is an easy recipe to prepare, though you do need a few specialty ingredients that may not be pantry staples for you. The main two are the flour needed, which can be called besan, gram or chickpea flour, and ajwain seeds, also known as carob seeds. It’s naturally gluten free, as well.
Indian recipes can vary greatly from household to household and from restaurant to restaurant. This recipe is very adaptable and you can easily omit or add spices to suite your own tastes.
Paneer Pakora is the perfect option to serve as an appetizer or snack when enjoying an Indian-inspired meal or spread.
Step-By-Step Instructions
Ingredients
Paneer
- 6 ounces paneer (cut into 1 or 2-inch cubes or rectangles): you can use store bought or homemade paneer.
- 1 tablespoon chickpea flour
- 1/2 teaspoon garam masala
Batter
- 1 cup chickpea flour: you may also find this under the name besan or gram flour.
- 2 tablespoons cornstarch
- 1 teaspoon ajwain seeds: these may also be called carob seeds
- 3/4 teaspoon salt
- 1/4 teaspoon red chili powder: this is not the same as the chili powder used in chili recipes. Cayenne pepper can be used as a substitute.
- 1/4 teaspoon turmeric (optional)
- pinch asafoetida (optional): this may also be called hing powder. Asafoetida has a strong, pungent flavor so if you choose to use it, be sure to only add a pinch. It’s definitely a flavor that some people love and others strongly dislike.
- 3/4 cup water: you may need more or less.
- oil for frying
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
The only prep work for this recipe is to cut the paneer into your desired shapes. 1 or 2 inch cubes or rectangles is recommended.
Create!
Very gently toss the cubes of paneer with the 1 tablespoon of chickpea flour and garam masala and set aside. This dry coating will help the batter to stick better.
Combine the remaining 1 cup of chickpea flour, cornstarch, ajwain seeds, salt, red chili powder and turmeric and asofoetida, if using until well blended.
Add 1/2 cup of the water, then slowly add the remaining water until the mixture is smooth and free of lumps. You may or may not need all of the water. The batter should be thick, yet runny enough to make a ribbon when lifting up over the bowl so that it will coat the paneer.
Set the batter aside to rest for at least 10 minutes.
While the batter is resting, heat the oil on medium heat. You need just enough oil in the pan to cover the pieces of paneer.
Once the oil is hot, dip each piece of paneer into the batter, letting the excess drip off, then carefully place in the hot oil.
Cook until golden brown, then remove with a slotted metal spoon and place on a paper towel-lined plate.
You will need to work in batches, cooking just a few at a time, as the batter can brown fairly quickly.
Present!
Serve with your favorite dipping sauces such as mint or tamarind chutney.
Tips and Techniques
- The recipe can easily be adapted to suite your own tastes. The turmeric and asafoetida are optional because they are stronger flavors that not everyone cares for or even uses in this recipe. Other commonly used spices are chaat masala, cumin and coriander.
- Asafoetida has a strong, pungent flavor so if you choose to use it, be sure to only add a pinch. It’s definitely a flavor that some people love and others strongly dislike.
- Store leftovers in an airtight container in the refrigerator. Consume within 2-3 days. Reheat by re-frying in hot oil or in a toaster oven to re-crisp them before enjoying.
FAQ’s
Is Tofu The Same As Paneer?
Though the two are often compared, made in a similar fashion, and sometimes used interchangeably in recipes, they are not the same. Tofu is made from soy milk and is a bean curd, while paneer is a fresh cheese made from cows milk.
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Paneer Pakora
Ingredients
Paneer
- 6 ounces paneer (cut into 1 or 2-inch cubes or rectangles)
- 1 tablespoon chickpea flour
- 1/2 teaspoon garam masala
Batter
- 1 cup chickpea flour (also known as besan or gram flour)
- 2 tablespoons cornstarch
- 1 teaspoon ajwain seeds (also know as carob seeds)
- 3/4 teaspoon salt
- 1/4 teaspoon red chili powder (or cayenne pepper)
- 1/4 teaspoon turmeric (optional)
- pinch asafoetida (optional)
- 3/4 cup water (may need more or less)
- oil for frying
Instructions
Paneer
- Very gently toss the cubes of paneer with the 1 tablespoon of chickpea flour and garam masala and set aside.6 ounces paneer, 1 tablespoon chickpea flour, 1/2 teaspoon garam masala
Batter
- Combine the remaining 1 cup of chickpea flour, cornstarch, ajwain seeds, salt, red chili powder and turmeric and asofoetida, if using until well blended.1 cup chickpea flour, 2 tablespoons cornstarch, 1 teaspoon ajwain seeds, 3/4 teaspoon salt, 1/4 teaspoon red chili powder, 1/4 teaspoon turmeric, pinch asafoetida
- Add 1/2 cup of the water, then slowly add the remaining water, while whisking, until the mixture is smooth and free of lumps. You may or may not need all of the water. The batter should be thick, yet runny enough to make a ribbon when lifted up over the bowl so that it will coat the paneer.3/4 cup water
- Set the batter aside to rest for at least 10 minutes.
- While the batter is resting, heat the oil on medium heat. You need just enough oil in the pan to cover the pieces of paneer.oil for frying
- Once the oil is hot, dip each piece of paneer into the batter, letting the excess drip off, then carefully place in the hot oil.
- Cook until golden brown, then remove with a slotted metal spoon and place on a paper towel-lined plate.
- You will need to work in batches, cooking just a few at a time, as the batter does brown fairly quickly.
- Serve with your favorite dipping sauces such as mint or tamarind chutney.
Notes
Tips and Techniques
- The recipe can easily be adapted to suite your own tastes. The turmeric and asafoetida are optional because they are stronger flavors that not everyone cares for or even uses in this recipe. Other commonly used spices are chaat masala, cumin and coriander.
- Asafoetida has a strong, pungent flavor so if you choose to use it, be sure to only add a pinch. It's definitely a flavor that some people love and others strongly dislike.
- Store leftovers in an airtight container in the refrigerator. Consume within 2-3 days. Reheat by re-frying in hot oil or in a toaster oven to re-crisp them before enjoying.
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