Paneer Pakora Recipe
Paneer pakora recipe, quick and easy to make Punjabi paneer pakoda recipe, quick and indulgent snack with 15 minutes.
For paneer marinade
- 200 grams paneer cut into small cubes
- 1/4 teaspoon chili powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon ginger garlic paste
For pakoda batter
- 3/4 cup chickpea flour gram flour/ besan
- 3 tablespoons rice flour
- 1/2 teaspoon chili powder
- 1/8 teaspoon ajwain seeds
- 1/4 teaspoon chaat masala powder
- 2 tablespoons hot oil
- 1 teaspoon Salt
- 3/4 cup Water
- Oil for deep frying
Cut paneer into 1 inch cubes or batons.
Place the paneer cubes in a mixing bowl and add 1/4 teaspoon red chilli powder, 1/4 teaspoon garam masala , 1/4 teaspoon turmeric powder and 1/4 teaspoon ginger garlic paste.
Toss and mix the seasonings well with paneer cubes. In the meanwhile heat oil for deep frying in a deep heavy pan or kadai for frying the pakoras.
Preparing The Batter
Combine 3/4 cup gram flour besan , 3 tablespoons rice flour and salt in a large mixing bowl. Add salt to taste, a pinch of chaat masala powder. Next add 1/8 teaspoon ajwain seeds or carom seeds, a big pinch of chili powder to the flours.
Now remove 2 tablespoons hot oil from the pan and add to the batter ingredients. Adding hot oil yields super crispy pakora.
Now add 3/4 cup water and mix well to form a batter. Make a thick yet flowing batter. Add water little by little and not at one go. The batter should be thick yet flowing without lumps.
Deep Frying Punjabi Paneer Pakora
Before frying check the oil temperature, just drop a small bit of gram flour batter to the oil. If it raises steadily after a second oil is ready for frying. If using a candy thermometer the oil temperature should read 375 F or 190 C. Now using a spoon dip each marinated paneer cube into the batter and coat very well.
Drop the batter coated paneer slices in the hot oil. You can fry 6-8 at a time depending on the size of the size of the pan.
Stir gently and fry the paneer pieces until they turn crispy and golden from all sides in medium flame.
Drain the fried paneer pakoda using a slotted spoon to a strainer or kitchen tissue.
Transfer the fried punjabi paneer pakora to a serving plate and sprinkle with chaat masala or mango powder (amchur) and place some lemon wedges. Serve paneer pakodas hot with your favorite chutney or sauce like green chutney, chilli garlic chutney, mint chutney etc.
- Adding hot oil to batter makes pakora more crispy.
- You can add some turmeric powder and some asafoetida to the pakora batter if you wish.
- Make sure you fry the pakoras in medium high flame.
Serving: 3servings | Calories: 339kcal | Carbohydrates: 25g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 822mg | Potassium: 254mg | Fiber: 4g | Sugar: 3g | Vitamin A: 148IU | Calcium: 334mg | Iron: 2mg